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Cully and Sully Risotto stuffed Squash with Coolea Cheese

INGREDIENTS

  • 1 500-650g pumpkin/squash
  • 1 tub of Cully and Sully Risotto of your choice
  • Olive oil
  • Salt and Pepper
  • A generous grating of a hard cheese – we recommend Coolea
Cully and Sully Risotto stuffed Squash with Coolea Cheese

METHOD

Preheat the oven to 160 degrees C.

Prepare the pumpkin by slicing off each end (this will allow the pumpkin halves to lie flat) and then splitting the pumpkin down the middle.

Remove the loose flesh and seeds and discard.

Lie the pumpkin halves on a baking tray and drizzle with olive oil and season with salt and pepper

Fill the cavity of the pumpkin with Cully and Sully risotto and place in the oven for 1 hour.

After 1 hour remove the tray from the oven cover the pumpkins in a generous grating of cheese.

Return to the oven for a further 10 – 15 minutes until the cheese is completely melted and just starting to turn golden.

Serve with a leafy green salad.