Ingredients
- 2 large butternut pumpkins
- 3 1/2 tablespoons olive oil
- Salt and pepper
- 45 grams pine nuts
- 1 leek, roughly chopped
- 2 cloves garlic, peeled
- 1 x 2cm piece fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground tumeric
- 1 red chilli, deseeded
- 1 red capsicum, deseeded and chopped into 1cm pieces
- 1 large zucchini, chopped into cubes
- 150 grams white quinoa, rinsed and drained
- 2-3 tablespoons chopped coriander
- fresh grated parmesan, to top the pumpkin halves
- 1 fresh cob of corn, kernels removed
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut the pumpkins in half and hollow them out, keeping the flesh. Brush with a little olive oil, season with salt and pepper and bake in the oven at 180 degrees for 20 minutes. Chop the flesh in TM bowl for 3 seconds on speed 6. Set aside in a large bowl.
2. Dry roast pine nuts in TM bowl for 5 minutes on speed 1 at varoma temperature, with MC off. Set aside.
3. Chop the leek, garlic, ginger and chili in the TM bowl for 2 seconds on speed 7. Add oil and spices and saute for 3 minutes on speed 1 at varoma temperature with MC off. Set aside with the pumpkin flesh and rinse TM bowl.
4. Measure quinoa into the basket and add 1000 grams of water, making sure the quinoa is covered. Put the zucchini, capsicum and corn kernels into the varoma and put into place. Cook for 20 minutes on speed 3 at varoma temperature.
5. When done, mix the steamed vegies, cooked quinoa, pine nuts, coriander, pumpkin flesh and leek mixture together in a large bowl, spoon into the baked pumpkin halves, top with parmesan and bake in the oven for 15 minutes on 180 degrees or until golden.
Thermomix Model
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Recipe is created forTM 31
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Comments
I made one half, think didn't scoop out enough pumpkin or roast it long enough. It was ok, probably would not make again (but I think it's because I didn't cook long enough). Also have lots of stuffing left over.
Really looking forward to trying this. Thanks
Looking forward to trying this recipe! Love pumpkin. Thank you!
Thanks for all your awesome comments
it does make heaps of stuffing - I use a sharp knife and cut the flesh in a grid, then use a spoon to get it out...
Also, I usually just mix the uncooked flesh in with the rest of the stuffing mix and it should cook in the oven.
Thank you for a very filling meal - we had two butternut pumpkins between five adults and in tge end we struggled to finish the delicious vegetarian main course. I did remove some of the pumpkin when it was raw by marking out a grid and removing small cubes with a sharp spoon, but it was much easier after the pumpkin halves had been roasted to scoop out the rest. I didn't even use the raw pumpkin that had been set aside as there was so much lush roast pumpkin I could easily use. Delicious! Thank you.
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I have this in the oven and it smells amazing, but how on earth did you get the raw pumpkin flesh out of the shell? I really struggled with this, and it took me about an hour to do the four pieces, and even then I left a very "thick" shell !!
FABULOUS! halved the recipe & man it makes a heck of alot, it stuffed a whole pumpkin plus we have left over stuffing. Definately a winner.
Hi, The pumpkin is cooked in step 5 once the mixture is placed in the oven.
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HI, this looks so nice - just wondering if the pumkin flesh needs to be cooked at all? I have quite a lot of pumkin flesh set aside .
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