I know, absolutely shook, it's another pumpkin recipe!
But really, it's like using tomatoes in summer, you have to make the most of it!
So a few weeks ago I bought a tiny pumpkin since it was completely adorable, and decided it was the perfect size to cook and eat in one sitting.
AKA...It was pumpkin stuffing time, and stuff a pumpkin I did.
I ate it with a simple lemon dressed salad and it was a fabulous pumpkin experience.
10 out of 10, would recommend.
Ingredients:
1 Mini Pumpkin
90g Lentils
1/2 Tin Cannellini Beans
1 Red Onion
4 Garlic Cloves
Sage (a few leaves)
1 Handful Chestnuts (blanched)
1 Tbsp Cinnamon
Method:
Cut the top of the pumpkin off and hollow it out to retrieve the seeds.
Stuff with the 2 garlic cloves, a sage leaf, a drizzle of olive oil and salt and pepper.
Cook the pumpkin in the oven at 180°C for 30 minutes.
In the meantime, cook the lentils for 20 minutes in boiling water.
Dice the onion, garlic, 2 sage leaves and chestnuts.
Sweat of the onion in a pan with olive oil and add the cannellini beans, chestnuts, cinnamon, salt and pepper. Add the lentils once they're cooked and fry everything off for 5 minutes
Stuff it in the pumpkin and eat.
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