Stuffed pumpkin with bulgur wheat, feta and figs
- September 2017
- Serves 4
- 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
- Vegetarian recipes
- 11.1g (4.7g saturated)
- 41g ( 5.1g sugars)
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
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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