Pumpkin stuffed with Montbéliard IGP sausage, Mont d’Or AOP and coral lentils
Difficulty level: easy
Servings 4 people
Ingredients
- 2 small pumpkins (approximately 500 g each)
- 100 g Montbéliard sausage cooked
- 100 g of Mont d’Or
- 100 g lentils coral
- 20 cl vegetable broth
- 1 onion
- 1 c. tbsp olive oil
- 1 g salt END
- 2 g pepper ground black
- 1 pinch nutmeg ground
Instructions
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Preheat the oven to 180°C.
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Wash the pumpkins and cut a cap off the top. Hollow out the pumpkins, retaining the flesh.
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Finely chop the onion and fry in olive oil until translucent. Add the diced pumpkin flesh and cook for 5 minutes.
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Cook the coral lentils in the vegetable stock until tender, then drain.
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Mix the sautéed vegetables and lentils with the cooked Montbéliard Sausage, cut into cubes. Season with salt, pepper and nutmeg.
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Stuff the pumpkins with this mixture. Place pieces of Mont d’Or on top. Put the caps back on the pumpkins.
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Bake for 35 minutes until the cheese is melted and lightly browned.
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Let stand 5 minutes before serving.
Trick
Choose pumpkins of similar size for even cooking.
Add a spoonful of cream or milk on top before baking for a smoother texture.
© Image & Associés for Montbéliard IGP sausage
