Whole Roasted Buttercup Pumpkin

There’s something special about serving up a whole roasted pumpkin. It looks impressive, tastes incredible, and makes the most of one of autumn’s best veggies. This Whole Roasted Buttercup Pumpkin with Herby Lentil & Feta Filling is packed with savoury goodness: creamy roasted pumpkin, nutty lentils, tangy feta, and toasted walnuts, all brightened with lemon and fresh herbs. It’s works well as a hearty vegetarian main as it does as a beautiful side for a shared table.

Easy to make and naturally gluten-free, this recipe is perfect for cosy dinners, meat-free Mondays, or your next autumn gathering. Plus, it’s a great way to use up that buttercup pumpkin sitting on the bench!

Ingredients

• 1 whole buttercup pumpkin
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 can brown lentils, drained and rinsed
  
• ½ cup walnuts, roughly chopped and toasted
• 1 small bunch fresh parsley, chopped
• 1 tsp lemon zest
• Juice of half a lemon
• 100g feta, crumbled
• 2 tbsp Greek yoghurt or sour cream, for serving (optional)
• Chilli flakes, to garnish (optional)

Method

Step 1: Roast the pumpkin
Preheat oven to 180°C fan bake. Place the whole buttercup pumpkin on a lined baking tray and roast for 45–60 minutes, or until a skewer slides easily through the flesh. Remove from the oven and allow to cool slightly.

Step 2: Prepare the filling
While the pumpkin is roasting, in a pan over medium heat sauté the onion for 3–4 minutes until softened, then add the garlic, smoked paprika, cumin, and cook until fragrant, stirring often to prevent sticking. Add lentils to the pan and mix well, until lentils are warmed. Remove from the heat and stir through walnuts, lemon zest and juice, and parsley. Season with salt and cracked pepper to taste.

Step 3: Prep your cooked pumpkin
Using a sharp knife, carefully slice off the top of your cooled pumpkin to form a lid. Scoop out and discard the seeds and soft membrane. Scoop out just a little bit of the pumpkin flesh and mix it with your lentil mixture - this way your lentil and pumpkin flavours can meld a little (plus it will add some moisture to your lentil mix)

Step 4: Stuff the Pumpkin.

Fill the pumpkin generously with the lentil mixture. Put the lid back on loosely and return to the oven for another 10–15 minutes to warm everything through and meld the flavours.

Step 5: Serve!

Remove from oven, take off lid and cover with crumbed feta (the more the better if you ask us!) Slice into wedges or scoop out with a spoon. Top with a dollop of yoghurt or sour cream and a sprinkle of chilli flakes if you like a little heat. Enjoy!

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• Add chopped sun-dried tomatoes or olives to the filling for a Mediterranean twist.
• Swap walnuts for pecans or pumpkin seeds for a nut-free version.
• Want it vegan? Use coconut yoghurt or leave off the topping and swap feta for a plant-based version.