Pumpkin stuffed with vegetables

Ingredients:

• 2 pumpkins sizes from 900 g to 1.3 kg.
• 4 tbsp (60 g) butter
• 1 small onion, diced
• 1 tomato, diced
• 1 chilli pepper, finely chopped and seeds removed
• 1 teaspoon chopped thyme
• 1 clove garlic, minced
• 4 green onions, chopped
• 450 g frozen kale
• 1 cup of concentrated milk
• A pinch of grated nutmeg
• 4 tbsp. breadcrumbs
• 1.5 tbsp. grated cheddar cheese
• 2 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 190°C. Cut off 5 cm of the pumpkin tops and set aside. Scrape out the seeds.
2. Melt 2 tablespoons (30 grams) butter in a large skillet over medium heat. Add the onion, tomato, chili pepper, thyme, and garlic and cook, stirring, until the onion is tender, about 5 minutes. Add the green onions and kale, along with 1 1/4 teaspoons salt, and cook, stirring, until the kale is tender, about 15 minutes. Add the evaporated milk and nutmeg and bring to a simmer.
   
   Add 2 tablespoons breadcrumbs, cheddar cheese, and the remaining 2 tablespoons butter and cook, stirring, until the cheese is melted and the mixture has thickened slightly, about 2 minutes. Place the pumpkin in a 9 x 13-inch baking dish and fill with the cabbage mixture.
3. Combine the remaining 2 tablespoons of breadcrumbs with the Parmesan cheese. Sprinkle over the filling. Add a splash of hot water to the baking dish. Cover with foil and bake until the pumpkins are tender, about 1 hour 15 minutes. Remove the foil and continue baking until the filling is browned and bubbling, about 30 minutes more. Let cool for 5 minutes, then scrape out the pumpkin flesh and toss with the filling.
   
   Recipe Stuffed pumpkin with goat cheese and mushroom filling.