Whole Roasted Buttercup Pumpkin - So Simple. SO Delish.
Whole roasted buttercup pumpkin stuffed with herby lentils, feta & walnuts. Perfect vegetarian main or autumn side dish. Gluten-free too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.misfitgarden.co.nz.
Cooking tools:
- Skewer
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Colander
- Can opener
- Measuring spoon
- Serving platter
Ingredients
- 1 whole buttercup pumpkin
- 3 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt
- pepper
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 can brown lentils, drained and rinsed
- ½ cup walnuts, roughly chopped and toasted
- 1 small bunch fresh parsley, chopped
- 1 tsp lemon zest
- Juice of half a lemon
- 100g feta, crumbled
- 2 tbsp Greek yoghurt or sour cream, for serving (optional)
- Chilli flakes, to garnish (optional)
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