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Gluten Free Vegetarian Stuffing Filled Roast Pumpkin

Gluten Free Vegetarian Stuffing Filled Roast Pumpkin

5
(2)
  • 6 Serves
  • 30 minutes
  • 90 minutes

Gluten free, nut free, lower FODMAP, vegan option perfect for lunch or dinner.

Recipe provided by Georgia McDermott as part of the Guardian Feast App Partnership. Download Feast on the App store for Apple iOS or Google Play for Android.

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Ingredients

For the pumpkin
1 medium butternut or Kent pumpkin (about 2kg) see ‘Swap’
10-20ml (2-4 teaspoons) neutral oil
Salt, to season
For the low FODMAP stuffing
75g butter (salted, unsalted or a good quality dairy free butter)
10g (1 small bunch) sage leaves, woodier stalks removed and finely chopped
5g (1/2 small bunch) rosemary, weighed after woody stalks removed and then finely chopped
5g (1/2 small bunch) thyme, weighed after woody stalks removed and then finely chopped
50g fresh shiitake mushrooms, finely chopped
Green part of 1 large leek, thoroughly washed and finely chopped
125ml (1/2 cup) vegan low FODMAP beef stock
Greens of 1 large bunch of spring onions (approximately 150g greens)
Seasoning, to taste
250g day old gluten free bread, torn into small chunks
For the pumpkin glaze
10-20ml (2-4 teaspoons) maple syrup
1 tablespoon Dijon mustard
Lemon zest and juice, to your tastes
Chilli flakes, to your taste (optional)
Fresh black pepper, to your tastes
To finish
Pomegranate arils, to garnish (optional but delicious)
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat the oven to 180°C.
  2. Carefully slice your pumpkin in half lengthways. Thoroughly grease and season the pumpkin pieces and place them on a baking tray, flesh side up.
  3. Bake the pumpkin for 60 minutes. The flesh should be soft, and the skin should be golden.
  4. Set aside to cool a little while you make the stuffing.
  5. To make the stuffing, have all your ingredients washed, chopped and organised before you start. The recipe moves quickly once it gets going. Whisk up the pumpkin glaze while you’re at it.
  6. Heat a large skillet over a medium heat. Add the butter and allow it to melt, then add the herbs, shiitake and leek greens. Cook for 3-5 minutes or until softened and super fragrant, adding splashes of stock whenever necessary.
  7. Add the spring onion greens and cook for another minute or so.
  8. Add the small chunks of bread and stir thoroughly to combine everything. Taste and season thoroughly and according to your preferences.
  9. Allow the stuffing to cook through until it has dried out, then remove from the heat.
  10. Use a spoon to dig out about 3/4-1 cup of pumpkin flesh to allow the pumpkin to be stuffed.
  11. Season the pumpkin again, then brush with the pumpkin glaze. I like to use the whole batch of glaze; you might prefer a bit less.
  12. Add the stuffing to the space you have created in the pumpkin. Divide it equally between each piece and press down thoroughly to get all the stuffing in there.
  13. Return the pumpkin to the oven for 20 minutes or until the stuffing is golden brown on top. Top with the pomegranate arils and serve.

Easy Swap

I have tested this recipe with butternut pumpkin and with Kent/Japanese pumpkin. Personally, I found that the only Kent pumpkins I could find were too big and resulted in an unsatisfying ratio of pumpkin to stuffing. If you can find a small Kent pumpkin, this recipe does work in the same way as shown in the photos.
If you would prefer not to slice a large pumpkin, buy two halves. Butternut is generally sold sliced in half lengthways which is what we want for this recipe.

Top Tips

  • To make this recipe vegan, use a plant-based butter and a gluten-free vegan bread variety.
  • There is some difference in opinion as to the FODMAP threshold for butternut pumpkin. If it works for you, the remaining ingredients in this dish are low FODMAP.

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