Festive Stuffed Butternut Pumpkin Recipe

I’m quite proud of the homegrown nasturtium flowers in this photo. I’m still very new to gardening, so any success is greatly appreciated. Nasturtium leaves and flowers are extremely nutritious, full of vitamin C and iron, and are a beautiful addition to this festive dish.
Serves: 4
Ingredients
Method
- 2 small butternut pumpkins
- 2 tbsp cold-pressed olive oil
- Salt & pepper
- Stuffing
- ½ cup uncooked quinoa
- 400g tin chickpeas, drained
- ¼ cup dried cranberries
- 2 tbsp cold-pressed olive oil
- Zest & juice ½ lemon
- ½ tsp cinnamon
- 2 spring onions, green part finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped parsley leaves
- 1 tbsp chopped mint leaves
- 2 tbsp chopped pecans
- Dressing
- 3 tbsp tahini
- 2 tbsp warm water
- 3 tbsp lemon juice
MORE INSPIRATION

Organic Thai Red Rice Rigatoni — Explore Cuisine
Explore Cuisine’s Thai Red Rice Rigatoni is a healthy choice that will please the family and simplify your life. Cooks...

Fruit Free bars with Almond & Chia — Food for health
Packed with lots of healthy seeds, whole grains like millet and chia and bound with rice bran syrup, not glucose…...

Cranberry & Coconut Clusters — Food for health
The Cranberry & Coconut Clusters are such a delicious flavour. Made with Aussie almonds, healthy seeds and fruit pieces. They...

Choc Cherry Clusters — Food for health
The Choc Cherry Clusters are such a delicious flavour. Made with Aussie almonds, healthy seeds and fruit pieces. They are...