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This acorn squash from Austrian grower Michi Bauer brings wonderful variety to your kitchen. Fresh from the farm, this 1 piece features a characteristic dark green ribbed skin and tender flesh with a mild, sweet, and nutty flavor reminiscent of chestnuts. Thanks to its hollowed halves, it is ideal for stuffing with delicious fillings and baking in the oven.
Country of origin
Description
The festival is known by many names; among others as chameleon, carnival, microwave pumpkin or Gorgonzola pumpkin.
Use and taste
The chameleon pumpkin is almost always used for autumn decoration. Its colourful variety brightens up any kitchen table.
The chameleon pumpkin has a hearty pumpkin aroma without the sweetness that many pumpkin varieties have. The taste of potatoes and the spicy note of leek go very well with the pumpkin. The taste experience is rounded off by a very spicy mountain cheese. It is also very suitable for filling.#
Recipe
- First wash the pumpkin, cut it in half and remove the seeds.
- Brush the pumpkin halves with a little oil and place them on a baking tray lined with baking paper.
- Salt and pepper the pumpkin flesh, and you can also sprinkle it with spices such as rosemary or thyme as you like.
- Cook the Gorgonzola pumpkin in the oven at 180 degrees for about 30 minutes.
In the meantime, you can prepare the filling. The following ingredients are suitable for this:
- Ricotta
- Gorgonzola
- Camembert
- Salmon
- Ham cubes
Take the pumpkin out of the oven after half an hour and fill it with the ingredients of your choice. Then put it back in the oven for 10 minutes so that the cheese melts. You should serve it warm, the cooked pulp can be easily spooned out of the shell with a spoon.
It looks even more decorative if you only cut off the lid of the Gorgonzola pumpkin, remove the seeds and cook it whole in the oven.
Alternatively, you can also peel the pumpkin, cut it into small pieces and marinate it as oven pumpkin on a baking tray. The Gorgonzola pumpkin also tastes great in combination with pasta or as pumpkin casserole.
CULTIVATION
Rust is located in the Tullnerfeld, just a few kilometres from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.
This is also the case on the farm of Michael Bauer.
The wind blows over the leaves of the cabbage vegetables, a speciality of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colours, courgettes in green and yellow, various turnips, leeks and runner beans..... and all imaginable types of cabbage vegetables.
The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.
A natural cycle is created and forms the basis for near-natural agriculture.
We live with and from nature, every day.
Storage recommendation
Pumpkins should not be stored too cool, as this increases the risk of rapid spoilage. If storage at an ideal 12–16° C is not possible, it is better to store them warmer than colder.