Steamed Pumpkin with Cheese: A Delightful Main Dish
Delicious Steamed Pumpkin with Cheese, Perfect for Entertaining Guests
Introducing our visually stunning and incredibly tasty Steamed Pumpkin with Cheese. Loaded with gooey cheese and fresh ingredients, this dish is surprisingly easy to make. It’s an absolute showstopper for any dinner party!
Main Ingredients
- 1 whole small pumpkin (kabocha squash)
- 1/2 mushroom (e.g., shiitake, cremini, or a mix)
- 8-10 cocktail shrimp, peeled and deveined
- 1/2 small onion, diced
- 1/2 cup shredded mozzarella cheese
- 1 slice of processed cheese (optional, for extra creaminess)
- 2 Tbsp tomato sauce
Cooking Instructions
Step 1
First, let’s prepare the pumpkin. Wash it thoroughly under running water, using baking soda or a mild vinegar solution to ensure it’s clean, as we’ll be eating the skin.
Step 2
We need to pre-cook the pumpkin slightly. The skin can be tough, making it difficult to cut and increasing cooking time if not pre-cooked. Steaming or microwaving is recommended. For the microwave method, place the pumpkin in a microwave-safe dish with just enough water to cover the bottom, cover with plastic wrap, and microwave for 3 minutes. You can also steam it on the stovetop.
Step 3
While the pumpkin is pre-cooking, let’s prepare the filling ingredients. Feel free to use any mushrooms you have on hand; I’m using a mix of fresh shiitake and dried rehydrated shiitake. Diced onion adds a nice crispness. If using cocktail shrimp, simply soak them in water for a few minutes to thaw. For an even richer flavor, consider adding ingredients like bacon, sausage, ham, or colorful bell peppers.
Step 4
By now, your small pumpkin should be tender. If you’re using a larger pumpkin, steaming on the stovetop might be more practical. Cut off the top ‘lid’ of the pumpkin and scoop out the seeds and stringy bits with a spoon. Since it’s pre-cooked, this should be very easy.
Step 5
Now, fill the hollowed-out pumpkin cavity with your prepared ingredients. Since it’s a mini pumpkin, don’t overstuff it, but pack the ingredients in snugly. A well-filled pumpkin looks beautiful and tastes more satisfying when served.
Step 6
Drizzle about 2 tablespoons of tomato sauce over the filling. This adds a nice base flavor. If you don’t have tomato sauce, ketchup can be a good substitute, or you can simply season with salt and pepper for a lighter taste.
Step 7
Next, generously top with shredded mozzarella cheese. I’m a big cheese lover, so I added a slice of processed cheese as well for extra creaminess. A sprinkle of dried parsley on top adds a lovely finish and visual appeal.
Step 8
Place the filled pumpkin into an oven-safe dish and bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the cheese is bubbly and golden. (If you don’t have an oven), you can steam the pumpkin and filling ingredients until cooked, then finish in the microwave for about 5 minutes for a similar result.
Step 9
After about 15 minutes, your cheese-filled pumpkin will emerge from the oven, gloriously bubbling with melted cheese. To serve elegantly, carefully score the pumpkin skin into 6-8 wedges with a knife. This makes it easier to cut and creates a beautiful presentation.
