Pumpkin stuffed in a farmhouse style

Preparation: 35 min

Cooking: 1h15

Servings: 4

INGREDIENTS:

600g pumpkin
400g sausage meat
1 sprig of marjoram
1 onion
1 egg
Salt
50g of bread crumb
2 cloves of garlic
Olive oil
A turn of the pepper mill
1 bunch of parsley

Accessory:

Foil

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 270°C.

2. Slice the onions, garlic and cook them in a little olive oil with a pinch of salt.

3. In a bowl, combine the chopped marjoram, egg, coarsely chopped breadcrumbs, chopped parsley, sausage meat, garlic and cooked onion.

4. Mix well to make the stuffing homogeneous, season with salt and ground pepper and set aside in a cool place.

5. Remove the top of the pumpkin with a knife and completely remove the seeds, fill it with stuffing, put the top back on and put a double layer of aluminium foil on the bottom.

6. Place the pumpkin directly on the grill and cook for 1 hour and 15 minutes at a constant heat.

7. Once the pumpkin is cooked, let it rest for 15 to 20 minutes so that it can cool. This way it will be even more juicy.