Fyldt græskar med pesto & mozzarella - Sund og smuk opskrift

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Stuffed pumpkin with pesto & mozzarella

Dette helstegte græskar fyldt med smeltet mozzarella og grøn pesto er noget af det lækreste, vi længe har smagt. Perfekt comfort food til de koldere dage! Og så er det tilmed virkelig (sådan virkelig!) let at bikse sammen. En ret der giver lidt ekstra hygge og efterårsfornemmelser ved bordet.

Tilbehør til 4 personer
Forberedelse 15 min /I alt 1 t 45 min

INGREDIENSER

1 stort eller to små hokkaido græskar
1 dl pesto (en god færdigkøbt variant eller hjemmelavet)
2 kugler frisk mozzarella (500 g)
salt & friskkværnet peber

Tænd ovnen på 200 grader.

Skyl og skrub græskaret, og skær derefter forsigtigt toppen af med en skarp kniv. Tag dig god tid, så du ikke skærer dig – man skal lige finde den rette teknik.

Brug en ske til at fjerne kernerne, og placér derefter græskaret på et tærtefad. Kværn salt og peber ned i hullet, og fyld derefter pestoen i. Smør det godt op af siderne på indersiden, og kom derefter mozzarellaen i (en eller to kugler alt efter hvad, der er plads til). Kværn igen let med salt og peber, og sæt tilsidst toppen på græskaret igen som et låg.

Bag græskaret i 1 time og 15 minutter, eller indtil kødet føles helt mørt, når du stikker i det med en gaffel. Tag derefter låget af, og bag derefter græskaret i yderligere 15 minutter, så osten smelter. Tænd gerne for ovnens grillprogram det sidste kvarter, så osten bliver flot gylden. Sæt låget på igen, og servér.

Stuffed pumpkin with pesto and mozzarella

Stuffed pumpkin with pesto is a huge decorative serving. With just 3 ingredients (if you choose to buy the pesto) and 5 minutes of preparation, you can put the dish in the oven. Then you just have to be patient until the pumpkin is ready. And it is definitely worth the wait! The result will be delicious, tender pumpkin meat, melted mozzarella and fantastic flavor from the pesto. The perfect dish for those gray autumn days when you need a little extra coziness around the dinner table. The stuffed pumpkin can easily be served with a delicious salad as a couscous salad with apricots, one spinach salad with figs and avocado or one easy and green quinoa salad. However, the dish is also perfect as a sumptuous side dish for chicken or similar.

TIP: Read on if you want more inspiration for autumn recipes.

fyldt græskar med pesto og mozzarella fyldt hokkaido græskar

Recipes with Hokkaido pumpkin

When Hokkaido pumpkin is baked, the flesh becomes sweeter and wonderfully tender. Fortunately, the taste goes well with most things, and you can therefore be creative with pumpkin. Try cutting the Hokkaido pumpkin into slices and roasting them until crispy, so they can be enjoyed as pumpkin fritters. You can also cut them into cubes, which can be used for everything from chicken accessories or as part of a delicious autumn salad. And if you really want to be creative, it can also be used to make pumpkin gnocchi or be conjured into a healthier pizza base. The sweetness from the pumpkin also means that you can easily use Hokkaido in a delicious pumpkin cake or for breakfast as in this recipe with baked pumpkin, granola and blood orange. For this recipe, however, the Hokkaido head must remain whole, so that when the top is cut off and the seeds removed, it can be filled with a flavorful interior that goes perfectly with the sweet flesh. The pesto and mild cheese also add extra flavor when the ingredients are really allowed to enjoy themselves in the oven. The pumpkin becomes juicier than ever!

TIP: Also try one of our Halloween inspired recipes such as delicious pumpkin dumplings, halloween rum balls or mummy sausage horn

How to make whole roasted, stuffed pumpkin

Roasting a pumpkin takes a little extra time, but once it's in the oven – and for this recipe, the preparation only takes 5 minutes – all you have to do is wait for it to be served. Enjoy the pumpkin as a side dish for chicken (maybe a whole roast?) or as the star of a simple, vegetarian meal with cooked lentils and a fresh salad. You can also serve the pumpkin as a main course with beluga lentils and arugula as a topping. A simple but delicious serving! helstegt græskar med mozzarella fyldt græskar med mozzarella og pesto

Pumpkin with green pesto

The recipe only contains three ingredients (salt & pepper doesn't count, does it?) if you skip the low end and buy pesto in jars. As long as you choose a high-quality variety made with olive oil and without funky ingredients, you'll definitely get almost as good a result as if you made a pesto from scratch. Of course, you can also choose to give the dish a little more love by making your own pesto. It's not difficult if you have a food processor and a little time in the kitchen.If you have the courage, then you can find the most delicious recipe for green pesto right here.

TIP: Also try our other recipes with green pesto such as salmon with pesto crust, butter beans with asparagus and pesto or maybe a delicious vegetarian lasagna with lentils, spinach and pesto?