Stuffed Butternut Pumpkin

    2 hours

    This is a beautiful way to present baked vegetables and a vegan friendly dinner option. You can vary the vegetables used by taste and season including parsnip, pearl onions and turnip.

    8 people made this

    Serves: 2 

    • 1 butternut pumpkin
    • 2 potatoes, diced
    • 2 carrots, diced
    • 1 red capsicum, diced
    • 2 cloves garlic, peeled and quartered
    • 4 tablespoons olive oil
    • 1/2 lemon, juiced
    • 1/4 teaspoon caraway seeds
    • 1/2 mustard seeds
    • 1/2 teaspoon Peri Peri sauce
    • 1 bay leaf
    • 1 teaspoon mint, diced
    • 1 teaspoon chives, diced

    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. Preheated oven to 200 degrees C.
    2. Cut butternut in half and scoop out contents.
    3. Add potatoes, carrots, capsicum and garlic to a baking tray. Season with salt and pepper then drizzle with olive oil.
    4. Sprinkle with caraway seeds, bay leaf, mustard seeds, piri piri sauce and lemon juice. Place in oven for 40 minutes.
    5. Drizzle olive oil over butternut shells and place in the oven on a separate tray.
    6. Half way through cooking add diced mint and chives over vegetables then mix gently before putting back in the oven.
    7. Once baked fill butternut shells with vegetable mix and serve hot.

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    Reviews in English (2)


    Really tasty! I used sweet potato instead of normal potato and it worked really well. One i will be cooking again soon!  -  22 Oct 2010  (Review from Allrecipes UK & Ireland)


    Great flavour and excellent nutrional value  -  18 Feb 2010  (Review from Allrecipes UK & Ireland)