Roasted Cheesy Tuna Stuffed Hokkaido Squash

This is a really lovely recipe that showcases the incredible Hokkaido pumpkin, also known as Red Kuri Squash or Japanese Pumpkin. Its scientific name is Cucurbita Maxima, and it’s a teardrop-shaped winter squash with a gorgeous reddish-orange exterior and dense, yellowish flesh. Despite its name, this beauty isn’t actually from the Hokkaido region of Japan, it hails from Central or South America but it’s absolutely adored in Japan and thats where it got its name and for good reason!

These pumpkins range from small to medium in size, and their standout feature is that firm, slightly sweet flesh that holds up beautifully to various cooking methods. The skin is thin enough that you can eat it once roasted, which makes this recipe even more delightful. After roasting these gorgeous gourds to tender perfection, there’s nothing quite like stuffing them with a heavenly mixture of feta cheese, mozzarella, leeks, and tuna. This is honestly such a delicious way to have some roasted pumpkin, the result is absolutely phenomenal, and I can only recommend this recipe wholeheartedly!

The beauty of this dish lies in how the sweet, nutty flavor of the roasted Hokkaido pumpkin pairs so wonderfully with the creamy, salty filling. It’s comfort food that feels both rustic and elegant, perfect for a cozy dinner or when you want to impress guests with something unexpectedly delicious. Lets check the recipe.

Roasted Cheesy Tuna Stuffed Hokkaido Squash

Servings: 4
Time: 50mins
Difficulty: Normal
Rating: ★★★★
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Nothing like tender pumpking stuffed with a creamy filling, absolutely delicious.

Ingredients

Hokkaido Pumpkin – 2 (small)
Leek – 1 (White Stalk Only)
Tuna – 1 Can
Onion – 1 Small
Garlic – 1 Clove
Feta Cheese – 80g
Mozzarella Cheese – For Sprinkling
Olive Oil – A Few Drops
Pepper – A Pinch
Salt – A Pinch

Directions

Start by washing the pumpkins, then cut them lengthwise and remove the seeds from the inside. Place them on a baking tray facing upwards, season with a drizzle of olive oil, salt, and pepper.
Bake in a preheated oven at 350°F for about 25 minutes (since Hokkaido pumpkins need about 30 minutes, but you will return them to the oven after stuffing).
While the pumpkins are baking, finely chop the onion and garlic and finely chop the white part of a leek, add to a frying pan, season with a drizzle of olive oil and a pinch of salt, and leave to cook.
When the frying pan is dry, add about 100ml of water to finish cooking the leek.
When the water has almost completely evaporated, add the feta cheese and tuna, mix and allow the feta cheese to melt, taste and adjust the salt and pepper.

Remove the pumpkins from the oven and fill with the leek and tuna mixture, cover generously with grated mozzarella cheese and return to the oven for about 5 to 10 minutes until the cheese is well browned and the pumpkin is tender. Bon appétit!

Notes: Look for small to medium Hokkaido pumpkins that feel heavy for their size – this indicates good flesh density. The skin should be deep orange-red without soft spots.

You can also make this on an air fryer.

You can roast the pumpkins and prepare the filling separately up to a day ahead. Just assemble and do the final bake when ready to serve.

Use good quality tuna in olive oil for the best flavor. Drain it well but save a tablespoon of the oil to add extra richness to your filling.

Make sure to clean your leeks thoroughly, they can be quite sandy between the layers. Slice them into half-moons for the best texture.

Your pumpkins are perfectly done when you can easily pierce the flesh with a fork, but they should still hold their shape and not be mushy.

If you can’t find good feta, goat cheese works beautifully as a substitute. For the mozzarella, freshly grated melts much better than pre-shredded.

This recipe for Roasted Cheesy Tuna Stuffed Hokkaido Squash was originally created on BakeAfter.com. Esta receita de Abóbora de Hokkaido Recheada foi publicada em português no Iguaria.com.