Butternut Pumpkin with Herbed Mushroom Stuffing

 

This is a super delish vegan main for Christmas that tastes as good as it looks. The best part? It can be made ahead! You can wrap it up in a neat little bow - or three -  and store it covered for up to three days. Just heat it when you are ready to serve! 

INGREDIENTS:

  • 1 butternut pumpkin, approx 1kg

  • Scant 1/4 cup (30g) pine nuts

  • 5 tablespoons extra virgin olive oil

  • 1 onion, diced

  • Salt

  • 1 cup (120g) Swiss brown mushroom, diced

  • 3 cloves garlic, roughly smashed and chopped

  • 2 tablespoons water

  • 2 tablespoons sage, chopped

  • 2 tablespoons parsley, chopped

  • 1/2 teaspoon cinnamon

  • 2 tablespoons balsamic vinegar

  • 1/4 cup sourdough bread crumbs

  • Pepper

 

METHOD: 

  1. Preheat oven to 180 degrees.

  2. Cut butternut pumpkin in half lengthways. Use a tablespoon to scoop out seeds and flesh. Put seeds to the side, we’ll roast these. Continue scooping out flesh up the middle of the pumpkin, in a small line around 2cm wide and 3cm deep. Put pumpkin flesh to the side, we’ll use this in our stuffing.

  3. Place pumpkin on tray. Remove pumpkin flesh from seeds and scatter seeds on a second tray along with pine nuts.

  4. Drizzle pumpkin with 2 tablespoons olive oil, use your hands to coat all flesh and skin. Place in the oven to roast. The pumpkin will take 30 minutes until it’s soft to touch, the pine nuts will take about 10 minutes.

  5. Meanwhile, heat a pan on medium heat and drizzle with 2 tablespoons olive oil, add onion with a good pinch of salt. Cook for 5 minutes, until fragrant.

  6. Add mushrooms and garlic, mix and cook for 5 minutes.

  7. After 10 minutes remove pine nuts from the oven. They will be golden brown and toasted.

  8. Add the leftover pumpkin flesh with 2 tablespoons water, sage, parsley, cinnamon, breadcrumbs and a good crack of pepper and pinch of salt. Mix well to cook for about 10 minutes on a low heat. Give it a stir regularly to ensure it doesn’t catch the bottom of the pan.

  9. Once mushroom mix is cooked, stir through the pine nuts.

  10. After 30 minutes in the oven, remove pumpkin and allow to cool slightly so you can handle it. Spoon mushroom mixture into one side of the pumpkin, pile it up. Place empty half on top. Tie with string firmly to secure in 3-4 spots.

  11. Drizzle the pumpkin with another tablespoon of olive oil, plus salt and pepper. Return to oven for 15-20 minutes to cook through.

  12. Remove from oven and serve with toasted pumpkin seeds scattered around pumpkin.

 

Recipe by Lunch Lady Lou, keep up with her on Instagram here, check out her website here or and look at her books and courses here! Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.