Stuffed butternut with goat cheese and pomegranate
very easy
60 mins
60 mins
Ingredients
- 2 Butternut pumpkins (à approx. 900 g)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp Pepper from the mill
- 1 Organic Lime
- 1 (approx. 350 g) Pomegranate
- 200 g Goat Gouda
- 1 collar flat leaf parsley
- 1 tablespoon (approx. 12 g) Pistachio kernels
- 1 TABLESPOON liquid honey
- 6 Shallots
- 3 Garlic cloves
Directions
- 1
Wash pumpkins thoroughly, rub dry and cut in half lengthwise. Scrape out seeds with a spoon. Place the pumpkin halves on a baking tray with the cut surface facing upwards, sprinkle with oil, season with salt and pepper.
- 2
Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes.
- 3
In the meantime, wash the lime hot, grate dry and finely grate the peel. Halve lime and squeeze juice. Halve pomegranate and remove seeds. Cut cheese into small cubes. Wash parsley, shake dry and chop finely.
- 4
Mix pomegranate seeds, cheese, parsley, up to 1 teaspoon for garnishing, pistachios, honey, lime juice and zest. Season to taste with salt and pepper. Set aside covered.
- 5
Wash the shallots, grate them dry and halve them lengthwise with the skin. After about 15 minutes of baking time, place the shallots with the garlic cloves on the baking tray. Bake until done. Take the pumpkin out of the oven, remove the shallots and garlic from the shells and chop coarsely.
- 6
Scrape and chop about 1 tablespoon of pumpkin flesh from each half. Add shallots, garlic and pumpkin flesh to the pomegranate mixture, stir in and fill pumpkins with it. Bake for about 10 minutes at the same temperature.
- 7
Remove from the oven, arrange and sprinkle with remaining parsley.
Nutrition Facts
500 kcal
54 g
23 g
18 g
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