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Le Chaudron recipe
Citrouille farcie du monstre
Monster stuffed pumpkin
⏱ 90 minServes 6Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1pumpkin, 2 kg (4.4 lb)
300 g (11 oz)ground meat
150 g (5 oz)rice
2onions
100 g (3½ oz)grated cheese
2 tbspolive oil
1 tsppaprika
- 1 pumpkin, 2 kg (4.4 lb)
- 300 g (11 oz) ground meat
- 150 g (5 oz) rice
- 2 onions
- 100 g (3½ oz) grated cheese
- 2 tbsp olive oil
- 1 tsp paprika
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan, then cut a lid off the top of the pumpkin and scoop out the seeds and strings with a spoon.
- Carve two eyes and a grimacing mouth into the side with a knife for a monster face, taking care not to cut all the way through.
- Cook the rice in boiling salted water until tender, then brown the onions and ground meat in the skillet with the paprika.
- Mix the drained rice into the meat, adjust the seasoning, then fill the pumpkin generously with the stuffing and sprinkle with cheese.
- Brush the outside of the pumpkin with olive oil, put the lid back on, set it on the baking sheet and bake for 1 hour until the flesh is tender.
- Check the flesh with the tip of a knife, then serve the whole monster pumpkin in the middle of the table, spooning out the stuffing and soft flesh.
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