Baked Mini Pumpkins recipe

INGREDIENTS:

• 4 mini pumpkins

• Olive oil

• 1 ⅔ oz butter

• 1 onion, cut into strips

• 1 clove garlic, minced

• 10 ½ oz shredded dried meat

• Salt

• ½ bunch chopped parsley

• 10 ½ oz requeijão (Brazilian cream cheese spread)

• 1 ⅔ oz grated cheese curds

LET'S GET COOKING...

• Sauté onion, garlic and dried meat in butter. Correct the salt if necessary and add the chopped parsley. Reserve.

• Precook pumpkins for 15 minutes in an oven at 356 degrees.

• Cut the top of the pumpkins with a knife, remove the seeds and brush with olive oil.

• Fill the mini pumpkins with a requeijão layer on the bottom, then a dry meat layer and finish with a little more requeijão and grated cheese curds.

• Cover the pumpkins with their tops and bake at 356 degrees for 20 minutes or until they are cooked but not too soft.

bon appetit