Best Roast Stuffed Pumpkin Recipes

BAKED AUBERGINE STUFFED WITH ROAST PUMPKIN, FETA & WALNUT WITH MINTED COURGETTES

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh leaving a shell about 1cm thick. Chop the flesh and put into a bowl.
• Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.
• Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside. Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.
• Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.
• To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.

ROAST STUFFED PUMPKIN

Steps:

• 1. Slice the lid off the top of the pumpkin, and remove the seeds and fibrous flesh from the inside, keeping the top to put back on later. 2. In a large saucepan with a lid, fry the onion gently in the oil until softened, then add the 2 minced garlic cloves, the cranberries, spices and clementine zest. Stir in the rice, turning until it becomes glossy in the pan. Pour in the broth and let the pan come to a boil, then clamp on the lid and turn the heat down to the lowest it will possibly go. Cook for 15 minutes. 3. Preheat oven to 400. Cut the remaining clove of garlic in half and rub the inside of the pumpkin with the cut side of each half, then, using your fingers, smear some salt over the flesh inside as well. The rice stuffing will be quite damp and not very fluffy at this stage, but check it for seasoning - adding more spice, salt or pepper if wanted - and then spoon it into the garlic- and salt-rubbed pumpkin cavity and tamp down well. 4. Press the pumpkin lid back on top and squeeze it down as firmly as you can (it will sit a bit above the top). Stand the pumpkin on a double layer of aluminum foil, wrapping the foil 2 inches around the sides and scrunching it there, to keep the pumpkin out of direct contact with the water later. Place the stuffed, partially wrapped pumpkin in a roasting pan and pour in freshly boiled water to a depth of 1 inch. Cook the pumpkin for about 2 hours, by which time it should be tender when pierced. 5. Meanwhile, get on with the Gingery Tomato Sauce (at right). Take the pumpkin out of the roasting pan and let it sit for about 10 minutes before you slice it into segments like a cake. - From Nigella Christmas (Hyperion) Per serving (based on 12): 229 calories, 5 grams protein, 52 grams carbohydrates, 12 grams sugar, 1 gram fat, no cholesterol, 317 milligrams sodium, 2 grams dietary fiber.