Pumpkin stuffed with codfish and spinach
Ingredients
Olive oil to taste
1 butternut squash
Salt and black pepper to taste
Thyme to taste
1 small onion
200 g spinach
2 tablespoons Parmesan cheese
Preparation
It’s easy to make a Pumpkin stuffed with Riberalves Codfish. Shall we give it a go?
Thaw the codfish steaks, rinse them under cold running water, dry them well, and arrange them on a baking sheet with olive oil. Bake them in a preheated oven, together with the pumpkin, at 200 °C for approximately 15 minutes. When the time is up, remove the codfish but leave the pumpkin in the oven for another 30 minutes or so. Let the codfish steaks cool down before removing the skin and bones and flaking them.
Cut the pumpkin in half, remove the seeds and fibrous strands, season with salt and thyme sprigs, drizzle with a little olive oil, and bake in a preheated oven at 200 °C, along with the codfish steaks, for about 45 minutes. Remove from the oven, discard the thyme sprigs, use a tablespoon to scoop out the flesh (without scraping the peel completely clean), and roughly mash.
Soften the chopped onion in olive oil, add the spinach, season with salt and black pepper, and leave the spinach to wilt. Then add the flaked fish and the mashed roasted pumpkin and stir it all together.
Fill the roasted pumpkin halves with the mixture, sprinkle with the grated Parmesan cheese, and place in the oven to brown.