Mexican Stuffed Pumpkin

Use either a decent sized Butternut Pumpkin or several small individual pumpkins such as sweet mischief or golden nugget.

Cut a reasonable sized lid - if using a butternut do this lengthways - and scoop all the seeds out and discard.

The stuffing....
In a large frypan heat 1 tablespoon of oil and then saute
1 finely diced onion
1 finely diced red capsicum
1 finely diced green capsicum

over a medium heat until the onion has softened, then add to the pan
2 crushed cloves of garlic
1 red chilli finely copped (or 1 tablespoon chilli paste)
1 tablespoon of Tomato Paste

and cook for another minute or two, then add to the pan

½ cup of white wine
1 cup of cream
150g of cheese of choice
rind from 1/2 orange finely grated
Juice of 1 orange
Salt and good grind of Black pepper

Stirring well allow mixture to simmer in the pan for a few minutes before tipping or spooning mixture into prepared pumpkin case. Replace the pumpkin lid. Bake at 180ºc oven for about 1 hour or until the pumpkin feels slightly soft when pressed.

Ideal as a main course, or as a vegetable accompaniment.
Other vegetables such as mushrooms, herbs to replace chilli, zucchini or even some left over rice can also be added/substituted.

Note: What we know as Butternut Pumpkin is sometimes referred to as Butternut Squash or just Squash in some parts of the world.