Stuffed Hokkaido Pumpkin with Sage and Parmesan Cheese

Now that fall has arrived, pumpkins are virtually everywhere and Hokkaido pumpkins are my absolute favourite. This recipe is a staple in our household - it is known to impress friends and parents alike and has made many a rainy day a tad bit brighter.

Stuffed Hokkaido Pumpkin with Sage and Parmesan Cheese

(serves 4)

• 1 small or 1/2 large Hokkaido pumpkin (about 700g after removing the seeds)
• 1 mild onion*
• 300ml milk
• 4 tablespoons breadcrumbs
• 60g grated Parmesan cheese
• 2-3 sage leaves
• salt, pepper and nutmeg to taste

* I can't eat onions, so I substitute them with pumpkin flesh. After I cut my pumpkin in half, I simply cut off another slice about 1 cm thick, then dice and use it as described in the steps below.

main ingredients all lined up

1. Preheat your oven to 180° celsius. Cut your pumpkin in half and remove the seeds (the skin of Hokkaido pumpkins is edible so you don't need to peel it). If you have a small one, use both halves, if you got your hands on a big one, use just one. Also, if you are working with a big pumpkin just let it sit in the oven while it's heating up, this will soften your pumpkin a little and ensure that it gets cooked all the way through later.
2. Peel and dice your onion (or pumpkin of you're substituting), then fry it up in a large pan with a little olive oil. Be careful not to burn it as it will become bitter!
3. Once the onion is soft and glassy (or your pumpkin is starting to brown), add your milk and stir in the breadcrumsbs.
4. Lower the heat to medium-low so that nothing burns, then add your sage (I just cut it into slim strips using scissors), salt, pepper and nutmeg. Make sure you keep stirring!
5. Your stuffing should now have a slighty thick consistency. Turn off the heat and add about 80% of your grated Parmesan cheese.
6. Place your pumpkin in a deep baking dish, scoop the stuffing into the hollow and top with the remaining chesse. Place in the oven and bake for 30-40 minutes or until the pumpkin ist soft and the cheese has turned golden-brown.

Serve with rice and a side of greens - I used chard (see post below!) but spinach or a small salad work just as well.