Name: Gorgonzola Pumpkin with Hedgehog Mushrooms and Bay Boletes
Prep time: 1 h
Total time: 1 h
Ingredients: For 1 Gorgonzola pumpkin (makes 2 portions):; 1 Gorgonzola pumpkin; 1/2 red onion, finely chopped; 1 small garlic clove, finely chopped; A little parsley, chopped; 50 g guanciale, diced small; 150 g minced meat; 2–3 bay boletes, finely diced; 4–5 hedgehog mushrooms, finely diced; A little breadcrumbs (to bind); 1 small egg; Salt, pepper; 50–60 g pecorino or mountain cheese, grated or thinly sliced; For the pumpkin seeds (optional, as a snack):; The seeds from the pumpkin; Brine (water with plenty of salt)

Ingredients

For 2 servings

For 1 Gorgonzola pumpkin (makes 2 portions):

1 Gorgonzola pumpkin

1/2 red onion, finely chopped

1 small garlic clove, finely chopped

A little parsley, chopped

50 g guanciale, diced small

150 g minced meat

2–3 bay boletes, finely diced

4–5 hedgehog mushrooms, finely diced

A little breadcrumbs (to bind)

1 small egg

Salt, pepper

50–60 g pecorino or mountain cheese, grated or thinly sliced

For the pumpkin seeds (optional, as a snack):

The seeds from the pumpkin

Brine (water with plenty of salt)

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Instructions

Step 1

Prepare the pumpkin: Preheat the oven to 180 °C (top/bottom heat). Halve the pumpkin – the skin is not edible but stays on as the shell. Scoop out the seeds with a spoon and separate them from the remaining flesh under warm running water in a sieve.
Step 2

Seeds (optional): Soak the cleaned seeds in brine for at least 15 minutes, then spread them on a baking sheet lined with parchment and roast them alongside the pumpkin – they turn crisp after about 15–20 minutes and make a perfect snack on the side.
Step 3

Prepare the filling: Finely chop the red onion, garlic and parsley. Dice the guanciale small. Clean the bay boletes and hedgehog mushrooms and dice them finely as well.
Step 4

Mix the filling: Combine the minced meat, guanciale, onion, garlic, parsley and the diced mushrooms in a bowl. Add the egg and a little breadcrumbs, season with salt and pepper, and knead well until the mixture binds together.
Step 5

Fill: Fill both pumpkin halves with the meat-mushroom mixture – a slightly domed mound is fine, it will settle a little while baking.
Step 6

Bake: Place the filled pumpkin halves in a baking dish and bake at 180 °C for about 40 minutes, until the pumpkin is soft and the filling is cooked through.
Step 7

Gratinate: In the last 5 minutes, top with pecorino or mountain cheese and let it brown.
Step 8

Serve: Serve hot and eat straight out of the shell with a spoon – pumpkin flesh, filling and cheese together.

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Gorgonzola Pumpkin with Hedgehog Mushrooms and Bay Boletes

Instructions

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