Stuffed pumpkin with vegetables
1 pumpkin (approximately 18 cm diameter)
1 cup of grilled and peeled chestnuts
10-12 dried dates
Olive and sunflower oil
1 pinch of nutmeg
1 teaspoon dried savory and parsley
½ teaspoon ground mustard seeds
Salt and pepper
Wash, peel and cut the vegetables into cubes. Finely chop the onion and leek. Cut the top of the pumpkin and dig inside with a spoon.
Sauté the leek and onion in a little olive oil until transparent. Then add the other vegetables and pour in half a cup of boiling water. Season with all the spices. Stew about 10 minutes, lidded. At the last moment, stir in the chestnuts and chopped dates.
Place the pumpkin in the middle of a deep baking dish, leaving enough space on the side for what remains of the vegetables and the pumpkin hat. Fill the gourd to the top with vegetables, pouring in a bit of the cooking sauce and some more oil. Brush the pumpkin hat with a little oil and place it next to the stuffed pumpkin. Tuck the rest of the vegetables between them. Pour over some boiling water (if necessary) and drizzle with some more oil.
Seal the dish with aluminum foil and bake in the oven at 210°C for 90-100 minutes. Then remove the film and continue cooking for 20-30 minutes. Serve hot.