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🍽️ Hollowed Pumpkin with Vegetable Filling

215 kcal · 30 min · 4 servings

Ingredients

• 1 squash approx. 3 kg (e.g. Buttercup squash or Kabocha)
• 1 eggplant
• 2 onions
• 2 carrots
• 2 garlic cloves
• 2 tbsp butter
• 2 tbsp raisins
• 1 tsp freshly grated ginger
• 1 tsp curry powder
• ground allspice
• salt
• pepper (from the mill)
• 400 ml vegetable broth

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Carefully cut the lid off the pumpkin.
3. 3. Remove the seeds and fibers from the inside.
4. 4. Scrape out the flesh with a spoon.
5. 5. Make sure to leave a wall thickness of about 2 centimeters.
6. 6. Dice the scraped-out flesh into small pieces.
7. 7. Wash the eggplant and cut it in half lengthwise.
8. 8. Slice the eggplant halves into slices.
9. 9. Peel the carrots.
10. 10. Cut the carrots into long, thin sticks.
11. 11. Peel the garlic.
12. 12. Heat butter in a pan.
13. 13. Add the garlic and the prepared vegetables to the hot butter.
14. 14. Sauté the vegetables for 2 to 3 minutes.
15. 15. Stir in curry powder and ground allspice.
16. 16. Season the mixture with salt and pepper.
17. 17. Deglaze the mixture with vegetable broth.
18. 18. Let the filling simmer for about 5 minutes.
19. 19. Finally, adjust the seasoning of the filling with salt and pepper.
20. 20. Fill the hollowed pumpkin with the warm vegetable filling.
21. 21. Place the pumpkin lid back on.
22. 22. Place the pumpkin on a baking sheet lined with aluminum foil.

Nutrition per serving

• kcal: 215
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 30 g