This recipe is the result of the fact that I haven't yet managed to go grocery shopping since getting back from fieldwork - but have a veggie patch in my garden.The interesting thing about it is that it uses more unusual parts of the pumpkin plant. Pumpkin leaves are used in this recipe in the same way spinach might be. This is an African food staple. Also pipitas (roasted pumpkin seeds) are used. The flowers are of course also edible so can also be stuffed along with the pumpkins with this mix.
Serves 2
Ingredients
2 x small pumpkins
Pumpkin leaves
5 x roma tomatos
Herbs
Pipitas
Wholemeal pasta, mince or brown lentils (your choice)
Pepper
1 x large onion
Garlic
1x beef stock cube
Grated cheese
Olive Oil
Method
1. Pour boiling water over chopped pumpkin leaves in a saucepan. Leave for 5 mins while preparing other ingredients.
2. Preheat oven to 180 degrees.
3. caramelise onion and garlic in oil in saucepan on stove top.
4. Drain pumpkin leaves and add to onion and garlic. Saute
5. Chop tomatoes and add to mix.
6. Cook pasta, mince or lentils separately then add to tomato mix.
7. Add herbs, pepper and pipitas. Remove from heat.
9. Cut lid off pumpkins, scoop out innards.
10. Scoop in tomato-y mixture into the pumpkins, add cheese, put back on lid of pumpkin.
11. Cook in oven for about 20 mins. Enjoy!
