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.