Contains nuts and dairy (can be omitted)
We made this recipe with our American friends in mind for Thanksgiving feasts. However, it can be enjoyed by all, everywhere!
The freshness of the herbs, along with the lemon and crunch of the nuts, makes this a flavour and textural delight. It is easy to slot into any menu or sharing table, and is just as yummy cold for lunch the next day. We encourage you to make twice the amount if you want leftovers!
Serves 4-6 as a side dish.
- 1/2 - butternut pumpkin (squash), seeds scooped out
- 2tbsp - extra virgin olive oil
- salt and pepper to taste
- 1cup - quinoa, cooked
- 15g - pistachios
- 15g - pumpkin seeds
- 5g - parsley, chopped
- 5g - coriander, chopped
- 5g - dill, chopped
- 5g - mint leaves, finely chopped
- juice of half a lemon
- 1 - shallot, finely sliced
- 1cup - canned chickpeas, drained and rinsed
- 1/2tsp - cinnamon, ground
- 30g - goat's cheese
- lemon wedges, to serve (optional)
- Preheat the oven to 170°C fan-forced.
- Place the butternut on a baking dish. Coat it with 1 tablespoon of oil and season with salt and pepper.
- Put it in the oven face-up, and bake for 40-50 minutes until the flesh is soft. Meanwhile, prepare the filling.
- If you haven’t already, cook the quinoa. Toast the nuts and seeds in a dry frying pan over medium heat for about 5 minutes. Stir frequently so they don’t burn. Set aside.
- Place the herbs in a small mixing bowl along with half of the lemon juice. Add the seeds and nuts once they have cooled down and gently combine.
- Heat a splash of olive oil in the frying pan over medium heat, then sautee the shallots for around 5 minutes, until soft.
- Mix in the quinoa, chickpeas and cinnamon, along with a drizzle of olive oil and salt and pepper to taste. Warm through, then turn the heat off.
- Once the pumpkin is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
- Scoop out the flesh and transfer it to the frying pan, leaving a few centimetres of flesh around the edge and bottom so the butternut keeps its shape.
- Add in half of the herb, seed and nut mixture into the pan with the pumpkin flesh and the rest of the lemon juice. Gently combine all the stuffing ingredients.
- Stuff the butternut with the mixture (it may not all fit back in, so enjoy a few spoonfuls yourself!), and place back in the oven for 15 minutes to warm through.
- Pull the butternut out of the oven, and place it on a serving platter. To serve, scatter the remaining herb mixture, crumble goat’s cheese over and drizzle with olive oil. Place lemon wedges on the side (optional).