Stuffed Hokkaido Squash

For the stuffed Hokkaido pumpkin, cut off the top and bottom of the pumpkin and cut in half. Then remove the seeds with a spoon.

Cut the pumpkin into strips about 5 cm wide. For the mince, soak bread rolls in water and squeeze out.

Put minced meat in a bowl and mix everything with buns, egg, salt, paprika powder, marjoram, pepper and crushed garlic.

Apply this mixture on pumpkin in a dome shape. Brush baking pan with butter and bake the stuffed Hokkaido pumpkin at 190 degrees for about 45 minutes.

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