IvanEats recipe
Cheesy Stuffed Pumpkin with Mushrooms, Leeks and Roasted Brussels Sprouts
Cooking for
4
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Ingredients
Stuffed Pumpkin
Roasted Brussels Sprouts
Method
Stuffed Pumpkin
- Preheat the oven to 200°C (180°C fan). Cut off the top of the pumpkin and remove the seeds and any liquid inside.
- Place the pumpkin in an ovenproof dish. Rub with 2 tbsp oil and season with salt and pepper. Place the sage, 5 thyme sprigs, and 1 rosemary sprig inside the cavity.
- Roast for 50–75 minutes, until tender but still holding its shape.
- Meanwhile, chop the remaining thyme and rosemary.
- Heat 1 tbsp oil and 1 tbsp butter in a pan. Add the mushrooms, season with salt, and fry until golden brown and their liquid has evaporated. Set aside.
- In the same pan, melt the remaining butter and sauté the onion until soft. Add the leeks and a splash of water. Cover and cook until softened.
- Add the garlic and chopped herbs. Cook for another minute.
- Stir in the flour and cook for 1–2 minutes. Gradually add the milk, stirring continuously until thick and creamy.
- Add the nutmeg, half of the cheese, and the mushrooms. Season with salt and pepper.
- Remove the herbs and any excess liquid from the pumpkin. Fill with the creamy mixture and top with the remaining cheese.
- Return to the oven for 10–15 minutes, until the cheese is golden brown. Save any leftover filling to serve with pasta.
Roasted Brussels Sprouts
- Toss the Brussels sprouts with sage, thyme, oil, salt, and pepper in an ovenproof dish.
- Roast at 200°C (180°C fan) for 25–30 minutes, until golden brown.
- Add the walnuts during the final 5 minutes of roasting.
- Finish with lemon zest, if desired, and serve alongside the stuffed pumpkin.
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