This recipe is an adaptation of this Baked pumpkin with porcini mushrooms recipe. I saw brown sugar pumpkins in the shop and I thought about this recipe I made a while back.
Simple and tasteful this recipe goes great as a side dish or a main dish. We ate it with meat cooked on the grill and it was great. The combination is so versatile.
- 1 brown sugar pumpkin
- 5 cloves garlic, peeled and cut in small pieces
- Olive oil
- 1 red onion peeled and chopped
- Red chili pepper
- 100 ml sour cream
- 1 tablespoon turmeric
- 1/2 teaspoon ground cinnamon
- 100 g coral mushrooms
- 200 g porcini mushrooms
Preheat the oven at 450º F. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side.
Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped onion and chopped garlic, Cook gently for 10 minutes until onion is soft. Add the mushrooms, cinnamon, turmeric, salt and pepper. Before is done add the sour cream.
Put the pumpkin on a baking tray. Add inside the mushroom mix. Put in the oven for 1 hour and 20 min. Take the lid off and leave it for another 20 min. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.