Lena from Mein leckeres Leben (My Delicious Life) has bought a fresh pumpkin and filled it with ricotta and sheep’s cheese. Simply DELICIOUS!

And this is how it's done.


Pumpkin (for 2 – 4 servings)

  • 1 Hokkaido pumpkin
  • 200 g ricotta
  • 1 egg
  • 2 cloves of garlic, finely chopped
  • 1 stick of spring onion, finely chopped
  • 200 g sheep’s cheese
  • 50 g pine nuts
  • 2-3 sprigs of thyme
  • A handful of parsley, freshly chopped
  • 1 organic lemon, zest
  • 2-3 tsp honey
  • 2-3 tbsp olive oil
  • Salt and pepper from the mill


  1. Preheat the oven to 180 °C.
  2. Wash, quarter and core the pumpkin. Spread the fourpumpkin pieces on a tray, brush with olive oil and season with salt, dried thyme and a little coarse black pepper.
  3. Bake in the oven for about 25 minutes until the pumpkin is tender.
  4. For the stuffing, mix the ricotta with the egg, chopped cloves of garlic, spring onions, chopped parsley, a little lemon zest and 50 g of sheep’s cheese. Season to taste with salt and pepper.
  5. Take the pumpkin out of the oven and spread the ricotta mixture over the four pumpkin pieces. Crumble the remaining sheep’s cheese (150 g) over the ricotta mixture, drizzle with a little honey, sprinkle with thyme and pine nuts and sprinkle a dash of olive oil over each piece.
  6. Bake in the oven for another 10 minutes. Serve hot!



Serve with homemade tomato sauce or sour cream dip.

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