Baked stuffed Hokkaido with Camembert

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Deliciously simple: sweet Hokkaido pumpkin and earthy Camembert cheese from the oven. This dreamy combination is a wholesome meal that is incredibly satisfying and bursting with autumn flavour. It's low carb and gluten free. You can also serve this as a sharing appetizers with some sourdough crackers or toasted baguette.

 

1 / 750 g - 1 kg Organic Hokkaido pumpkin 3 Thyme sprigs (or rosemary) 2 tbsp Parsley, chopped 2 tbsp Olive oil Kala namak salt Freshly milled black pepper 1/2 tsp Pul biber chilli flakes 2 x 180 g Camembert rounds (I used Rougette) 1 tbsp Pepitas 1 tbsp Pumpkin seed oil

1. Preheat the oven to 180C/350F. Wash and dry the pumpkin, then halve the pumpkin and remove the seeds. Wash the thyme and parsley, shake dry and roughly chop.
2. Brush the pumpkin halves with olive oil, season with salt and pepper, place cut side down on a baking tray and roast for about 25 minutes.
3. Remove from the oven and carefully turn the cut side up. Sprinkle with the thyme and chilli flakes. Place the cheese in the cavity of the pumpkin halves and return to the oven. Bake for 15 minutes. Using a sharp knife, make a cross-cut into the cheese and fold all four corners outwards. Bake for a further 5-8 minutes, depending on the desired browning.
4. About 5 minutes before the end of the baking time, sprinkle the pumpkin seeds onto a tray and roast.
5. Arrange the pumpkin halves on plates, sprinkle with pumpkin seeds and parsley, drizzle with pumpkin seed oil.

© 2024 | http://angiesrecipes.blogspot.com