Winter and pumpkin go together like a blissful duet. Stuffed pumpkin is not only a centre piece but the main course too! Here’s my vegan-friendly, dairy-free, Black Bean & Quinoa Stuffed Pumpkin.
Whether you’ve saved dozens of pumpkins from the season and wondering what to do with them, or you make a special effort to buy them from your local farmers market in season, this one is a ‘goodie’. My recipe is just a guide. You can enjoy a range of flavours – add extra spice, herbs and protein as you wish.
The secret ingredient though, I think, is the relish! Whether homemade or store bought, relish/chutney adds extra oomph with a complex of spices, fruity flavours and a touch of sweetness.
Black Bean & Quinoa Stuffed Pumpkin
Serves: 6
Prep time: 15 minutes
Cook time: 60 minutes
TIPS: As an alternative swap out quinoa for rice; pumpkin for squash; relish for your favourite flavour-ite.
Ingredients
- 1 small pumpkin
- 3 Tbsp olive oil
- 1/4 tsp salt
- freshly cracked pepper
- 1 onion, finely chopped
- 1 cup black beans, washed and drained
- 1 cup cooked quinoa, as per packet instructions
- 1 tomato, roughly chopped
- 1 Tbsp tamarind paste
- 4 Tbsp homemade relish
- 2 Tbsp pine nuts
- sprigs of fresh oregano
- Preheat oven to 180°C fan forced. Line an oven dish with baking paper or foil.
- Carefully cut pumpkin in half horizontally. Scoop out seeds and use a spoon to scrape off any stringy fibres; discard.
- Rub pumpkin halves, inside and out with 2 tablespoons of oil. Season with salt and pepper and bake for 40 minutes.
- Saute chopped onion in 1 tablespoon of oil for 3-4 minutes over medium heat until soft. Add black beans, cooked quinoa, tomato, tamarind paste and relish to the pan and heat gently, stirring until combined.
- Fill pumpkin halves generously with filling; top with pine nuts and bake for a further 20 minutes until golden brown and pine nuts are toasted.
- Sprinkle with fresh herbs to serve.
Enjoy! What isn’t eaten can be mashed and served as a delicious ‘side’ for breakfast, lunch or dinner.
