© 2024 | http://angiesrecipes.blogspot.com
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© 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.
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- 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.
- 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.
- 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.
- About 5 minutes before the end of the baking time, sprinkle the pumpkin seeds onto a tray and roast.
- Arrange the pumpkin halves on plates, sprinkle with pumpkin seeds and parsley, drizzle with pumpkin seed oil.
© 2024 | http://angiesrecipes.blogspot.com
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23 comments:
That is looking scrumptious
Fall is coming, isn't it? I don't know if we can get Hokkaido pumpkins here, but now I have something new to look for when I shop. Have a great rest of your day.
such a creative way to serve a pumpkin dish. Looks delicious Angie.
A delightful recipe Angie... This is a new for me about baking with an interesting part with Hokaido pumpkins ^____^
...colorful and exciting treat!
Looks very cheesy! I love Hokkaido because you do not have to peel it, but have not seen it yet here, just squash and some little apple sized ones.
This baked pumpkin with Camembert looks like the perfect cozy meal for autumn! The flavors and simplicity make it so appealing. Can't wait to try it!
Delicious!
Wow! This looks amazing. I’ve never seen a Hokkaido pumpkin — only Hokkaido scallops. I’ll need to look for it, or find a substitute!
che meraviglia!!
Looks delicious! Take care, enjoy your day!
A natural delicacy for sure
That does look wonderful! I never heard two of those words before LOL.
Gracias por la receta. Te mando un beso.
I see you've started embracing some autumn flavours, Angie! While it's a bit too early for me, this one is a great idea to try - such a wonderful pairing!
The hokkaido pumpkin and cheese dish, looks rather...sexy on your plate. I'm sure it also tastes divine.
This is the first time I have seen the word Hokkaido, and as I love pumpkin, I know I would love this meal :)
What a lovely idea Angie. I'll keep on the lookout for Hokkaido pumpkin, however I presume any small pumpkin would work well.
Perfect autumn dish although it seems so far away now, it's coming for sure!
My that looks delicious.
Silly me, I thought Hokkaido was an island in northern Japan. Now I have to look for squash. But if I can have it with Camembert cheese it will be a very worthwhile search!
Looks so very delicious
Hi Angie, Love squash and this entree looks great...even without red meat! Never heard of or saw a Hokkaido pumpkin before. Take Care, Big Daddy Dave
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