Stuffed Hokkaido pumpkin with oyster mushrooms and pistachios

4.1 7 ratings
Total time 90 mins
15 mins preparation time
75 mins cooking time

When it comes to the Hokkaido pumpkin, it's what’s inside that counts. This recipe is made with al dente bulgur wheat, oyster mushrooms, and pistachios.

Ingredients

4 portion(s)
1 
small Hokkaido pumpkin (approx. 1 kg)
100 g
bulgur wheat
200 g
oyster mushrooms
60 g
pistachios, shelled
1 tsp
turmeric
125 ml
water
80 g
butter
2 tbsp
rapeseed oil
1 
orange
Nutritional facts (per portion): 1919 kJ  /  458 kcal
28.9 g Fat
10.6 g Protein
35.7 g Carbohydrates

Preparation

Step 1

Mix the dry bulgur wheat with the turmeric and 1 tbsp rapeseed oil. 

Step 2

Bring the water to a boil and pour this over the bulgur wheat. Then leave this to stand, covered, on a hot plate for 10 minutes.

Step 3

Tear the oyster mushrooms into long strips and sauté them with 2 tbsp rapeseed oil until golden brown. Remove the pan from the heat and pour in the Kikkoman soy sauce.

Step 4

Then roughly chop the mushrooms and mix them together with the cooked bulgur wheat, pistachios, orange zest and butter.

Step 5

In the meantime, preheat the oven to 180 °C, rinse the pumpkin, and cut off the top quarter. Cut off a very shallow piece at the bottom of the pumpkin to give it more stability and prevent it rolling away.  Scrape out inside of the pumpkin using a spoon and fill with the bulgur wheat and mushroom mixture.

Step 6

Cover with foil and cook on the middle shelf of the oven for approx. 25 minutes. Then remove the foil and leave to colour for about another 10 minutes.

Recipe-ID: 1070

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Mix the dry bulgur wheat with the turmeric and 1 tbsp rapeseed oil. 

Bring the water to a boil and pour this over the bulgur wheat. Then leave this to stand, covered, on a hot plate for 10 minutes.

Tear the oyster mushrooms into long strips and sauté them with 2 tbsp rapeseed oil until golden brown. Remove the pan from the heat and pour in the Kikkoman soy sauce.

Then roughly chop the mushrooms and mix them together with the cooked bulgur wheat, pistachios, orange zest and butter.

In the meantime, preheat the oven to 180 °C, rinse the pumpkin, and cut off the top quarter. Cut off a very shallow piece at the bottom of the pumpkin to give it more stability and prevent it rolling away.  Scrape out inside of the pumpkin using a spoon and fill with the bulgur wheat and mushroom mixture.

Cover with foil and cook on the middle shelf of the oven for approx. 25 minutes. Then remove the foil and leave to colour for about another 10 minutes.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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