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Baked pumpkin with cheese

Baked pumpkin with cheese

  • 1 round pumpkin
  • 300 grams of cheese "Mozzarella" TM Shchedryk
  • 200 grams of cheese "Rivne. Agro-processing "long aging
  • 0.5 liters of milk TM Shchedryk
  • 2 cups of 10% cream TM Shchedryk
  • 50 g TM Shchedryk butter (salted possible)
  • salt, pepper and nutmeg to taste.


Cut off the top of the pumpkin with a spoon and clean it from the inside of the grains and all the excess. Now we have like a deep bowl, which will put prepared foods. Sprinkle coarsely grated mozzarella there, pour the milk mixed with cream, then finely grated long ripening cheese. It should remain the top about 1/4 of the volume, otherwise all the "run away" from the pumpkin during cooking. Season with salt and pepper, add the nutmeg and toss a piece of butter. Place on a baking sheet in the oven, preheated to 180 °C for an hour. If the weight of the pumpkin more than 3 kg, cook it a little longer. It's okay if outside our impromptu bowler toasted, main thing is that inside the pumpkin is soft and creamy. Pulp draw with the sauce, lay the table for the soup plates.

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