Ingredients
Scale
- 6 mini pumpkins or 1 large (see notes below)
- 1–2 tbsp vegetable oil (optional)
- salt, pepper
For the filling
- 1 cup of cooked farro (use quinoa for GF)
- 3 cups of chopped kale (about 3.5 oz/100 g)
- 4 tbsp chopped pistachios
- 1/2 cup of pomegranate seeds
- 2–3 cloves of garlic, minced
- 1/2 chili, minced (optional)
- 1/2 cup of hummus
- 1 tbsp olive oil (optional)
- 1 tbsp balsamic vinegar
- 1.5 tsp mustard
- 1/2 tsp vegan Worcestershire sauce
- salt, pepper
To serve
- Sunflower Sour Creme or tahini drizzle
- pomegranate seeds
- chopped pistachio
Instructions
Pumpkin
- Cut off the top of the pumpkins, then using a spoon scoop out the seeds. Rub pumpkins generously with oil, if using, salt, and pepper.
- Place them on a baking tray with the little lid back on top, and bake at 200°C/400°F for 30-50 minutes, or until flesh is soft, and the edges turn golden brown. Larger pumpkins may need longer baking time.
Filling
- In a bowl mix together cooked farro, chopped kale, pistachios, pomegranate seeds, garlic, and chili. Add hummus, olive oil, if using, vinegar, mustard, and Worcestershire sauce, and mix well together. Season with salt and pepper.
- Stuff baked pumpkins with filling when ready to serve.
Serve
- Serve pumpkins immediately after assembly, or place them back in the oven at 150°C/300°F for about 20 minutes to warm everything together.
- Serve Stuffed Mini Pumpkins with Sunflower Sour Creme on the side or drizzled with tahini. Enjoy!
Notes
I used butternut, red kuri, acorn, and carnival squash. Orange pumpkin, calabaza, buttercup, delicata, or golden nugget work fine too.
- Prep Time: 30 minutes
- Cook Time: 1 hour