Stuffed Pumpkin


What you’ll need…

2kg butternut pumpkin, halved lengthways 

2 tbsp olive oil 

50g (1/2 cup) Sunbeam Australian Walnuts 

55g (1/3 cup) Sunbeam Australian Hazelnuts 

105g (1 1/2 cups) Fresh sourdough breadcrumbs (made from day-old bread) 

Diced mushrooms 

100g Danish feta, crumbled 

1 egg, lightly whisked 

2 teaspoons fresh lemon thyme leaves, plus extra sprigs, to serve 

1 small brown onion, finely chopped 

30g baby spinach leaves, chopped 

2 garlic cloves, crushed 

100g (¾ Cup) Sunbeam Australian Currants


Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool. 

Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop 

Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme. 

Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.  

Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.