Creamy Mushroom Pumpkin Boats
The first pumpkin recipe of the season: squash roasted until sweet and tender, its flesh blended into a creamy mushroom filling with mozzarella and cooking cream, then spooned back into the shells and broiled under a blanket of cheese. As impressive as it is easy.
How to Prepare
Halve the pumpkin, scoop out the seeds, drizzle with olive oil and roast at 200°C for about 40 minutes until tender.
Let it cool slightly, then scoop out most of the flesh, leaving sturdy boats.
Sauté the mushrooms in the butter, then stir in the mozzarella, cooking cream, the scooped pumpkin flesh and a pinch of salt; loosen with a little water if too thick.
Fill the pumpkin boats with the creamy mixture and top with more mozzarella.
Broil until the cheese is golden and bubbling.
Serve warm.
Roast the pumpkin until a knife slides in easily — fully tender flesh blends into a silkier, sweeter filling.