A clever vegetarian twist on a roast stuffing. The flavours won’t disappoint!
Prep Time
15 mins
Cook Time
25 mins
Ingredients
- 3 tbsp Olive Oil
- 1 Medium Red Onion (diced)
- 1 cup diced Celery
- 2 cloves Garlic (crushed)
- 280g fresh breadcrumbs
- ¼ cup sage leaves
- 1 cup Community Co Sweetened Cranberries
- 50g melted butter (try the Community Co Butter Blend)
- 1 medium Butternut Pumpkin
Made with
How to make
- Preheat oven to 190C.
- Slice pumpkin in half lengthways and scoop out seeds. Place on a tray and drizzle with 1 Tbsp oil.
- Bake in oven for 40-45 minutes or until the pumpkin is fork tender.
- When pumpkin is cool enough to handle, scoop out the flesh leaving a 2cm border.
- Add onion, celery, garlic and olive oil to a non stick pan and cook for 8-10 minutes until softened.
- Once cooked add to a bowl with breadcrumbs, sage, cranberries, and butter. Mix well.
- Spoon mixture into hollowed pumpkins and return to over for 10-12 minutes, or until filling is hot and golden brown.
