Stuffed spiced butternut pumpkin recipe
Stuffed, spiced butternut pumpkin is easy to make, and it's sure to impress vegetarians and meat eaters alike. Here's how to make this healthy dish.
Australians have embraced the trend towards eating more plant-based foods, which means you might be catering for a vegetarian or vegan this Christmas. An easy solution is to get a “tofurky” or vegan roast from the supermarket, but why not cook something that even the most committed carnivore can’t resist?
RACV Club Sous Chef Callum Nugent’s stuffed spiced butternut pumpkin recipe is filled with the festive goodness of spices, herbs and dried fruit, and it’s easy to make. Along with sultanas, dates, prunes and apricots, this recipe uses barberries, which are traditionally used in Iranian cooking. Barberries have a lovely tangy, citrus flavour, and are available in Melbourne at specialist food stores. Search online to find a store close to you. Otherwise, use cranberries instead.
Callum says many people have trouble cutting a whole pumpkin, and he offers this tip: “I find it is easiest when you cut off the top and bottom of the pumpkin so that it becomes is nice and steady.