Twice-baked pumpkin

Twice-baked pumpkin recipe

4 ratings

Packed with fresh herbs and creamy goat's cheese, this delicious pumpkin recipe is simple-to-follow and makes the most of this seasonal vegetable. A delicious autumnal dish that's ideal as a midweek meal - what's more it's also a great Halloween party idea! See method

  • Serves 4
  • 15 mins to prepare and 60 mins to cook
  • 324 calories / serving
  • Healthy

Ingredients

  • 2kg (4Ib) pumpkin
  • 2 tbsp olive oil
  • 125g (4oz) bulgur wheat, rinsed
  • 300ml hot vegetable stock
  • 1 onion, roughly chopped
  • 3 garlic cloves, finely chopped
  • small bunch flat-leaf parsley, roughly chopped
  • small handful chives, roughly chopped
  • 1 x 100g pack firm goat’s cheese, cut into 1cm (1/2in) pieces

Each serving contains

  • Energy

    1360kj
    324kcal
    16%
  • Fat

    15g 21%
  • Saturates

    6g 30%
  • Sugars

    10g 11%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 37.5g Protein 13g Fibre 3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Slice the top quarter off the pumpkin and scoop out the seeds and discard. Put the pumpkin on a baking tray and brush the inside with 1 tbsp olive oil. Bake in the oven for 30 minutes.
  2. Meanwhile, put the bulgur wheat in a heatproof bowl and cover with the hot vegetable stock. Cover and set aside for 20 minutes; drain well. Heat the remaining 1 tbsp olive oil in a small frying pan over a medium-high heat. Add the onion and fry for 1 minute before adding the garlic. Cook for 2-3 minutes, until softened.
  3. Stir the onion mixture, parsley and most of the chives and goat's cheese into the bulgur wheat; season well.
  4. Remove the pumpkin from the oven. Reduce the oven to gas 4, 180°C, fan 160°C. Spoon the mixture into the pumpkin and top with the remaining cheese. Return to the oven for a further 30 minutes, or until golden. Serve scattered with the remaining chives.

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