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🍽️ Hollowed pumpkin filled with crispy bacon and nuts

607 kcal · 30 min · 4 servings

Ingredients

• 2 Butternut squash (each approx. 800 g)
• Salt
• Pepper (from the mill)
• 2 tbsp pumpkin seed oil
• 150 g floury potatoes
• 1 Carrot
• 40 g Butter
• 200 ml Milk
• Nutmeg
• 200 g bacon cubes
• 75 g chopped walnuts
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the pumpkins thoroughly.
3. 3. Cut the pumpkins in half lengthwise.
4. 4. Remove the seeds and fibrous strands from the inside.
5. 5. Hollow out the flesh, leaving a layer about one centimeter thick at the edges.
6. 6. Place the pumpkin halves cut-side up on a baking sheet lined with baking paper.
7. 7. Season the pumpkins with salt and pepper.
8. 8. Drizzle them with a little oil.
9. 9. Bake the pumpkins in the preheated oven for 35 to 40 minutes.
10. 10. Peel the potatoes and carrots while the pumpkins are baking.
11. 11. Wash the peeled potatoes and carrots.
12. 12. Take the hollowed-out pumpkin flesh from the edges and cut it into small cubes together with the potatoes and carrots.
13. 13. Cook the cubes in boiling salted water for 20 minutes.
14. 14. Drain the vegetables and let them steam dry for a moment.
15. 15. Press the vegetables through a potato ricer.
16. 16. Mix the puree with the butter and milk.
17. 17. Season the puree with salt, pepper, and nutmeg.
18. 18. Render the bacon in a pan over medium heat.
19. 19. Add the nuts to the pan and fry everything lightly.
20. 20. Remove the fully baked pumpkins from the oven.
21. 21. Fill the pumpkin shells with the prepared puree.
22. 22. Sprinkle the bacon and nut mixture over the puree.
23. 23. Garnish the dishes with freshly chopped parsley.
24. 24. Serve the stuffed pumpkins on plates.

Nutrition per serving

• kcal: 607
• Protein: 19 g · Fett/Fat: 43 g · Carbs: 34 g