Stuffed Pumpkin with Cashews and Dates

Stuffed Pumpkin with Cashews and Dates

IvanIvan
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Stuffed Pumpkin with Cashews and Dates
19/01/2016
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Preparation25 min.
Cook90 min.
Тotal115 min.
Servings8
"Using a pumpkin as a cooking container? Genius, absolute genius!"

Ingredients

  • pumpkins - 1
  • liquid cream - 1 2/5 cups (350 ml)
  • apples - 2
  • cashews - 1 handful
  • raisins - 1 handful
  • dates - 10, pitted
  • nutmeg - on the tip of the knife
  • butter - 1 tablespoon
measures

How to cook

Cut off the top quarter of the pumpkin, remove the insides. Place the pumpkin in an oven dish with the cut side down and bake for 40 minutes at 356°F (180 °C).

Soak the raisins in boiling water and leave them for 10 minutes, then drain them. Cut the apples coarsely and fry them in oil on high heat. Add the raisins and heat the mixture for 4 minutes.

Heat half the cream, add the dates and boil the mixture for 5 minutes over low heat, then remove from the stove. Cap with a lid and leave it for 10 minutes. Mash and add nutmeg.

Remove the pumpkin from the oven and turn it over. Remove the soft part and cut it coarsely. Mix it with the apples and raisins. Bake the cashews in a dry pan for 3 minutes.

Add the pumpkin mixture to the apple mix and put them in the pumpkin. Mix with the cream mixture and add the remaining cream on top.

Bake the pumpkin for 30 minutes at 392°F (200 °C).

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