These beautiful little pumpkins are a real showstopper.
You can find them in supermarkets around Halloween or alternatively use very small squash. They can very be very hard to cut so you will need a sharp, strong knife.
Serves 4
Prep 10 minutes
Cook 1 hour
INGREDIENTS
- 4 mini pumpkins
- Sea salt
- 16 fresh sage leaves
- 250g soft goat’s cheese
- 2 tsp chilli flakes
- 2 ½ tbsp olive oil
- ½ tsp chilli powder
METHOD
- Preheat the oven to 180°C fan/200°C/ gas 6. Carefully slice the top off each pumpkin, then using a small sharp knife, cut around the cavity containing the seeds. Scoop these out with a spoon and set aside.
- Season the inside of each cavity with a good pinch of sea salt, then line with two sage leaves. Stuff each with a quarter of the goat’s cheese, then scatter over the chilli flakes before replacing the lid. Rub each pumpkin with ½ tablespoon of the olive oil, scatter with a little more salt, and top each pumpkin with more sage leaves, making sure there’s plenty of oil on the leaves too. Transfer to the oven and roast for 1 hour.
- Rub the pumpkin seeds with kitchen paper to get rid of any flesh and toss with ½ tablespoon of olive oil, the chilli powder and a pinch of sea salt. Ten minutes before the pumpkins are ready, tip the seeds into the roasting tin alongside, then return to the oven.
- Serve the pumpkins whole, along with a green salad.
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