Mini Stuffed Pumpkin

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.

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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

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Method:

1. Cut the top of the pumpkin off and hollow it out to retrieve the seeds.

2. Stuff with the 2 garlic cloves, a sage leaf, a drizzle of olive oil and salt and pepper.

3. Cook the pumpkin in the oven at 180°C for 30 minutes.

4. In the meantime, cook the lentils for 20 minutes in boiling water.

5. Dice the onion, garlic, 2 sage leaves and chestnuts.

6. 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

7. Stuff it in the pumpkin and eat.