I love roast pumpkin and this recipe is great for serving whole in the center of the table.
Kale Stuffed Pumpkin
Roasted pumpkin filled with a savory kale and herb stuffing — hearty, nutritious, and full of flavor.
Course: BakingCuisine: ItalianDifficulty: Medium
Servings
4
servingsPrep time
25
minutesCooking time
1
hourCalories
280
kcalTotal time
1
hour25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
0.5 number Kent Pumpkin
150 gram Kale
1 number Spanish onion
400 gram Cannellini
3 Bacon Rashes
3 Garlic cloves-(we used smoked garlic OMG it
1 Chilli Flakes
1 tsp Tuscan seasoning
1 tbsp Olive Oil
Directions
- Preheat oven to 180 degrees.
- Scoop seeds out of pumpkin center. Using a sharp knife make the center hole bigger but slicing a further 3 cm scoop out of each side of the pumpkin, this will allow for more filling.
- On the base of the pumpkin slice a thin strip of skin off to create a base so that the pumpkin will sit flat in the oven and when served. Leave remaining skin on pumpkin.
- Place pumpkin on a lined baking tray and roast for 1 hour. Cut the leftover wedges of pumpkin into cubes and place around tray. You can drizzle with olive oil though it’s not essential.
- Slice kale and spanish onions into thin strips, dice bacon. Drain cannellini beans. Heat olive oil in frypan over medium heat, add onion, garlic and bacon and fry until golden brown.
- Add kale and cannellini beans still over medium heat and toss through until kale just starts to wilt. Turn off heat.
- Remove pumpkin from oven, fill with stuffing and serve.
Notes
- Kale Stuffed Pumpkin is not suitable for freezing and best served immediately.
- This dish is a great alternative to classic baked vegetables
Have your say!