Description
Savory stuffed mini pumpkins with Comté cheese and fresh thyme, perfect for autumn gatherings.
Ingredients
Scale
- 2 small potimarrons (about 300g each)
- 2 cloves of garlic
- 100ml crème fraîche
- Salt, to taste
- 0.5 tsp piment d’Espelette
- 200g Comté cheese
- Fresh thyme
- Multigrain bread, for serving
Instructions
- Wash the potimarrons and cut off the tops to create lids. Hollow out the seeds carefully.
- Preheat the oven to 180°C (350°F).
- Chop the garlic and mix with crème fraîche, salt, and piment d’Espelette in a bowl.
- Remove the rind from the Comté and cut into small pieces.
- Fill each potimarron with the cream mixture and Comté pieces, then replace the lids.
- Bake for about 45 minutes or until tender and lightly golden.
- Serve with grilled multigrain bread for dipping.
Notes
Store leftovers in an airtight container for 3 to 4 days in the refrigerator. Reheat in the oven at 150°C (300°F) for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg