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Roasted baby pumpkins with chestnut, cherry & Dolcelatte stuffing
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Total Time:
1 hour 15 minutes
Indulgent bites with creamy cheese, nutty chestnuts, and tart-sweet cherries - an irresistibly decadent treat.
Ingredients:
  • 6 small winter squash or pumpkins each around the size of a large grapefruit
  • olive oil
  • 6 fresh bay leaves
  • 200 g wild rice
  • 2 red onions
  • 180 g vac-packed chestnuts
  • 2 sprigs of fresh rosemary
  • 150 g Dolcelatte cheese
  • 90 g dried sour cherries
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Cut off the tops of the pumpkins or squash, hollow them out, and discard the seeds. Rub with oil, season with salt and pepper, and place in a roasting tin. Nestle a bay leaf in each hollow and roast for 50 minutes to 1 hour until soft. Cook rice, sauté onions, chestnuts, and rosemary, then mix with Dolcelatte and cherries. Fill pumpkins with the mixture and return to the oven for 5 minutes. Serve with peppery salad leaves.

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