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Middle Eastern stuffed pumpkins
Middle Eastern stuffed pumpkins
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Prepare ahead: Roasted pumpkin pairs perfectly with savory lamb. Stuff and roast together for a delicious meal.
Ingredients:
  • 4 (about 400g each) small butternut pumpkin halves, deseeded
  • 18.20 gm extra virgin olive oil
  • 1/2 large red onion, finely chopped
  • 10.00 gm ground cumin
  • 2.50 gm ground cinnamon
  • 1 tsp ground allspice
  • 2.50 gm ground ginger
  • 400g lamb mince
  • 250ml (1 cup) Mutti Tomato Passata
  • 40.00 ml pomegranate molasses
  • 50g (1/4 cup) couscous
  • 125.00 ml fresh coriander, chopped, plus extra, to serve
  • 200g (3/4 cup) Greek Style Yoghurt
  • Seeds from 1/2 pomegranate
  • 40.00 ml toasted pine nuts
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Spray the pumpkins with olive oil, place them cut-side down on the tray, and bake for 30 minutes until just tender. Once done, scoop out the flesh, remembering to leave a 1cm border, and finely chop it.
  • Heat oil in a large frying pan over medium heat. Sauté onion for 2 minutes until softened. Stir in garlic, cumin, cinnamon, allspice, and ginger, cook for 1-2 minutes. Add mince, cook for 4 minutes until browned. Stir in passata and 1 1⁄2 tablespoons molasses, cook for 2-3 minutes.
  • Combine couscous and pumpkin, stirring for 4-5 minutes until couscous is tender. Season with your favorite seasonings, stir in fresh coriander, and spoon the mixture into the pumpkins. Cover with foil and bake for 30 minutes until the pumpkin is tender. Uncover and bake for an additional 15 minutes until golden brown.
  • Mix the yogurt and leftover molasses in a bowl. Add a pinch of seasoning. Top the pumpkin with pomegranate, pine nuts, and extra coriander. Enjoy with the yogurt mix.

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