Cheesy Pork Marinara Stuffed Hokkaido Pumpkin
with Balsamic Dressed Tomato & Baby Leaf Salad
- Milk
- Sulphites
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Bring a fresh flavour to your plates with Hokkaido pumpkin. Originating from the northern Japanese island of Hokkaido, this variety of winter squash has a mild, nutty flavour and vivid orange colour. Perfect when roasted in the form of wedges, or stuffed with filling.
Ingredients
1 unit(s)
Hokkaido Pumpkin
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
240 grams
British Pork Mince
60 grams
Tomato Puree
10 grams
Chicken Stock Paste
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the Hokkaido pumpkin, then halve and scoop out the seeds.
Pop the halves on a large baking tray, skin side down. Drizzle with oil, Sprinkle over half the Mediterranean style seasoning, season with salt and pepper and rub to coat all over.
When the oven is hot, roast on the top shelf until golden and can easily slip a knife through, 25-35 mins.
While the pumpkin roasts, peel and grate the garlic (or use a garlic press).
Grate the Cheddar cheese.
Cut the tomato into 1cm chunks.
In a large salad bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add the tomato, season with salt and pepper and toss to coat. Set aside for later.
Heat a medium frying pan on medium-high heat (no oil).
Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic, tomato puree and remaining Mediterranean style seasoning to the pork. Fry until fragrant, 1 min more.
Next, stir in the chicken stock paste, honey and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. Once thickened taste and season with salt and pepper if needed.
Remove from the heat and set aside for later.
Once the pumpkin is tender, remove the tray from the oven.
Skin-side down, carefully spoon the pork mince into the hollow part of the pumpkin and sprinkle the cheese all over.
Return the top shelf until golden and bubbling, 7-8 mins.
When everything's ready, add the baby leaves to the bowl of tomato and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy!
Carefully share the stuffed pumpkin halves between your plates.
Share the salad alongside.
