Gluten free vegetarian stuffing filled roasted pumpkin
Gluten free, nut free, lower FODMAP, vegan option Serves 6-8 people depending on the side dishes
Ingredients
For the pumpkin:
- 1 medium butternut or Kent pumpkin about 2kg see notes
- 10-20 ml (2-4 teaspoons) neutral oil
- Salt to season
For the low FODMAP stuffing:
- 75 g butter salted, unsalted or a good quality dairy free butter
- 10 g (1 small bunch) sage leaves, woodier stalks removed and finely chopped
- 5 g (1/2 small bunch) rosemary, weighed after woody stalks removed and then finely chopped
- 5 g (1/2 small bunch) thyme, weighed after woody stalks removed and then finely chopped
- 50 g fresh shiitake mushrooms finely chopped
- Green part of 1 large leek thoroughly washed and finely chopped
- 125 ml (1/2 cup)* vegan low FODMAP beef stock (I used Massel)
- Greens of 1 large bunch of spring onions approximately 150g greens
- Seasoning to taste
- 250 g day old gluten free bread torn into small chunks (I tested Abbotts Bakery and Wonder White white bread varieties)
For the pumpkin glaze:
- 10-20 ml (2-4 teaspoons) maple syrup
- 1 tablespoon Dijon mustard I like Maille
- 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)
Instructions
- Preheat the oven to 180C/356F.
- Carefully slice your pumpkin in half lengthways. Thoroughly grease and season the pumpkin pieces and place them on a baking tray, flesh side up.
- Bake the pumpkin for 60 minutes. The flesh should be soft and the skin should be golden.
- Set aside to cool a little while you make the stuffing.
- 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.
- 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. Add the spring onion greens and cook for another minute or so.
- Add the small chunks of bread and stir thoroughly to combine everything. Taste and season thoroughly and according to your preferences.
- Allow the stuffing to cook through until it has dried out, then remove from the heat.
- Use a spoon to dig out about 3/4 -1 cup of pumpkin flesh to allow the pumpkin to be stuffed.
- 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.
- 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.
- 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.
Notes
- See the FODMAP thresholds, ingredient notes and tips in the body of the post.