Ingredients
- 1/3 to ½ of Petit Lorrain
- 1 medium-sized pumpkin
- 2 tablespoons of olive oil
- 1 shallot
- 1 clove of garlic
- ½ red onions
- 100g of smoked tofu
- 150g of fresh button mushrooms
- 150g of steamed chestnuts
- 100 ml of soy cream
- 20 to 25 ml of soy sauce (depending on the desired intensity)
- 1 ½ teaspoons of salt
- 1 teaspoon of cumin
- ¼ of nutmeg
- 1 tablespoon cilantro (optional)
Preparation:
Preheat the oven to 200°C
Clean your pumpkin under water with a brush, then cut off about 1/3 of the top from the stem ("tail"). Scoop out the squash with a spoon and pre-bake for 25 minutes on a paper-lined baking sheet or mat.
Meanwhile, heat oil in a skillet over medium heat. Finely chop the shallot, garlic and onion and sauté. Then slice the top of the pumpkin into small cubes, as well as the smoked tofu. Add them to the pan and cover for about 15 minutes.
Cut your mushrooms and chestnuts in the same way and add them to the rest of the preparation. Add the soy cream, soy sauce and spices at the same time. Cover for another 10 minutes. The stuffing is ready.
Remove the pumpkin from the oven, cut thin slices of Petit Lorrain and cover the bottom of the squash with them. Cover half of the squash with stuffing and cover again with very thin slices of Petit Lorrain. Add more stuffing until the squash is full and bake for another 30 minutes.
10 minutes before the end of cooking, add a few slices of Petit Lorrain on top and decorate with cooked chestnuts.
Your pumpkin is ready to be shared! Enjoy the tasting! 😊
The leftover stuffing can be used to accompany a pasta or rice dish or to prepare a "bouchée à la reine"!
