Zucca al forno ripiena di fromaggi

 

Have you often wondered what to stuff a pumpkin with ? Well, wonder no more! This alpine recipe is just perfect for those cold wintry evenings!

Ingredients
serves 2 

2 medium sized pumpkin/squash  (approx 45cm circumference)
100ml extra virgin olive oil
1 tbsp fresh thyme, finely chopped
1 tbsp fresh marjoram, finely chopped
1 tsp salt
2 garlic cloves, finely chopped
500ml milk
50g butter
50g plain flour
pinch of grated nutmeg
500g day old white bread
300g cheese, grated (any combination such as provolone, fontina, gorgonzola)
50g pecorino
15g flat-leaf parsley, finely chopped
pepper, to taste
salt, to taste 

Method

Begin by preparing the pumpkin. Wash them thoroughly, then cut off the top, creating a "lid", and clean out the seeds etc. Then with a spoon, carefully scoop out some of the flesh, leaving about ½ cm thickness to hold the contents. Keep the scooped out flesh in an air-tight container for later.

Make a marinade with the olive oil, garlic, thyme, marjoram and salt. Mix well, then pour the entire contents into the pumpkins. Brush the oil around. Place the "lid" back onto the pumpkin and wrap in clingfilm to seal tight.  Give them a shake to totally coat the inside with the marinade.

Keep in a fridge for at least six hours, giving them a shake every now and again.

Next, pre-heat the oven to 160C and place a baking tray lined with grease-proof paper into the oven.

Start on the bechamel by melting the butter over a low-medium heat then sieve in the plain flour. Stir well to form a smooth roux then gradually stir in warm milk, a little at a time to avoid creating any lumps. Bring up the temperature a little and stir continually as not to let the sauce catch and burn. Add a pinch of nutmeg, salt and pepper to taste. Once the bechamel has thickened remove from the heat.

In the meantime, cut the bread into large cubes. Also cut the pumpkin flesh, and cheese into cubes. 

Remove the prepared pumpkins from the fridge and tip out any excess oil. 

Begin to assemble the filling with a layer of bechamel, followed by a layer of bread. Add the cheese and some more bechamel, followed by a layer of pumpkin. Season with salt and pepper and a sprinkle of parsley. With the back of a spoon press on the filling to compress it as much as possible. It should be half-filled.

Repeat the layering for the second half, i.e. bechamel - bread - cheese - bechamel - pumpkin - seasoning. 

Finish with (as long it's not already overfilled) with some more bechamel and then top with the grated Pecorino.

Put the pumpkins onto a baking tray and place on the bottom shelf. Cook for about 90 minutes. 

Once cooked, leave to rest for 10 minutes to allow to cool slightly before digging in!