Baked Mini Pumpkins with Raschera and Bread Stuffing

Baked Mini-Pumpkins with Raschera and Bread Stuffing

Baked Mini-Pumpkins with Raschera and Bread Stuffing

By Honest Cooking
1 hour 30 minutes

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Details
  • Servings:   2
  • Calories:   753
  • Protein:   34g
  •  
  • Fiber:   14g
  • Sugar:   18g
  • Carb Total:   70g
  •  
  • Trans Fat:   1g
  • Saturated:   18g
  • Fat Total:   35g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   bread
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Cuisine
  • american
Comments
Ingredients
  • 2 little pumpkins (like kuri squash or similar)
  • 8 slices of crusty country bread
  • 8 thin slices of raschera dop cheese
  • Freshly grated nutmeg
  • Sage powder
  • Fresh ground sea salt
  • 1½ cups milk
  • 1½ cup vegetable broth
Instructions

Baked Mini-Pumpkins with Raschera and Bread Stuffing serves 2 original recipe by Honest Cooking.

View original preparation instructions

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