Stuffed peppers and squash with orecchiette 

The stuffed peppers are a tasty idea to serve a first course that you will surely surprise your little ones with a fun and scenic dish. The stuffed peppers are carved much more easily than pumpkins and the result is so greedy that it will make us exercise and forget all fear. They are filled with rice, pumpkin, and super stringy cheese or what your imagination suggests and can be prepared in advance and heated, in short time, they are ideal for organizing a dinner without being afraid of having too little time. I find it a really nice idea to bring to the table and I believe that these stuffed peppers will become part of my menu this year. 

An excellent first course, orecchiette with pumpkin cream, speck and robiola are very easy and quick to prepare. A tasty and delicate first course. Ready to prepare them together?

Preparation

300 gr of orecchiette

400 gr of diced pumpkin 

100 g of speck 

50 g of fresh robiola cheese 

Onion

Parmesan cheese to taste

Parsley salt and pepper

extra virgin olive oil 

Procedure

Stew the pumpkin with the onion. Cook until creamy. Season with

salt and pepper and blend In a pan with a little oil brown the speck

made into strips. Add the pumpkin cream and robiola. Stir by adding two tablespoons of Parmesan cheese. Cook the pasta. Drain al dente and sauté in a pan with the sauce.