These crisp days and cold nights call for hearty, warming food and what could be better than the stuffed, whole pumpkin I have roasting in the oven. It is smelling delicious so I thought I would send it out to you too.
After a very successful trip to my favourite local vege shop I came home with a cache of eggplants, apples, pears, yummy bread – and pumpkins ! – and felt inspired to bake something wholesome and tasty tonight. It’s so simple and it tastes good so why not give it a go.
Stuffed Baked Pumpkin
1 whole Jap pumpkin – I think mine weighs about 2 kilos – cut the top off and scoop out the seeds and membrane
I red onion diced
2 cloves garlic
2 slices of wholemeal bread pulsed in the blender to make crumbs
2 med zuchini finely chopped
chives, basil, parsley and a few sage leaves
You can add lots of things here – pine nuts, feta, parmesan, brown rice, egg. I’m giving this vegan version a try for my gorgeous daughter Zoe.
Fry the onion, garlic and zuchini till soft, add breadcrumbs and sage leaves and continue to cook for a couple of minutes. Remove from heat and add remaining herbs. Stuff the pumpkin with this mixture, replace the lid on your pumpkin, rub with olive oil and bake at 180 degrees until soft ( usually about 90 mins ) and a skewer slides easily through thickest part of pumpkin.
Slice and serve with some greens, a salad or maybe a yoghurt dressing.
Easy as pie !