Introduction
For a tasty meal that looks great, our stuffed pumpkin will have your mouth watering.
We make the stuffing with a secret ingredient – our fan favourite Sourdough Vienna – then mix it together with sautéd onions, apple, craisins, bacon, lemon rind and more. The result is a sweet and savoury stuffing that gets roasted to perfection, pairing beautifully with the mini pumpkins. Top it with melted cheese and you’re ready to go.
If you’ve been after a stuffed roast pumpkin recipe, look no further. Once you’ve tried this you’ll want to make it again and again!
Ingredients
Stuffing
Pumpkins
Method
Stuffing
Place butter into a large saucepan over a medium heat for 1 minute. Sauté onion, bacon and celery for 5 minutes, add granny smith apple, craisins and lemon rind. Cook for a further 2 minutes and transfer into a large bowl
Add chopped Bakers Delight Sourdough Vienna, egg, parsley and salt and pepper
Sprinkle onto a tray and bake for 35 minutes. Remove from oven and transfer into a bowl
Pumkpins
Pre heat oven to 180 degrees
Cut the top off each pumpkin and scape out the seeds inside, place onto a large baking tray or dish
Brush the inside of the pumpkins and lids lightly with olive oil and sprinkle generously with salt and pepper, place the lids back on and bake until slightly tender, around 20 minutes
Fill each hollowed out pumpkin with Sourdough stuffing, top with shredded cheese
Leaning the lids on the mini pumpkins, return them to the oven and bake for a further 25-35 minutes, until the pumpkins are cooked, stuffing is crispy and cheese has melted. Serve immediately
