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Baked stuffed Hokkaido pumpkin with melted cheese, a wedge cut out to show the mince filling, the lid leaning beside it

Stuffed Hokkaido Pumpkin with Mince and Cheese (Gluten-Free)

A whole Hokkaido pumpkin, lid cut off, filled with mince browned with onion and chilli flakes, baked until the flesh is spoon-soft, then covered with a thick layer of melted cheese. Served in wedges with toasted gluten-free bread.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European
Ingredients Method Notes

Ingredients
  

Pumpkin
  • 1 Hokkaido pumpkin 1.2 to 1.5 kg / 2½ to 3¼ lb, about 18 cm across
  • 1 tbsp olive oil for the skin
Filling
  • 500 g plain mixed mince 1.1 lb; beef and pork
  • 1 tbsp oil for frying
  • 1 onion finely chopped
  • 1 garlic clove chopped; optional
  • ½ tsp chilli flakes to taste; a single plain spice, not a seasoning mix
  • salt and black pepper
Cheese lid and to serve
  • 150 g grated cheese about 1½ US cups; a good melting cheese such as Gouda
  • 1 pinch chilli flakes to scatter on the cheese
  • 4 slices gluten-free bread toasted, to serve

Method
 

  1. Heat the oven: 200 °C (180 °C fan, 400 °F). Line a baking tray.
  2. Cut the lid: Cut a lid off the top of the pumpkin about 3 cm below the stalk, angling the knife towards the centre so the lid sits back on. Scoop out the seeds and fibres. Rub the outside with the olive oil.
  3. Brown the mince: Heat the oil in a large pan over medium-high heat. Fry the onion for 3 minutes, add the mince and break it up as it cooks. Fry for 8 to 10 minutes until well browned and loose, adding the garlic for the last minute. Season with the chilli flakes, salt and pepper.
  4. Fill and bake: Spoon the mince into the pumpkin, pressing it down lightly, cover it with a thick layer of grated cheese and put the lid back on. Bake on the tray for 50 to 60 minutes.
  5. Lid off: Lift off the lid for the last 10 to 15 minutes and bake uncovered, until the cheese has melted and browned, a knife slides easily through the side and the skin has charred in spots.
  6. Serve: Scatter a few chilli flakes over the cheese, set the lid back on or alongside, and cut into wedges through pumpkin, mince and cheese. Serve with toasted gluten-free bread.

Notes

Coeliac notes
• Mince: plain minced meat is naturally gluten-free (Coeliac UK lists meat among the foods that by their nature contain no gluten). Seasoned mince, burger mixes and other prepared meat are processed products, so read the label.
• Seasoning and stock: Coeliac UK advises checking the labels of stock cubes and seasonings. Chilli flakes on their own are fine; read the label on any ready seasoning mix, and use a stock cube labelled gluten-free if you add stock.
• Bread: serve only gluten-free bread. Coeliac UK suggests toaster bags or a separate toaster for gluten-free bread.
• Plain cheese contains no gluten; on a bag of pre-grated cheese, glance at the ingredients too.
• When a label is unclear, treat it as "not for me".
Storage and swaps
• Cool, put leftovers in the fridge within 2 hours and eat them within 2 days (Food Standards Agency guidance).
• Quicker version: halve a longer squash, fill the halves and bake them open for about 40 minutes, then add the cheese for the last 10. Browned onion under the cheese works well.
• Beef-only, turkey or chicken mince works instead of mixed mince.

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