This Argentinian winter vegetable dish is made by stuffing small pumpkins with corn, tomato, and cheese, then baking them. Serving the filling in the pumpkin shell makes for an attractive and practical presentation.
Cut the tops off the pumpkins and scoop out the insides with a spoon. Reserve the flesh.
Heat the olive oil in a pan and sauté the onion. Add the tomato and corn and cook for 5 more minutes. Season with cumin, salt, and black pepper.
Fill the hollowed pumpkins with the mixture and sprinkle the grated Kashar cheese on top.
Arrange the pumpkins on a baking sheet and bake in an oven preheated to 190°C / 375°F for 40 minutes, until the shells are tender and the cheese has melted.
When hollowing out the pumpkins, take care not to pierce the shells; otherwise, the filling may leak and the bottoms may become soggy. Allergen: contains dairy (Kashar cheese).
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