WHEN YOU ARE LOOKING FOR A RECIPE THAT’S HEARTY AND SUITABLE FOR ALL OCCASIONS, YOU CAN’T GO PAST STUFFED ROASTED PUMPKIN.
“Stuffed roasted pumpkin is a beautiful and hearty meal; perfect as a dish for a special occasion or as a Christmas side dish to complement a big spread,” said Chef Matt Conquest.
“It makes for an impressive centrepiece and is packed with savoury flavours and textures. This vegan dish is a delicious and wholesome meal. It is also hearty, festive, and can be easily switched up to suit your taste by using different grains, nuts, or vegetables!”
Vegan-style Whole Roasted Pumpkin
Serves 5-6
Ingredients
1 medium-sized pumpkin (or use 2 small sugar pie pumpkins for different fillings)
2 tbsp olive oil
Salt and pepper, to taste
For the Filling:
1 cup quinoa or white and wild rice, cooked
1 can chickpeas, drained and rinsed
1/2 cup dried cranberries or raisins
1/2 cup walnuts, pecans, pumpkin seeds or pistachios, roughly chopped
1 small red onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp cinnamon
1 tsp smoked paprika
2 tbsp fresh parsley, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper, to taste
Method
- Preheat the oven to 190 degrees Celsius.
- Cut the top off the pumpkin and scoop out the seeds and stringy bits. Save the pumpkin seeds for roasting if you like.
- Rub the inside of the pumpkin with olive oil, season with salt and pepper, and place it on a baking sheet.
- Roast the pumpkin, depending on size, for about 30–40 minutes, or until it’s just tender and holds its shape. The cooking time may vary depending on the size of your pumpkin.
- While the pumpkin is roasting, heat olive oil in a large pan over medium heat. Add the diced onion and sauté for about 3 minutes until softened.
- Add the garlic and sauté for another minute.
- Stir in the chickpeas, cumin, smoked paprika, cinnamon, and salt and pepper. Cook for 2–3 minutes.
- Remove from heat and stir in the cooked quinoa (or rice), dried cranberries, chopped walnuts, nutritional yeast, lemon juice, and parsley. Taste and adjust seasoning as needed.
- When the pumpkin is roasted and tender, carefully remove it from the oven.
- Spoon the prepared filling into the pumpkin cavity, pressing it down gently to pack it.
- Return the stuffed pumpkin to the oven and bake for another 15–20 minutes to heat the filling through. Once done, remove from the oven and let it cool slightly before slicing into wedges.
- Garnish with extra parsley and serve as a main course or side dish.
