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Stuffed Hokkaido with Creamy Blue Cheese

Stuffed Hokkaido with Creamy Blue Cheese

Cook 1 hr 4 servings

An autumn dish stuffed with flavour - our recipe for Stuffed Hokkaido with Creamy blue cheese is a great way to celebrate harvest. Hearty at its core, the dish provides soft, juicy textures from baked pumpkin and ground beef and rich flavours of blue cheese, beef and spices. This dish is the essence of autumn.

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  • 1 small red kuri squash pumpkin
  • 200 g beef mince
  • 1 egg
  • 75 g Castello® Creamy blue
  • 2 tsp paprika
  • 2 tsp salt
  • pinch of pepper
  • pinch of ground cumin



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.

4. Stuff the pumpkin with the beef mix.

5. Bake at 200 ° for about 45 minutes.

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