Creamy Chestnut Pumpkin (Kabocha)

Cut the pumpkin in half and remove the seeds

Spread a little salt and olive oil

Wrap each half in foil

Bake in the oven at 180°C for up to 30 minutes until the meat is half browned

Scoop out the pumpkin flesh with a spoon, leaving about a centimeter in circumference that will be strong enough to contain the creamed pumpkin.

Put the milk in a pot on low heat, add the cornstarch, salt, pepper and garlic.

Stir constantly until the sauce thickens about 2-3 minutes

Mix the pumpkin meat with the sauce

Put the mixture back into the shell of the pumpkin

Sprinkle the yellow cheese and parmesan

Return to the oven for a few minutes until the cheese melts and gets a golden brown color

Remove from the oven and sprinkle with parmesan and green onion

eating!