Easy whole-baked pumpkin.
Cook time: 1 hour 30 mins | Prep time: 10 mins | Serves: 6-8
Ingredients.
1 small butternut pumpkin
3 tablespoons extra virgin olive oil
1 whole garlic
1 cup plain Greek yoghurt
60g wild rocket
1 pomegranate, seeds
2 tablespoons sunflower seeds
salt and pepper to taste
1 tablespoon balsamic glaze, to drizzle
1 teaspoon chilli flakes, optional
Method.
1. Preheat oven to 180ºC (200ºC fan). On a baking tray, lay foil and baking paper on top. Place the pumpkin in the center of the baking paper. Add 2 tablespoons of olive oil and 1 teaspoon of salt. Wrap baking paper and foil tightly around the pumpkin to seal.
2. Repeat foil and baking paper with whole garlic clove. Place onto the baking tray with pumpkin and bake for 1 hour 30 minutes, until pumpkin is fork tender.
3. Unwrap pumpkin and place baked pumpkin onto a platter. Cut lengthways through the centre. Scoop out the seeds. Cut the top of the garlic and add the garlic into the pumpkin flesh.
4. Gently mix through, careful not to pierce to pumpkin skin as this is the vessel to hold the filling. Use a spoon to do this.
5. Add dollops of yoghurt in the centre of the pumpkin. Top with wild rocket, pomegranate seeds, sunflowers seeds, salt and pepper, add remaining olive oil, drizzle balsamic glaze and sprinkle over chilli flakes.
