Recipes
Mozzarella, Tomato and Pinenut stuffed Pumpkin
An absolutely fabulous dish and a great vegetarian alternative on Christmas Day.
(1 votes)Instructions
Preheat oven to 200 degreesC
Time: prep about 35 mins
Cooking about 2 hrs in total.
- Peel the pumpkin, halve, scoop the seeds and gunk out with a spoon, set aside.
- Chop the onions, garlic, and add the dried herbs. Fry off in some olive oil till soft and brown, season with salt and pepper.
- Make breadcrumbs out of the bread by placing small chunks of it in a food processor
- Chop up the mozzarella and the sundried tomatoes, Basil and Dill and mix with the onions, garlic, dried herbs and breadcumbs. Add the pinenuts. If the mixture is really dry add some vegetable stock to make it damp and pliable.
- Boil a large pot of water, put the halved pumpkin in for about 4 minutes – don’t let it go mushy
- Take out and sit it, hollow sides up in a bowl and fill the halves.
- Rub the outside of the pumpkin with some olive oil. Make 2 circles out of greaseproof paper and cover the stuffing side to stop it sticking to the tinfoil you are about to wrap the halved pumpkin in.
- Cook for about an hour and a half
- For the last 30 minutes or so of the cooking take the tinfoil off to let the pumpkin brown and roast up nicely on the outside!
- You can cut this into wedges which is lovely as a main course or a side dish for non vegetarians.
One Response to Mozzarella, Tomato and Pinenut stuffed Pumpkin
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Ingredients
- 1 medium pumpkin is more than enough for 4
- 1 small loaf bread
- 2 onions
- 6 tsp Goodall's minced Garlic
- handful of pinenuts
- 10-12 sundried tomatoes chopped roughly
- handful of fresh basil leaves
- 1 tsp Goodall's Parsley
- I tsp Goodall's Thyme
- fennel herb (the green bits at the top – not the seeds)
- 2 bags mozzarella
- salt and Goodall's Ground Pepper
- Some vegetable stock to keep the mixture wet and loose.
Such a great recipe!