Halloween oven pumpkin

Name: halloween oven pumpkin
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 2 pumpkins; 2 solid potatoes; 5 el sunflower oil; 2 toes garlic finely chopped; 1 Scale mushroom blend 200 g; 2 turkey fillets in strips; 1 tin can corn granules (pack 3 cans a 198 g), drained; 1 bag ground old cheese 175 g; 1 cup creme fraiche 125 ml; 1 vegetable stock crumbled

A tasty recipe. The main course contains the following ingredients: poultry, pumpkins, solid potatoes, sunflower oil, garlic (finely chopped), mushroom blend (200 g), turkey fillets (in strips), corn granules ((pack of 3 cans a 198 g), drained), ground old cheese (175 g), crème fraîche (125 ml) and vegetable stock tablet (crumbled).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 200 ° C. Cut the caps from the top of the pumpkins. With a spoon, hollow out the pumpkins to 1 cm from the edge. Place them on a griddle covered with parchment paper. Cut the flesh into cubes of 1 x 1 cm and set aside.
Peel the potatoes and cut into cubes of 1 x 1 cm. Heat 3 tbsp oil in a wok. Fry the garlic for 1 minute and add the pumpkin and potato cubes. Add salt and pepper and cook for 8 minutes on medium heat. Change regularly. Meanwhile, cut the mushrooms into pieces. Heat 2 tbsp oil in a frying pan and fry the turkey strips for 2 min on a high heat. Add the mushrooms, pepper and salt and cook for 2 minutes.
Spoon the turkey mixture with the corn gently through the vegetable mixture. Mix half of the cheese with the crème fraîche and the vegetable stock tablet and gently scoop through the filling. Divide the filling over the pumpkins and sprinkle with the rest of the cheese. Bake for about 1 hour in the oven and serve.