Gorgonzola-Stuffed Pattypan Squash with Pine Nuts and Pancetta
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 100 grams Pumpkin (orange hokkaido)
- 8 small Patty pan squashes
- 170 grams Gorgonzola
- 70 grams toasted Pine nuts
- 120 grams diced Pancetta
- 1 Tbsp finely chopped parsley
- 1 tsp thyme
- 1 tsp mild ground paprika
- ½ tsp hot ground paprika
- 4 Tbsps vegetable oil
- salt
- 50 grams cubed butter
Preparation steps
1.
Cut the pumpkin flesh into cubes.
2.
Rinse the pattypan squash and slice off the lids. Set the lids aside. Hollow the pattypan squash with a spoon. Cut the flesh into small cubes.
3.
Dice the Gorgonzola cheese. In a bowl, stir the diced pumpkin, pattypan squash, Gorgonzola, pancetta, and pine nuts together. Stir in the oil, parsley, thyme, milk paprika and hot paprika. Divide the mixture between the pattypan sqush. Place in a greased baking dish.
4.
Place cubes of butter on top of each pattypan. Place any remaining filling in the baking dish. Pour in 1/2 cup of water. Bake on the bottom rack of a 200°C (approximately 390°F) oven for 30 minutes. Serve hot.
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