I personally feel that no Halloween is complete without pumpkins. I find them completely magical and nostalgic, probably all thanks to Mr Walt Disney and his epic creation of Cinderella. Their form, their colour and their twisty vines are so beautiful and mysterious. I think they set the tone for autumn and Halloween perfectly. This means one thing for me: chilled nights in, log fires, movie nights, blankets, mulled wine, hibernation, woolly hats, onesies and absolutely everything cosy!
Comfort food and Autumn go together like Gin and Tonic, the match made in heaven. And that is exactly what I intend to do, make and eat lots of delicious comforting wholesome food, and share it all with you lovely people!!
This post is dedicated to Halloween and making it as festive as possible. I usually like to carve one or two out for decoration around the house – as you can probably tell I’m quite a fan of Halloween and all the festivities that it brings. I also like to roast a whole one and fill it with all the tastiness.
Which brings me to today’s recipe !
But firstly a quick word on why pumpkins are an autumnal winner…
Pumpkin contains a high amount of vitamin A, great for eyesight, the immune system and regeneration of cells. They are a good source of cancer fighting antioxidants and they contain more potassium than bananas. Pumpkins are also really high in fibre, yet really low in calories, helping you stay fuller for longer, the perfect weight loss food.
Plus when you stuff an already healthy pumpkin full of lots of other delicious veggies you are doubling the antioxidants, vitamins & minerals, making it the perfect nourishing meal to ward off any colds that may be lingering as the winter starts to draw nearer.
1 medium sized pumpkin
A large roasting tin filled with your favourite vegetables (I used 2 bell peppers, 1 medium onion, 1 bulb of fennel, 1 head of broccoli, 1 sweet potato, a handful of mushrooms & 1 courgette, fresh chilli, fresh garlic) all chopped in to small chunks
1 tablespoon coconut oil
1 teaspoon cumin seeds
A drizzle of olive oil
How to make
Pre- heat the oven to 190 degrees.
Chop up all of your veggies in to small chunks – ready for roasting.
Chop the top off the pumpkin and scoop the insides and seeds out. Place the lid back on and then place on a roasting tin and bake in the oven for 50 minutes.
Ten minutes in to the pumpkins cooking time, put the coconut oil in another roasting tin and into the oven to melt for one minute. Once melted, remove from the oven and add the vegetables including garlic and chilli into the tray and coat in the oil. Sprinkle with the cumin seeds and place back in to the oven to roast, for 30 – 40 minutes. Keep taking the tray out of the oven and stirring the vegetables to prevent sticking.
Once everything is nicely softened remove from the oven, sprinkle the roast veg with the fresh parsley. Drizzle the inside of the pumpkin with olive oil and put all of the roasted veggies in to the pumpkin, topping it back with its lid. Place back in the oven for a last ten minutes and then you are ready to serve! If you feel you need to you could serve this with a nice fresh salad or some brown rice, however it is perfectly satisfying on its own.
Wishing you the cosiest and most festive halloween