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Vegan stuffed roast pumpkin recipe
Vegan stuffed roast pumpkin recipe
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Vibrant pumpkin dish with pine nuts and maple syrup - a delightful option for vegans and vegetarians.
Ingredients:
  • 1.8kg whole butternut pumpkin
  • 2 red onions
  • 18.20 gm extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 2.50 gm smoked paprika
  • 2 small red capsicums deseeded, cut into 1cm-thick strips
  • 2 small yellow capsicums, deseeded, cut into 1cm-thick strips
  • 40.00 ml red wine vinegar
  • 13.60 gm pure maple syrup
  • 400g can brown lentils, rinsed, drained
  • 150g baby spinach
  • 40.00 ml pine nuts
  • 2 bunches asparagus, trimmed
  • Baby rocket, to serve
  • Balsamic vinegar, to serve
Instructions:
  • 1. Preheat your oven to 190C/170C fan forced and line a large baking tray with baking paper. 2. Cut the pumpkin in half lengthways, scoop out the seeds, and place the pumpkin halves cut-side up on the prepared tray. Lightly spray with oil and season. 3. Roast the pumpkin for 1 hour and 10 minutes or until tender. 4. Cut 1 onion into wedges and thinly slice the remaining onion. Set aside pumpkin to cool, then scoop out the flesh from each pumpkin half, leaving a 3cm-thick shell. Reserve the flesh.
  • Heat oil in a large frying pan over medium heat. Saute sliced onion until softened, then add garlic and paprika and cook for 1 minute. Add capsicum and cook until just tender. Stir in vinegar and maple syrup and cook until caramelised, about 10-15 minutes.
  • Combine the lentils and reserved pumpkin with the onion mixture. Season generously, stir well, and allow it to cool slightly before moving on.
  • Boil spinach briefly, then drain and cool in cold water. Squeeze out excess water and roughly chop. Mix into lentil mixture with pine nuts.
  • Fill pumpkin shells with lentil mixture, seal halves together securely with kitchen string, and tie at 2cm intervals. Place stuffed pumpkin on tray with onion wedges. Roast for 20 minutes until tender, adding asparagus halfway through. Let cool for 5 minutes, then remove string. Slice into 6 thick pieces and plate with asparagus, onion, and rocket. Finish with a drizzle of balsamic vinegar.

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