Stuffed pumpkin with bulgur wheat, feta and figs

Stuffed pumpkin with bulgur wheat, feta and figs
  • Serves icon Serves 4
  • Time icon Hands-on time 25-35 min, oven time 50-60 min

”There’s a bit of everything going on, which is why it’s so good… Sweet roasted pumpkin, chewy bulgur, lemony kale, salty feta, crispy pumpkin seeds, chewy dried figs and sharp onion – a deluge of tastes and textures.” – Sarah Britton

Nutrition: per serving

Calories
318kcals
Fat
11.1g (4.7g saturated)
Protein
10.3g
Carbohydrates
41g ( 5.1g sugars)
Fibre
6.3g
Salt
1.1g
Calories
318kcals
Fat
11.1g (4.7g saturated)
Protein
10.3g
Carbohydrates
41g ( 5.1g sugars)
Fibre
6.3g
Salt
1.1g

Ingredients

  • 1 small (1.5kg) pumpkin or winter squash, such as hokkaido or acorn
  • Coconut oil or ghee, for rubbing the pumpkin

For the filling

  • 175g bulgur wheat
  • 1 tsp salt, plus extra as needed
  • 1 garlic clove, very finely chopped
  • 2 tbsp cold-pressed extra-virgin olive oil
  • 2 tbsp lemon juice
  • 120g kale, shredded
  • 30g raw, unsalted pumpkin seeds (from health-food shops or online)
  • 240g tin chickpeas, drained and rinsed
  • 4 large dried figs, roughly chopped
  • 1 small red onion or 2 shallots, thinly sliced
  • A few pinches chilli flakes (optional)
  • 80g feta, crumbled

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Rinse the bulgur wheat and put in a lidded pot with 500ml water and ½ tsp salt. Bring to the boil, then reduce the heat to low and cook, covered, for 25-35 minutes (or according to the packet instructions) until the grains are tender but still have a little bite. Immediately stir in the garlic and 1 tbsp each of the olive oil and lemon juice, then season with more salt if needed. Remove from the heat and cover so the grains stay warm.
  2. Meanwhile, roast the pumpkin. Wash the outside thoroughly – you’ll be eating the skin as well as the flesh. Cut the top off or slice around the stem, including a good amount of flesh – this will be your lid. Scoop out the seeds. Rub the inside, outside and the lid with a little coconut oil or ghee. Put the pumpkin with its lid on a baking tray and roast for 25-30 minutes. It is cooked when a knife can be easily inserted into the flesh.
  3. While the bulgur wheat and pumpkin are cooking, combine the kale with the remaining olive oil, lemon juice and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender – about 2 minutes.Set a small dry frying pan over a medium heat, then toast the unsalted pumpkin seeds for 3-5 minutes until fragrant. Add to the bowl with the kale, along with the chickpeas, figs, red onion/shallots, chilli flakes (if using) and crumbled feta. Toss to combine, then season to taste with sea salt.
  4. Put the roasted pumpkin on a serving platter and stuff the cavity with as much of the bulgur-wheat filling as you can. Put the lid on top, or let the filling spill out onto the platter and prop the lid on the side. Cut into wedges to serve.

delicious. tips

  1. The filling recipe allows for plenty of leftovers. Keep covered in the fridge, then use to stuff other vegetables the next day, or eat as a salad.

    ”I like to massage the kale with salt and oil for a bit before adding the remaining ingredients. This step is optional, but it’s a simple trick that creates a much sweeter, more tender green.” – Sarah Britton

  2. Roast the squash and make the filling the day before; keep covered in the fridge. Reheat in a hot oven to serve.

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September 2019