I was at the supermarket and came across these cute baby pumpkins that were called Munchkin pumpkins. I could not resist buying a couple of them and I started thinking instantly on how am I going to cook them. After doing some research I came up with this idea. It turned out incredibly tasty, creamy, salty, sweet, crunchy, crispy...just wonderful. As we were cooking this on a week night I obviously relied on Amanda to help us with the preparation. In fact, to make sure that everything is cooked evenly, everything should be chopped finely and basically the same size. If you want to turn this recipe into a vegetarian one omit the bacon and to turn it vegan, omit the bacon and cheese and use vegetable oil instead of butter. So, Halloween is upon us once again and pumpkin recipes are on high demand, so I will try and come up with a couple more before the spooky night!! Give this a go and you will definitely not be sorry, they are delicious! For two baby pumpkins you will need...
- 2 Baby pumpkins or small Butternut squash
- 6 mushrooms, finely sliced
- 1 carrot, finely diced
- 1 small onion, finely diced
- 1 red pepper, finely diced
- 1 green chilli, finely diced
- 1 celery stick, finely diced
- Some pumpkin/butternut squash flesh, finely diced
- 3 fresh sage leaves
- Vegetable oil or butter
- Salt & pepper
- 175g bacon, finely diced
- 150g Camembert, sliced
- Dry sherry
- Heat oil or butter together with the sage leaves,
- Add vegetables and cook covered on medium heat until soft,
- Now remove sage leaves, add bacon and mushrooms and cook on higher heat until mushrooms are wilted and all liquid has disappeared. Add salt, pepper and some dry sherry. Cook, stirring frequently until all alcohol has evaporated. Turn off heat.
- Add Camembert slices at the bottom of the pumpkin/squash and top with the filling. Add some extra Camembert on top of the filling, cover with pumpkin lid and bake at 180 deg for 50 minutes to an hour.
- Serve hot!!
Enjoy!!
R&A
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