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Christmas vegeducken
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Prep Time:
30 minutes
Cook Time:
145 minutes
Total Time:
175 minutes
"Vegeducken: A festive vegetarian masterpiece with layers of pumpkin, capsicum, zucchini, and asparagus, filled with crispy hazelnut stuffing."
Ingredients:
  • 1.6kg butternut pumpkin (about 22cm long)
  • 1 zucchini (about 15cm long)
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 red onion, finely chopped
  • 55g (1/3 cup) hazelnuts
  • 2 garlic cloves, finely chopped
  • 105g (1 1/2 cups) fresh sourdough breadcrumbs (made from day-old bread)
  • 100g Danish feta, crumbled
  • 1 egg, lightly whisked
  • 2 tsp fresh lemon thyme leaves, plus extra sprigs, to serve
  • 1 large red capsicum (about 15cm long), halved, deseeded
  • 4 asparagus spears
Instructions:
  • 1. Halve the pumpkin lengthwise with a large sharp knife. Scoop out the seeds and flesh, leaving a 2-3cm thick shell. 2. Halve the zucchini lengthwise and scoop out the center with a melon baller, leaving a 1cm thick shell.
  • In a large frying pan over medium heat, warm 1 tablespoon of oil. Sauté the onion, hazelnuts, and garlic until the onion is soft and hazelnuts are slightly golden, about 5 minutes. Transfer to a bowl and allow to cool slightly. Mix in breadcrumbs, feta, egg, and thyme leaves. Season with salt and pepper, then thoroughly combine.
  • Preheat oven to 200C/180C fan-forced. Layer pumpkin shells with breadcrumb mixture, press capsicum halves with breadcrumb mixture, and stuff zucchini with trimmed asparagus. Layer zucchini and capsicum, enclose in pumpkin shells, and tie securely with kitchen string. Bake according to recipe instructions.
  • Place the pumpkin on a prepared tray, drizzle with 1 tablespoon of oil, cover with a sheet of baking paper and foil, and seal the edges. Bake for 1 hour. Then, remove the top paper and foil, drizzle with the remaining oil, and bake for an additional 1 hour and 20 minutes or until the pumpkin is golden and tender. Let it rest for 10 minutes, then sprinkle with extra thyme and slice before serving.

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