Warming Autumn Baked Pumpkin ?

Pumpkin carving, conkers, cold crisp sunny days and warm rich colours.  I love autumn, there is nothing better than coming home from a walk to the smell of delicious spices and snuggling down with your family to a delicious seasonal meal.

This baked pumpkin is the ultimate celebration of one the most iconic Autumn vegetables.  It’s not too tricky to make and tastes delicious.


  • 1 medium pumpkin (roughly football sized)
  • 1 cup of quinoa
  • 1 cup of millet
  • 2 cloves chopped garlic
  • 2 tbsp. olive oil
  • 1tsp sage
  • 1tsp rosemary
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 1 handful chopped walnuts
  • 1 handful dried cranberries
  • ½ chopped onion


  • Cut the top off the pumpkin and set aside.
  • Remove the soft part and seeds and discard.
  • Scrape out some of the pumpkin flesh so that the hollow is bigger.
  • Add the grains to a dry pan and toast for a few minutes before covering with water, bring to the boil and cook until just soft.
  • In a pan fry the onion, garlic and spices in olive oil for a few minutes and then add the pumpkin flesh. Cook for a further 5 minutes until starting to become soft.
  • Rub the inside of the pumpkin with a little olive oil.
  • Combine the cooked drained grains, pumpkin mixture, walnuts and cranberries and put back inside the pumpkin. Replace the lid of the pumpkin.
  • Wrap the whole thing in tin foil and place on a baking tray in the oven at about 220 Celsius for 60-90 minutes or until the case starts to become soft.
  • Scoop out and serve.

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