Spinach Stuffed Pumpkin recipe
This is a really cool way to serve pumpkin as either a side dish or a starter (although I'd probably eat this as a main course!). It uses creamed spinach and creamed cheese which both work brilliantly well with the sweet, roasted flavour of the pumpkin.
Ingredients:
- 4 small sugar pumpkins
- 300g creamed spinach
- 100g creamed cheese
- 4 slices extra-strong cheddar of your choice, smoked cheddar would be delicious
- 8 tbsp. butter
- Salt and pepper
Directions:
Cut the top off of each pumpkin and scoop out the seeds. Spread 2 tbsp. butter over the inside of each pumpkin and season with salt and pepper. Put the top of the pumpkin back on, then put into a deep baking tray with a little water in the bottom.
Cook in a 180C oven for 30 minutes, then remove from the oven.
Mix the creamed spinach and cheese and season with salt and pepper. Divide between the pumpkins.
Top each pumpkin with a slice of cheese. Put back into the oven for 10 minutes or until the cheese has melted.
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