Twice-baked pumpkin recipe
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
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
- 100g pack firm goat’s cheese, cut into 1cm pieces
Each serving contains
- Energy
- 1360kJ 324.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 37.5gProtein 13.0gFibre 3.0g
Method
- 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.
- 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.
- Stir the onion mixture, parsley and most of the chives and goat's cheese into the bulgur wheat; season well.
- 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.
- See more Pumpkin recipes
