Corn Baked Pumpkin

Corn Baked Pumpkin

1. The Xinjiang green-skinned long squash is super powdery, noodles, sweet, and has a much lower moisture content than ordinary ones.

2. The pumpkin is steamed in small pieces, the skin is not removed, it is very thin.

3. It is cooked quickly, and it will be steamed in less than 5 minutes.

4. Cooked corn kernels for later use.

5. Cut the cheese into thin strips, use regular cheese cubes, and replace it with mozzarella for pizza.

6. Put the pumpkin pieces in the container.

7. Then put the corn kernels.

8. Spread cheese sticks on top.

9. Preheat the oven at 200 degrees for 3 minutes.

10. Place the middle layer on the baking tray and bake at this temperature for 10 minutes.

11. After roasting, the brushing of ordinary cheese is not as strong as mozzarella, but the taste is not bad at all.

12. Pumpkin is very sweet, and cheese is slightly salty, so it's perfectly fine without seasoning. Sprinkle some salt and pepper or bibimbap if you like.