Autumn Delight: Stuffed Mini Hokkaido Pumpkins

This autumn-inspired recipe is perfect for transforming small Hokkaido pumpkins into a real highlight. Filled with flavorful ground meat, lentils, sweet potatoes, and cheese, these pumpkins are not only a visual treat but also a true delight for the palate – ideal for impressing guests or treating yourself!🎃🍁

Ingredients:

• 6 small Hokkaido pumpkins (about the size of an orange)

• 1 onion

• 2 garlic cloves

• 250 g mixed ground meat

• 200 g canned lentils (drained) or about 120 g cooked lentils

• 1 small sweet potato (about 150 g)

• 150 g feta cheese

• 150 g grated cheese (e.g., Gouda-Cheddar mix)

• 1 bunch of parsley

• 1 sprig of thyme

• 2 tsp sweet paprika powder

• 1/2 tsp hot paprika powder

• 1/4 tsp cayenne pepper (optional, adjust for desired heat)

• Salt and pepper to taste

• Olive oil

Instructions:

1. Prepare the pumpkins:

• Wash the small Hokkaido pumpkins thoroughly, as they will be eaten with the skin on.

• Cut the pumpkins in half crosswise and scoop out the seeds and fibrous parts with a spoon.

• Trim the stem ends flat so that the pumpkin halves can sit steadily in a baking dish.

• Prick the insides of the pumpkins several times with a fork to ensure even cooking.

• Lightly brush the inside of the pumpkin halves with olive oil and place them in a greased baking dish. Preheat the oven to 190°C (375°F).

  
  

2. Prepare the filling:

• Finely chop the onion and garlic. Peel and coarsely grate the sweet potato. Finely chop the fresh parsley and thyme leaves.

• In a bowl, mix the ground meat with the drained lentils, grated sweet potato, onion, garlic, and chopped herbs.

• Season generously with sweet paprika, hot paprika, cayenne pepper, salt, and pepper. These spices will give the filling a hearty, slightly spicy flavor that complements the sweetness of the pumpkins.

• Dice the feta cheese and fold it into the meat mixture along with about 2 tablespoons of grated cheese. Stir everything well to evenly distribute the ingredients and spices.

  
  

3. Stuff the pumpkins and bake:

• Generously fill the pumpkin halves with the meat mixture. Press the mixture slightly so it fits well without overflowing.

• Place the stuffed pumpkins in the preheated oven and bake for about 50 minutes. After about 25 minutes of baking, sprinkle the remaining grated cheese over the pumpkins. The cheese should turn golden brown and slightly crispy by the end, while the pumpkin halves should be tender but still hold their shape. You can test the pumpkin’s softness with a toothpick.

  
  

4. Serve:

• Serve the stuffed mini Hokkaido pumpkins directly from the baking dish. They make a perfect main dish but can also be served as a side or appetizer.

• Pair with a fresh autumn salad or a side like rice or quinoa.

  
  

Tip: This recipe can easily be made vegetarian by replacing the ground meat with more lentils or a plant-based alternative like tofu.

Enjoy!