Recipe by Sassy Syrah
I made this tonight, and it is perfect autumn fare. I am wondering if any of you can convince your kiddies to eat them on Halloween, as it seems like you could adapt it for that. Perhaps you could pretend that the beans were rats kidneys or something equally disgusting. You could easily use chickpeas or any other white beans if you wanted. This is based on a recipe I found in Super Food Ideas, an Australian publication.
Top Review by Chef Regina V. Smith
This is a great vegetable dish with 5 star presentation. I made this as a side for a fall get together with friends. My small pumpkins were on the larger scale, so I used one half of a pumpkin per serving and as a result, my pumpkins did not have lids. I served these along side a bison meat loaf. I made a couple of minor changes. I used chicken stock instead of vegetable stock and pecans instead of the walnuts. The presentation is really quite lovely. These would make a great vegetarian main. Your guests will be singing your praises. Thanks for posting this Sassy.
- 2 golden nugget pumpkin
- 1 tablespoon extra virgin olive oil or 1 tablespoon olive oil flavored cooking spray
- 1 tablespoon butter
- 1⁄2 large leeks or 1 small leek
- 1 parsnip
- 1 carrot
- 2 cloves garlic
- 1 tablespoon flour
- 190 ml vegetable stock
- 220 g cannellini beans
- 1 teaspoon za'atar spice mix (or use some thyme, sesame seeds and salt)
- 4 tablespoons chopped walnuts
- 2 tablespoons soft goat cheese
Directions See How It's Made
- Preheat your oven to 200C.
- Cut a lid from the pumpkins.
- Remove the seeds from the pumpkins with a spoon.
- Spray the inside of the pumpkins with olive oil spray or brush with the oil.
- Place on a baking tray with the lids and bake for 30 minutes.
- Remove lids from tray, and turn pumpkins over.
- Bake shells for an additional 30 minutes.
- Whilst this is happening, prepare the stew.
- Slice the leek thinly.
- Chop the carrot and parsnip into about a 1cm dice.
- Chop garlic roughly.
- Melt the butter over a medium heat and add the leek, carrot, parsnip and garlic.
- Cover and lower heat, cooking for 5 minutes.
- Add flour to vegetables and cook until the flour cannot be seen.
- Add the stock slowly, stirring the whole time over a low heat until the liquid thickens.
- Add the beans and Zaatar, stirring until heated through.
- Remove from heat and stir in chopped walnuts and goats cheese.
- Season with salt and pepper to taste.
- Spoon the mixture into pumpkin shells.
- Top with lids and bake at 200C for 20 minutes.