Stuffed Pumpkin (Zucca Ripiena) Recipe
Category: Side Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin (violina variety) | 4 kg |
| Cherry tomatoes (datterini) | 150g |
| Pre-cooked chickpeas | 125g |
| Pre-cooked cannellini beans | 125g |
| Leeks | 70g |
| Whole hazelnuts (peeled) | 50g |
| Black olives | 30g |
| Garlic cloves | 2 |
| Extra virgin olive oil | 40g |
| Thyme | 4 sprigs |
| Rosemary | 4 sprigs |
| Oregano (fresh or dried) | To taste |
| Salt | To taste |
| Black pepper | To taste |
Preparation Steps:
-
Prepare the Pumpkin:
Start by cutting the pumpkin in half lengthwise, using a sharp knife. Use a melon baller or a teaspoon to scoop out the pumpkin flesh. Collect around 200g of the pumpkin pulp and set it aside in a bowl. -
-
Season the Pumpkin:
Place the two pumpkin halves on a baking sheet lined with parchment paper. Add the garlic cloves, peeled and halved, along with sprigs of rosemary and thyme. Drizzle with 20g of extra virgin olive oil. Season with salt and pepper to taste. -
Bake the Pumpkin:
Preheat the oven to 180°C (350°F) in static mode. Roast the pumpkin halves for about 20 minutes, until they are tender. -
Prepare the Filling:
While the pumpkin is baking, prepare the filling. Finely chop the reserved pumpkin pulp and place it in a large mixing bowl. Wash the cherry tomatoes, then cut them into quarters. Slice the black olives into rounds, and chop the leeks into thin rings. Coarsely chop the hazelnuts. -
Mix the Filling:
Add the chopped tomatoes, olives, leeks, and hazelnuts to the bowl with the pumpkin pulp. Stir in the pre-cooked chickpeas and cannellini beans. Season with salt, pepper, and fresh oregano. Mix well to combine all ingredients. -
Stuff the Pumpkin:
Once the pumpkin halves are roasted, remove them from the oven. Carefully stuff each half with the prepared filling, ensuring an even distribution. Drizzle the remaining 20g of olive oil over the top for extra richness. -
Final Bake:
Return the stuffed pumpkin halves to the oven, now preheated to 190°C (375°F), and bake for an additional 20 minutes, until the filling is heated through and the top is golden. -
Serve:
Once cooked, remove the stuffed pumpkin from the oven and allow it to cool for a few minutes. Slice the stuffed pumpkin into portions and serve warm as a savory side dish.
This hearty and flavorful stuffed pumpkin is a delightful combination of roasted vegetables, savory herbs, and wholesome beans and chickpeas. Perfect for a cozy family dinner or as an impressive side dish to complement your main course!
