Stuffed hokkaido

with Castello® Creamy Blue
1h 4 servings
  • 1 small Hokkaido
  • 200 g ground beef
  • 1 egg
  • 75 g Castello® Creamy Blue
  • 2 tsp paprika
  • 2 tsp salt
  • A pinch of pepper and cumin
Stuffed hokkaido with castello creamy blue

Preparation

  1. Cut the Hokkaido in half and remove the insides with a spoon 
  2. Brush with oil
  3. Mix beef, cheese, egg and spices and form a mass. Stuff the pumpkin with the beef mix.
  4. Bake at 200 ° for about 45 minutes.

Serve with a nice salad and some chili sauce on top. Enjoy! ;) 

 

This is a delicious and easy to cook fall dish. Hokkaido is in season in October and it is an underrated pumpkin, because it tastes absolutely fantastic!

Søren Staun

Søren Staun

This article was written by Danish Food Blogger Søren Staun from chefsseason.dk.

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