Gluten Free Vegetarian Stuffing Filled Roast Pumpkin

Ingredients

For the pumpkin

For the low FODMAP stuffing

For the pumpkin glaze

To finish

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.