Mushroom Cream Stuffed Pumpkin


1h 30min
Servings: 
2
Stanislava Dimitrova
How it's made: 

Stuffing pumpkin with mushrooms and cream sounds pretty simple, but the combination of sweet and salty tastes and earth flavors makes a wonderful autumn vegetarian meal ... if you love pumpkin, of course;)

Slice the pumpkin in two and remove the seeds. Place in baking dish. Chop the mushrooms and onion. Put the onions in a very hot pan, without oil, and stir intensely. The onions will bake instead of sauté and will have great and typical for the German cuisine flavor. Add the mushrooms, salt and freshly ground black pepper to taste. Add a dash of olive oil and cook until tender.

Stuff the pumpkin with the filling and pour cream over. Bake in a preheated oven at 180℃/375℉ until pumpkin is soft and tender.

Shopping list: 
1 smal butternut squash /2 pounds/
1/2 cup heavy cream
1 large onion
200 gr crimini mushrooms
salt and pepper
olive oil
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Comments

Looks wonderful.
Thank you Christine! Tastes wonderful, too;)

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