Roasted, stuffed pumpkins adorned with hearty kale, creamy feta and bursts of fresh pomegranate provide a little seasonal colour and comforting carbohydrate as the weather gets a bit nippier (here in the base half of the globe, anyway). It’s sweet, deliciously satisfying, and healthy to boot.
Roast pumpkins with kale, feta & pomegranate
Serves 2
2 sweet dumpling pumpkins
1 bunch lacianto kale (tuscan cabbage)
½ pomegranate, seeds removed
50g goats feta
Butter
Extra virgin olive oil
½ tbs apple cider vinegar
2 sweet dumpling pumpkins
1 bunch lacianto kale (tuscan cabbage)
½ pomegranate, seeds removed
50g goats feta
Butter
Extra virgin olive oil
½ tbs apple cider vinegar
Cut off the top of each pumpkin, and hollow them out by scooping out the seeds. You may need to slice a little off the bottoms as well, just so that they can sit flat when serving. Set aside the seeds. Spread the seeds out on a lined baking tray, season with sea salt and set aside.
Place pumpkins, hollowed side face down on another lined baking tray or roasting dish. Pierce skin a couple of times with a fork, rub with a little butter or olive oil, and place into preheated oven for 45 minutes (until the flesh inside is soft, but the pumpkins retain their shape and colour).
Place pumpkins, hollowed side face down on another lined baking tray or roasting dish. Pierce skin a couple of times with a fork, rub with a little butter or olive oil, and place into preheated oven for 45 minutes (until the flesh inside is soft, but the pumpkins retain their shape and colour).
Remove the seeds from the pomegranate by firmly tapping the fruit over an empty bowl, or by using a spoon (caution: this is very messy!). Remove any white pith and discard the fruit husk. Set seeds aside.
After 30 minutes of roasting, place the baking tray with the pumpkin seeds in the oven along with the pumpkins. The seeds will only take 15 minutes and will be ready at the same time as the pumpkins.
After 30 minutes of roasting, place the baking tray with the pumpkin seeds in the oven along with the pumpkins. The seeds will only take 15 minutes and will be ready at the same time as the pumpkins.
Meanwhile, de-stem kale (the leaves should just pull off the stem), discard stems, and chop leaves roughly. Saute in a good knob of butter in a heavy based pan on the stovetop for about 5 minutes. Crumble feta on top of the kale mixture and stir gently to warm through the feta and melt it a little. Take the pan off the heat and finish off with a drizzle of olive oil, a splash of apple cider vinegar and sea salt and black pepper to taste. Set aside.
To serve, remove cooked pumpkins and seeds from the oven and fill each pumpkin with half the kale and feta mixture. Top with a small handful each of pomegranate seeds and roasted pumpkin seeds. Season to taste and drizzle once more with olive oil.
To serve, remove cooked pumpkins and seeds from the oven and fill each pumpkin with half the kale and feta mixture. Top with a small handful each of pomegranate seeds and roasted pumpkin seeds. Season to taste and drizzle once more with olive oil.
