Stuffed Hokkaido pumpkins with Panini XXL

Instruction

Cut the Panini XXL into small cubes. Heat 2 tablespoons of olive oil in a pan and fry the bread cubes until crispy on all sides. Then set aside.

Preheat the oven to 200 °C top/bottom heat. As the skin can also be eaten, wash the Hokkaido pumpkins thoroughly and thinly cut off any unsightly areas on the outside. Cut off the top part as a lid, then remove the seeds and fibers inside with a spoon. Then scrape out some of the pumpkin flesh, leaving a rim about 1 cm thick. Set the scraped-out flesh to one side. Straighten the bottom of the pumpkins a little so that they stand up well.

Spread the pumpkin bottoms on a baking tray with the opening facing upwards. Place the pumpkin lids on the tray with the stem end facing upwards. Brush the pumpkins all over with a thin layer of 2 tablespoons of olive oil. Season the inside with salt and pepper. Pre-cook in the preheated oven for 15 minutes.

In the meantime, wash and clean the leeks and cut into thin strips. Heat the remaining olive oil in a pan and sauté the leek with the pumpkin flesh set aside for approx. 5 minutes. Season with salt and pepper and stir in the sour cream. Transfer the mixture to a bowl.

Chop the mozzarella, grate the mountain cheese and add to the leek mixture along with the bread cubes. Mix everything together well. Toast the pumpkin seeds in a pan without oil until they start to smell.

Take the tray with the pumpkins out of the oven and divide the filling among the pumpkins. Bake in the oven for a further 15 minutes, covering loosely with aluminum foil if necessary. Carefully arrange the pumpkins on plates, sprinkle the pumpkin seeds on top and place the lids on at an angle. Serve with a tasty lamb's lettuce salad.

Tip: If you can't get very small pumpkins, you can of course also prepare the recipe in larger pumpkins and divide them into portions for serving.