Stuffed Pumpkin
This Stuffed Pumpkin is the ultimate autumnal centrepiece, perfect for any dinner party or celebration during this cosy season! Packed full of giant couscous, warming spices, sweet golden raisons, crunchy flaked almonds and a herby tahini sauce, this beauty will absolutely add the wow factor and a splash of colour to any table. Check out the recipe below!
Serves
Ingredients
For the Pumpkin
<item-todo-done>1 medium size pumpkin - (about 1kg)<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt<item-todo-done>
For the Giant Couscous
<item-todo-done>300g wholewheat giant couscous<item-todo-done><item-todo-done>600ml water<item-todo-done><item-todo-done>2 cinnamon stick<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>40g flaked almonds<item-todo-done><item-todo-done>60g golden raisins<item-todo-done><item-todo-done> handful of parsley<item-todo-done><item-todo-done> handful of mint<item-todo-done><item-todo-done>1 tsp all spice<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>
For the Tahini Sauces
<item-todo-done>70g tahini<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>2 lemons<item-todo-done><item-todo-done>30g fresh parsley<item-todo-done><item-todo-done>15g fresh coriander<item-todo-done><item-todo-done>15g fresh chives<item-todo-done><item-todo-done> salt<item-todo-done>
Before you start
Oven preheated to 220*C | Baking tray | Small frying pan | Microplane or zester | High speed blender
For the roasted pumpkin
- Carefully cut the top ⅓ of the pumpkin off horizontally so that the inside is exposed. Remove the seeds
- Place the pumpkin on a baking tray, drizzle with 2 tbsp olive oil, a big pinch of salt and give it a good rub so that the whole pumpkin has been oiled
- Roast in the oven for 25-30 minutes with the lid on the side. The pumpkin is ready when it is tender
For the giant couscous
- Cook the couscous as per instructions on the packet, with the addition of 2 cinnamon sticks
- Whilst the couscous cooks, zest and juice the lemon, toast the almonds in a small frying pan then roughly chop the parsley, mint
- When the couscous is ready, toss through the almonds, golden raisins, chopped herbs, lemon zest and juice, allspice, 1 tbsp olive oil and a big pinch of salt and pepper. Taste and season with salt, pepper and lemon juice for acidity
For the tahini/herb dressing
- In the cup for your blender, add the tahini, garlic clove, juice from the lemon, a pinch of salt and about 150ml of water, and blitz until smooth and creamy. The quantity of water will massively depend on how thick your tahini is. Add more water so that the consistency is pourable. Season to taste, and pour half of the dressing into a separate bowl and set to one side
- Return to your tahini dressing in the blender, and add parsley, coriander, chives and/or dill and spring onions. Blend until vibrant green and smooth. Taste and season to perfection
Return to the pumpkin
- When the pumpkin is tender, remove from the oven
- Pack the couscous into the pumpkin, top with the lid, and return to the oven for 10-15 minutes until everything has warmed through
- Serve wedges of pumpkin and couscous with tahini and green tahini