Veggie Pot Pie Stuffed Pumpkin
It's pot pie season and the best way to serve it is stuffed in a pumpkin. It's not your traditional pot pie which is great for the holiday season. The recipe is vegetarian, but you can add shredded chicken for a protein source.
The recipe is great, the white sauce and the vegetables mix all complement each other. Now it's your turn to give this recipe a try. Enjoy and Happy Holidays!!!
Ingredients:
- kabocha pumpkin
- 1 white onion
- 250 gram brown mushroom
- 3 sticks of celery
- 1 can of corn
- 25 grams butter
- 2 tbsp flour
- 1.5 cups milk
- chives
- olive oil
- emmental cheese
- salt
- pepper
Instructions:
-Microwave the pumpkin till fork tender.
-Cut open the pumpkin head and clean the inside.
-In a pan, sautée the onion, celery and mushrooms.
-To the sautéed veggies add butter, flour and milk.
-Stir the white sauce continuously.
-Add the corn to the white sauce and veggies and let it cook.
-Once done, salt and pepper the béchamel mix.
-Stuff the pumpkin with the creamy vegetables béchamel.
-Shred a generous amount of emmental cheese on the top.
-Bake the stuffed pumpkin for 30 minutes at 180C.
-Top the baked stuffed pumpkin with the chive garnish.
-Enjoy!!!
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