Can I use a different cheese instead of goat cheese?

Yes, you can use any cheese you like. Just keep in mind that this may change the flavor of the dish.

Stuffed pumpkin with goat cheese, lentils, and spinach

Name: Stuffed pumpkin with goat cheese, lentils, and spinach
Cook time: 50 min
Total time: 50 min
Yield: 2p
Ingredients: 1 butternut pumpkin, not too large; 2 tbsp olive oil; 2 goat cheese rounds (125 g); 250 g lentils, drained; 2 cloves of garlic; 1 bunch of chives; Pepper and salt; 4 to 5 pieces of frozen spinach, thawed and squeezed; 2 tbsp cream cheese or mascarpone; Pepper and salt

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50min

•

Easy

Stuffed pumpkin with goat cheese, lentils, and spinach, a deliciously simple autumn recipe! I make it nice and vegetarian ;) enjoy.

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Ingredients

What do you need?

Quantity: 2p

1 butternut pumpkin, not too large
2 tbsp olive oil
2 goat cheese rounds (125 g)
250 g lentils, drained
2 cloves of garlic
1 bunch of chives
Pepper and salt
4 to 5 pieces of frozen spinach, thawed and squeezed
2 tbsp cream cheese or mascarpone
Pepper and salt

Preparation method

How do you make this?

Cut the butternut in half lengthwise and remove the seeds. Hollow out the butternut until there is 1 cm from the edge everywhere using a melon baller or a teaspoon. Prick the flesh all over with a skewer and place it along with the hollowed part on a baking sheet lined with parchment paper, season with pepper and salt, drizzle with olive oil, and bake for 20 minutes in an oven at 200°C.

In the meantime, place the lentils in a bowl and mix in the grated garlic, mascarpone, finely chopped shallot, spinach, and chives, and crumble 1 goat cheese over it. Season with pepper and salt, then mix in the roasted filling from the pumpkin out of the oven. Combine everything well and fill the hollowed butternut with this mixture.

Crumble the other goat cheese over it and bake for 25 minutes in an oven at 200°C. Serve immediately.

You can also replace the lentils with finely chopped mushrooms or cooked minced meat and the spinach with frozen peas if your kids – like my Grace – are not into spinach yet.

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