Cooks in: 2h
Levels: Easy
Serves: 10
List of Ingredients
- 6 2/3 LB. of pumpkin
- 2/3 LB. of mild gorgonzola
- 3/4 C. of Greek yogurt
- Extravirgin olive oil
- Paprika
- Salt
Method
1
Wash and dry the pumpkin; cut off
2
the top with the stem.
3
Remove the seeds with a spoon and, using your hands, rub inside and out with oil; bake, with the top resting next to it, at 340°F, for 1 1/2 hours.
4
Remove from the oven and let them cool.
5
Whip the gorgonzola cheese with the ricotta and yogurt.
6
Toast the pumpkin seeds in a pan with a drizzle of oil and 1 teaspoon of paprika and salt for 1 minute.
7
Fill the pumpkin with the cheese, garnish with toasted pumpkin seeds and serve, with toasted bread or crackers.
8
Get a head start; bake the pumpkin the day before and refrigerate, taking it out 2 hours before serving.