Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe

Name: Baked Mini-pumpkins With Raschera And Bread Stuffing Recipe
Total time: 90 min
Yield: 2
Cuisine: American

Recipe By Honest Cooking

A simple bread and cheese soup served into a baked squash, whose flesh will combine with the filling for a warming melt-in-the mouth fall dish. Adapted from a ruth reichl's recipe.

4.2

12 Rating -

Rate

Non Vegdiet

1hr 30minstotal

30minsPrep

1hr Cook

1hr 30m.total

30m.Prep

1hr Cook

Baked Mini-Pumpkins With Raschera And Bread Stuffing

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ingredients serves

serves2

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Ingredients for Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe

2 Little pumpkins
8 Slices of crusty country bread
8 Thin slices of raschera dop cheese
As required Freshly grated nutmeg
As required Sage powder
As required Fresh ground sea salt
1.50 cup Milk

Nutrition
value

205

calories per serving

13 g Fat7 g Protein16 g Carbs< 1 g FiberOther

Current Totals

Fat
13g
Protein
7g
Carbs
16g
Fiber
0g

MacroNutrients

Carbs
16g
Protein
7g
Fiber
0g

Fats

Fat
13g

Vitamins & Minerals

Calcium
231mg
Iron
< 1mg
Vitamin A
16mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
16mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
19mg
Manganese
< 1mg
Phosphorus
166mg
Selenium
3mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Honest Cooking