A small pumpkin 20 to 25 cm (8 to 10 in) in diameter
1 Spanish onion, in medium-sized pieces
1 stalk of celery, thinly sliced
A little olive oil
480 g (1 lb) ground lamb
2 carrots, grated
400 g (2 cups) canned diced tomatoes
240 gr (8 oz) Polish garlic sausage, cubed
¼ tsp (¼ tsp) oregano
¼ tsp (¼ tsp) rosemary
1 tbsp (15 ml) potato starch
300 gr (10 oz) of grated cheese to gratin
Preparation
Cut a lid in the top of the pumpkin, it can be put back in place for cooking and empty the pumpkin.
Sweat the onions and celery over low heat in the oil. In a saucepan, brown the lamb. Add the onions and celery, carrots, tomatoes, sausage and herbs. Simmer over low heat until the vegetables are cooked.
Thicken with potato starch.
Remove from heat as soon as small bubbles reappear.
Heat the oven to 180°C (350°F).
Stuff the pumpkin with the mixture, alternating with the cheese.
Bake for about 1 hour, until the pumpkin starts to sag.
Scrape the inside edges of the pumpkin to serve pumpkin pulp with the stuffing.
Chef’s Tip
To serve one pumpkin per person, use 6 mini pumpkins, adjusting the baking time to around 45 min.
