The mid sized pottimaron and Turk’s turban pumpkins are perfect to slow roast whole, plus they sit flat and upright on the baking tray. Below are two vegetarian fillings to choose from to stuff the inside hollow of the pumpkin. At the end of the cooking time, the beautiful golden vessel can be delivered to the centre of table for everyone to dig in. When serving, spoon the tender pumpkin flesh from the sides, dragging into the stuffing, then lifting the spoon out with a mix of both onto your plate. This is one pot cooking using a pumpkin-pot!

serves 6

MISO, BROWN RICE, SHIITAKE & TOFU FILLING

1.8kg potimarron

2 tablespoons extra virgin olive oil

¼ cup miso

100g shiitake, stems removed, caps thinly sliced

1 cup brown rice

1¼ cup (310ml) vegetable stock, or water

100g silken tofu

2 tablespoons tamari

½ bunch spring onions, finely sliced, reserving ¼ cup sliced green tops for garnish

Pre-heat the oven to 190°C (170°C fan-forced). Line a baking tray with baking paper. Using a sharp cook’s knife cut a circle about 10cm diameter through the flesh and all the way around the stem to remove in one piece. Set the top aside. Trim the pumpkin base, only if necessary, so the pumpkin can sit flat, being careful not to create a hole in the flesh. Using a large metal spoon scrape away the seeds and fibres to hollow out the inside.

Place the pumpkin on the prepared tray. Drizzle the olive over the outside and inside the pumpkin and rub over to coat. Spread the miso paste over inside of the hollow, then scatter the shiitakes inside. Replace the stem top. Transfer to the oven and roast for two hours in total, removing after one hour to fill with stuffing, before completing the cooking time.

While the pumpkin is baking, place the rice in a medium saucepan and add the stock or water. Place over a medium heat and bring to a simmer, cover with a tight fitting lid and cook for 25 minutes until rice is cooked and all the water is absorbed. Stir through the tamari and spring onion.

Remove the pumpkin from the oven after an hour of cooking. Carefully remove the top, looking out for a waft of steam. Gently fold the tofu through the rice, then spoon the rice mixture into the pumpkin hollowed centre, mixing with the shiitakes when adding. Replace the top. Return the pumpkin to the oven and bake for another hour, or until the flesh is very tender. Transfer the pumpkin to a large serving plate. Remove the top. To serve, carefully spoon the flesh from inside the pumpkin along with some of the rice filling. Don’t worry, if the pumpkin wall collapses. Top with a scattering of spring onion. Serve immediately.

DHAL FILLING

1.8kg Turkish turban pumpkin

60ml extra virgin olive oil

½ teaspoon cumin seeds

1 teaspoon fennel seeds

1 cinnamon stick

1 onion, finely chopped

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

1 cup (200g) split red lentils, rinsed

1⅓ cup (330ml) vegetable stock

400ml coconut milk

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

juice of a lemon

1 cup coriander leaves

1 cup natural yoghurt

Pre-heat the oven to 190°C (170°C fan-forced). Line a baking tray with baking paper. Using a cook’s knife cut a circle about 10cm diameter through the flesh and all the way around the stem to remove in one piece. Trim the base, only if necessary, so the pumpkin can sit flat, being careful not to create a hole in the flesh. Set aside. Using a large metal spoon scrape away the seeds and fibres to hollow out the inside.

Place the pumpkin on the prepared tray. Drizzle half the oil over the outside and inside the pumpkin and rub over to coat. Scatter a teaspoon of sea salt, the cumin seeds, fennel seeds around inside of pumpkin and add the cinnamon stick. Replace the stem top. Roast for two hours in total, removing after one hour to fill with stuffing before completing cooking time.

While the pumpkin is baking, heat the remaining oil in a large saucepan over a medium heat. Add the onion and cook for 10 minutes until softened. Add the chilli and garlic and cook for a minute. Stir through the spices, then the lentils, coconut milk and stock. Increase heat to high and bring to a simmer. Reduce heat to a low simmer and cook for 20-30 minutes until the lentils are tender. Stir through the lemon juice. Add a little extra water if you prefer a wetter mixture.

Remove the pumpkin from the oven after an hour cooking. Carefully remove the top, beware of the waft of steam. Spoon the dahl mixture into the hollowed centre, then replace the top. Return the pumpkin to the oven and bake for another hour, or until the flesh is very tender. Transfer the pumpkin to a large serving plate. Remove the top. To serve, carefully spoon the flesh from inside the pumpkin along with some of the filling. Don’t worry, the pumpkin wall may collapse. Top with a dollop yoghurt and scatter over coriander leaves. Serve immediately.

Hint: For a quick and easy waste-not snack, spread the left over pumpkin skins in a single layer over a baking tray then pop into a 180C oven for about 10-15 minutes or until the skin is crisp and curls. The flesh will still be tender. Serve hot, sprinkled with sea salt.

Recipe by Fiona Hammond, May ‘21

STUFFED PUMPKINS – TWO WAYS