Stuffed pumpkin with honey glazed mushrooms
- 300 g chestnut mushrooms
- 1 small pumpkin or squash (e.g., Hokkaido squash or butternut squash)
- 2 celery stalks
- 100–120 g feta cheese
- a small handful of walnuts
- 2 teaspoons honey
- olive oil, salt
Wash the outside of the pumpkin thoroughly, then wipe dry and cut in half horizontally. Scrape out the seeds but leave the flesh intact. Place in a preheated oven at 180°C. Roast for approximately half an hour until soft, taking care not to overcook.
Meanwhile, prepare the mushrooms. Cut into quarters, season lightly with salt and sauté in a little olive oil in a hot non-stick pan. When just starting to turn golden, add the honey and allow the mushroom to caramelise.
Cut the feta cheese into small cubes and chop the celery stalks into small pieces, then gently stir into the mushrooms. Remove the halved pumpkins from the oven and fill with the mushroom mixture. Sprinkle with a little more honey and return to the oven. Roast until ready.
Toast the nuts lightly in a dry pan, allow to cool, then sprinkle over the pumpkin just before serving.
If using a larger pumpkin, simply increase the amounts of the other ingredients.
Easy to prepare, this dish is a super source of vitamins to keep you healthy in the autumn and winter!