There are 45 different varieties of pumpkins and while the Jack O Lantern pumpkins are the most recognizable, pumpkins come in different colours, shapes and sizes. Look for the mini ones if you want to stuff and cook them whole.
I have used caramelized onion in this recipe and I recommend doing a batch and keeping in fridge as these are incredibly versatile. You could add to a quiche or pie or sandwiches. To do caramelized onion, slice 2 onions thinly, fry in a couple of tablespoons of oil on low heat for 20 – 25 minutes.
2 small pumpkin or winter squash
1 x 400g tin of red kidney beans, drained and rinsed
½ red pepper, finely diced
2 tablespoons of caramelized onion
1 tablespoon mayonnaise
1 tablespoon of tomato ketchup
1 tablespoon of vegetable oil
100g grated cheese
Freshly ground pepper
Salt to taste
FOR THE MINT YOGHURT SAUCE
Generous handful of mint, finely chopped
1 green chilli
1 shallot finely chopped
1 tablespoon lemon juice
1 teaspoon sugar
150g Greek style yoghurt
Salt to taste
Wash pumpkins well. Cut the top off each pumpkin and scoop out all the pith and seeds. Sprinkle salt in the cavity along with a couple of spoons of water and microwave for five minutes. Let cool.
Preheat oven to 190 degrees Celsius.
Transfer kidney beans into a bowl and mash well. Mix in the red pepper, onion, mayonnaise, tomato ketchup, cheese, salt and pepper.
Stuff the inside cavity with the bean mix and cover with the top. Place pumpkin on a foil lined baking tray. Rub the oil on the skin of the pumpkin. Roast in preheated oven for 80 – 90 minutes until golden brown.
To make the yoghurt sauce, blitz the mint, green chilli, shallot in a food processor. Then add the yoghurt, sugar and lemon juice. Season with salt.
When ready to serve, cut the pumpkin into wedges. Spoon sauce over and serve warm.