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Pumpkins with bean stew
Pumpkins with bean stew
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Whip up a delicious bean stew, packed with veggies, perfect on its own or served in a mini-pumpkin!
Ingredients:
  • 4 x 550g golden nugget pumpkins
  • 40.00 gm butter
  • 1 large leek, thinly sliced
  • 2 carrots, peeled, diced
  • 2 parsnips, peeled, diced
  • 40.00 ml plain flour
  • 382.50 gm vegetable liquid stock
  • 400g can butter beans, drained, rinsed
  • 20.00 ml lemon thyme leaves
  • 57.50 gm walnuts, roughly chopped
  • 100g goat's cheese, crumbled
Instructions:
  • Preheat oven to 200°C. Slice tops off pumpkins, scoop out seeds and pulp, then brush with oil, season with salt and pepper. Place pumpkins in a baking dish and roast with the lids for 30 minutes. Remove lids, flip pumpkins, and roast for another 30 minutes.
  • In a large saucepan over medium heat, melt butter. Stir in leek, carrots, and parsnips. Cover and cook on medium-low heat for 5 minutes until veggies soften. Add flour and cook for 1 minute. Remove from heat, slowly whisk in stock. Increase heat to medium-high and cook for 2-3 minutes until the sauce boils and thickens slightly.
  • - Add the beans and thyme, then season them with salt and pepper. Cook for 2 to 3 minutes until heated through. Remove from the heat and stir in the walnuts and cheese. Spoon the mixture into the pumpkin shells, top with the pumpkin lids, and bake for 15 to 20 minutes until heated through. Serve.

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