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Stuffed Butternut Pumpkin

by Madsy (follow)
Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Gluten Free (672)      Pumpkin (119)      Dinner Party (8)     
This is certainly one way to wow your friends at a dinner party. It's delicious, it's healthy and the presentation is pretty impressive: a pumpkin-vegetable mixture served in a pumpkin shell.

Stuffed and roasted butternut pumpkin, healthy vegetarian dinner

Go wild with the fillings. If you want to make it meaty, add some mince or canned tuna. If you want some carbs, add noodles, rice, couscous or quinoa flakes (though note that there are already 22g of carbohydrate per 1 cup of butternut pumpkin). Other combinations could include sundried tomatoes, feta, blue cheese, walnuts or anything else you might have lying in the pantry.

I've written below that it makes 4 servings, however, you may find it serves more than that. We ate a quarter each the first night, then found we could only eat an 1/8 each the second night as it is very filling. This just meant we had leftovers for lunch!

Preparation Time: 20 minutes
Cooking Time: 80 minutes
Makes: 4 servings

1 butternut pumpkin
1 red capsicum
1 zucchini
1 large red onion
1 shallot
100g goats cheese
2 garlic cloves
1 tsp turmeric
1 tsp cumin
Handful fresh rosemary
Handful fresh parsley
2 tsp dried thyme
1 tbsp olive oil

Preheat oven to 180C. Line a baking tray with baking paper.
Cut the butternut pumpkin in half (or simply buy two halves, as I did). Using a spoon, scoop out the seeds. Keep a small handful of the seeds for later.

Onion, capsicum, zucchini, goats cheese, shallot stuffed pumpkin

Put the pumpkin halves on the tray and place in the oven for an hour or until cooked through, though not mushy (you may need slightly less or more time, depending on the effectiveness of your oven).

Stuffed and roasted butternut pumpkin, healthy vegetarian dinner

Meanwhile, finely chop the garlic, slice the onion, cut the capsicum into thin strips and julienne, or finely slice, the zucchini.

Red onion, zucchini, red capsicum, pumpkin stuffing

Warm the oil in a pan over high heat, then add the garlic and onion for a few minutes. When the onion starts to soften, add the capsicum until also soft. Add the zucchini for the final few minutes of cooking.
Place the cooked vegetables in a large bowl.

Onion, capsicum, zucchini, goats cheese, shallot stuffed pumpkin

Roughly chop the shallots and goats cheese, leaving a tiny bit aside for serving. Chop the herbs and add to the bowl along with the shallots, cheese, spices and pumpkin seeds, which you may need to rinse first to clean them of pumpkin strings. Stir well.
At this point, if you are preparing everything in advance, you can leave the bowl in the fridge, as well as the pumpkin once it's cooked.
Scoop out some of the pumpkin flesh, leaving enough around the sides so the skin doesn't break.

Scooped out butternut squash, vegetarian, gluten free stuffed butternut pumpkin

Add the pumpkin to the stuffing mixture. Combine well.
Spoon the stuffing into the pumpkin shells and flatten the tops. Place back into the oven (still at 180C) for 15 minutes or until starting to brown.

Stuffed and roasted butternut pumpkin, healthy vegetarian dinner

Scatter the remaining cheese and shallots over the pumpkin halves and serve.

Onion, capsicum, zucchini, goats cheese, shallot stuffed pumpkin

#Dinner Party
#Gluten Free
I like this Recipe - 18
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ID: 3096
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Glad you enjoyed it, Clare!
Made it. Ate it. LOVED IT! Thanks Maddy
Oh yum, hope you enjoy!
This looks divine! I just got some pumpkins from the farmer's market this morning and can't wait to make this.
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