How To Make Stuffed Roast Pumpkin

• 1 butternut pumpkin
• 2 cups kale blanched & chopped

• 1 cup mushrooms chopped
• 1 cup butternut pumpkin flesh
• 3 cloves garlic sliced fine
• 1 brown onion diced
• 2 sticks thyme
• 1 cup quinoa cooked
• 1 cup mixed nuts
• 150 ml spiced rum
• 1 quill cinnamon
• 1 pod clove
• 1/4 cup cranberries
• 1/4 cup dates
• 1/4 cup apricots
• 1/4 cup cherries
• 2 tablespoons olive oil

• Preheat oven to 180D° / 356F°
• In a bowl mix spiced rum, spices and dried fruit, let soak overnight, the strain. In a large pan or pot over medium heat add olive oil, onions, garlic, chilli and cook till tender, add mushrooms and thyme cook till soft.
• finish stuffing mix by folding in quinoa, dried fruit and nuts to your onion mix, then place on a tray and in the fridge to cool.
• Using a sturdy metal spoon, scrape out and discard seeds. Continue scraping flesh to hollow out the centre and neck until they’re about 1/2” thick, to make room for stuffing. Use a knife to score the inside of the squash in a crosshatch pattern to help it cook more evenly.
• Line the inside of each scraped pumpkin with cooked kale, Then fill with stuffing, place back together and truss.
• Place pumpkin in the oven and bake uncovered for 30 minutes then covered for a further 30 minutes.

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