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Stuffed nutmeg pumpkin

From Chef Salvo: “This is a vegan recipe that I always love to cook, especially when I have guests as it’s so easy to make. Just let it gratinate in the oven and once cooked enjoy the meal with a fruity wine.”

Ingredients for 4 people:

• 2 nutmeg gourds

• corn polenta

• 1/2 red pepper

• 1/2 onion

• 1 clove of garlic

• some chilli to taste

• fresh ginger

• 1/2 teaspoon curry

• salt, freshly ground pepper

• olive oil

• vegetable bouillon in powder form

• Sesame seeds

• sunflower seeds

• Coriander and edible flowers for decoration

Preparation:

Wash the nutmeg, cut them in half and scoop out the seeds.

Bake in the oven at 180°C for 20 minutes (season with salt, pepper and olive oil beforehand).

In the meantime, cook the corn polenta in vegetable stock according to the instructions on the packet (for 2 people, as it is the filling).

Dice the vegetables, chop the garlic and ginger, fry the ginger and garlic in olive oil first, then add the vegetables, season with curry, salt and pepper and mix with the finished corn polenta.

Fill the pumpkins with the mixture, sprinkle with sesame seeds and sunflowers, moisten again with a little olive oil and bake for 15 minutes at 180 degrees.

Serve with fresh coriander and edible flowers before serving.

Enjoy your meal.