From: Chef Halavan By: Naama Ran

Prep time: 40 min

Serves: 6

Ingredients:
6 chestnut pumpkins (or chestnut squash)
For the cheese filling:
1 container (200 ml) of yogurt or sour cream
150 grams of Tnuva’s crumbled sheep’s feta
100 grams of cheese flakes
½ cup of green onion, finely chopped
A pinch of nutmeg
A pinch of white pepper
For the doughy coating:
75 grams of cold Tnuva Butter, cut into cubes
3 tablespoons of ground almonds
3 tablespoons of tapioca flour or potato flour
1 teaspoon of thyme leaves
1 tablespoon of black sesame seeds
Salt and pepper

Instructions:
1. Preheat the oven to 200 degrees and coat the baking paper. Cut the heads off the chestnut pumpkins with a sharp knife and then cut a 1/2 cm from their base so they can stand steady, and then scoop the seeds out and bake for about 30 minutes until the pumpkin softens.
2. Mix the ingredients of the coating using your fingers into a crumbly mixture and store in a refrigerator.
3. Mix the filling ingredients and fill the pumpkins. Sprinkle them with the crumbs mixture and bake for 25 minutes until the mixture is golden. Serve hot.