Stuffed Pumpkin with Meat, Mozzarella and Mushroom Duxelles

Ingredients

• 1 piece Small pumpkin (small pumpkin about 800 g, edible skin)
• 300 g Ground beef (lean meat)
• 200 g Button mushrooms (fresh, sliced)
• 50 g Walnuts (chopped, not toasted)
• 100 g Mozzarella (block, cut into dice or grated)
• 100 ml Fresh cream (20 % fat)
• 50 ml Port wine (optional, for deglazing)
• 30 g Breadcrumbs (fine)
• 1 piece Red onion (medium, sliced)
• 1 piece Shallot (small, sliced)
• 2 cloves Garlic (minced)
• 15 ml Olive oil (extra virgin)
• 20 g Unsalted butter (for the duxelles)
• to taste Salt
• to taste Black pepper
• 1 tsp Dried thyme (about 2 g)

Instructions

1. Prepare the pumpkin

   Cut the bottom of the pumpkin to stabilize it, then, using a knife, scoop out the flesh while keeping the skin. Reserve the flesh for the duxelles.

   Time: PT10M

2. Par-cook the pumpkin

   Brush the inside of the pumpkin with a little butter and olive oil, season with salt and pepper. Replace the “lid”, cover with a sheet of aluminum foil and bake at 180°C for 15‑20 minutes.

   Time: PT20M

   Temperature: 180°C

3. Prepare the duxelles

   Finely chop the mushrooms, red onion, shallot and garlic. Reserve in a bowl.

   Time: PT10M

4. Cook the duxelles

   In a sauté pan, melt the butter with olive oil over medium heat. Add the chopped vegetables and sweat for 5‑7 minutes until the water evaporates. Stir in the chopped walnuts, thyme, deglaze with the port wine, then add the fresh cream and let thicken for 2 minutes.

   Time: PT10M

5. Cook the meat

   In a second pan, brown the ground beef over high heat until colored, season with salt and pepper. Drain excess fat if necessary.

   Time: PT10M

6. Mix the stuffing

   In a large bowl, combine the cooked meat, the duxelles, the diced mozzarella and the breadcrumbs. Mix by hand until homogeneous without overworking.

   Time: PT5M

7. Stuff the pumpkin

   Generously fill the cavity of the pre-cooked pumpkin with the stuffing, smooth the top. Replace the lid without sealing it completely.

   Time: PT5M

8. Final cooking

   Drizzle the top with a little olive oil, bake at 180°C for 20‑25 minutes until the top is golden and the stuffing is hot.

   Time: PT25M

   Temperature: 180°C

9. Rest and serve

   Remove the pumpkin from the oven, let rest 5 minutes before cutting. Serve hot, the skin being edible.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

20 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Small pumpkin: Butternut squash
• Instead of Ground beef: Ground veal, Ground turkey
• Instead of Button mushrooms: Porcini mushrooms, Shiitake mushrooms
• Instead of Walnuts: Hazelnuts, Almonds
• Instead of Mozzarella: Raclette cheese, Melting cheese
• Instead of Fresh cream: Liquid cream, Greek yogurt
• Instead of Port wine: Sweet red wine, Balsamic vinegar
• Instead of Breadcrumbs: Crumbled stale bread
• Instead of Red onion: Shallot
• Instead of Shallot: Extra shallot
• Instead of Garlic: Garlic powder
• Instead of Olive oil: Sunflower oil
• Instead of Unsalted butter: Margarine
• Instead of Dried thyme: Herbes de Provence

Equipment Needed

• Chef's knife
• Cutting board
• Tablespoon
• Sauté pan or frying pan
• Oven
• Baking dish (ramekin)
• Mixing bowl
• Wooden spatula
• Aluminum foil (optional)

Critical Steps — Do Not Skip

• Prepare the pumpkin
• Par-cook the pumpkin
• Cook the duxelles
• Stuff the pumpkin
• Final cooking

Chef Tips from the Video

• Lightly toast the walnuts before chopping to intensify flavor
• Use fresh thyme if possible for more freshness
• Sprinkle a little grated Parmesan on top before the final bake for an even tastier crust

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Can be frozen without the mozzarella for 2 months (thaw before cooking)

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the duxelles and the meat the day before and keep them separate in the refrigerator
• The stuffing can be assembled 24 hours in advance
• The pre-cooked pumpkin keeps for 2 days refrigerated before stuffing