Stuffed Baked Pumpkin with Honey and Walnuts
Slices of butternut squash hollowed out and filled with a mixture of ground walnuts, honey, cinnamon and Baileys, then baked and served with vanilla ice cream or whipped cream.
Ingredients
| — | butternut (violin) squash | |
| — | ground walnuts | |
| — | cinnamon | |
| — | honey | |
| 1 tbsp | 15 ml | Baileys liqueur |
Instructions
We wash the pumpkin and cut it into several rounds, about 4 cm thick. We hollow out the seeds, and where there are none we hollow out from the core of the pumpkin, so there is room for the filling. From the hollowed-out pumpkin (the core), the ground walnuts, honey, cinnamon and Baileys for aroma, we prepare the filling. Into each piece we put some of the well-mixed filling and bake in a moderate oven. At your choice, when serving you may add a scoop of vanilla ice cream or whipped cream.