As I promised more pumpkin recipes! Stuffed Butternut Pumpkin to be exact.
A savoury one this time, very easy to make and part of it can be prepared ahead of time. What is it stuffed with you ask, healthy stuff of course even my youngest daughter liked this, always glad to find a healthy recipe winner! It has broccoli and cauliflower rice as the bulk of it add some onion, parsley, ground ginger, coconut cream, goats cheese and bobs your uncle that’s it. Of course the full recipe is below.
You can eat this for breakfast lunch and dinner, you could eat it on its own or serve as a side dish which is what I did, we had it with some baked fish with a squeeze of lemon juice and a salad, yummo its making me hungry just thinking about it.
Ok broccoli and cauliflower rice is so easy to make you can do it by hand but its obviously much quicker doing it in a food processor, I have a thermomix and I love it, I use it everyday well just about. What else can you do with broccoli and cauliflower rice? Here are a few suggestions:
- Broccoli sauteed in some coconut oil with a dash of apple cider vinegar, ground turmeric and ginger served with a poached egg.
- Cauliflower cous cous (recipe coming to blog)
- Cauliflower pizza, I haven’t actually tried this yet but think I will.
- Broccoli salad with beetroot that idea just popped into my head, another recipe to create.
If you can think of anymore ideas let me know.
So to get prepared for this recipe ahead of time you just need to blitz your broccoli and cauliflower into rice size pieces, be warned start with a quick pulse there is a fine line between pulses for these veggies, if you cross the line you will get mush and you don’t want mush good, to add to your dogs dinner though if you have one. Put it in the freezer and you have it on hand for whenever you need it, easy!
Now the same deal for any pumpkin recipes that calls for pumpkin puree and you will find a few of my pumpkin recipes require it. In the picture above all you need to do is cut your pumpkin in half or you can cut it into smaller pieces if you prefer put it on an oven tray lined with baking paper and cook in a moderate oven around 180c for one hour. When its cooked let it cool down scoop seeds out, discard and then scoop flesh and you can either give it a quick mash by hand or blitz it in your food processor. Put it into 1 cup containers or zip lock bags and label it, trust me you need to I have put things in the freezer thinking yes I will remember what this is, wrong, sometimes you can and sometimes not, I border on the not! Its so much easier to label things you can use a white board marker on your containers or get a piece of sticky tape and write on that with a permanent black marker pen.
Thanks for reading and I hope you enjoy this recipe. 🙂
P.S. More pumpkin recipes to follow, I think I might have said that already, now you understand the freezer thing!
- 1 butternut pumpkin cut in half lengthways.
- 1 brown onion diced
- 1 small to medium head of cauliflower cut into florets
- 1 small to medium head of broccoli cut into florets
- ½ cup fresh parsley or 2 TBS dried (reserve some to garnish if using fresh)
- 1 tsp ground ginger
- 2 TBS coconut cream
- 1 tsp sea salt
- ½ tsp black cracked pepper
- 65gm goats cheese or cheese of choice.
- Put oven on at 180c
- Line an oven tray with baking paper
- Cut pumpkin in half lengthways and place on tray
- Cook for approximately for an hour test with skewer when soft its ready
- scoop seeds out and discard
- scoop flesh out leaving a layer on the skin and put into a medium size bowl
- combine the rest of ingredients together except cheese
- put cheese on top and put back in the oven for 20 minutes at 180c or until warmed through
- serve with parsley to decorate