Whole pumpkin stuffed with Christmas fruits, spices and nuts (Vegan)
- 1 butternut pumpkin
- 2 cups kale blanched & chopped
- 1 cup mushrooms chopped
- 1 cup butter nut 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
Pre heat oven to 180D° / 356F°
In a bowl mix spiced rum, spices and dried fruit, let soak over night, 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 un covered for 30 minutes then covered for a further 30 minutes ….