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A tasty vegetarian version of the turducken principle, can be served as a main or side, crammed with beta carotene for healthy gastric, eye and skin health.



1 cup milk
2 kg peeled butternut pumpkin
1/3 cup smooth peanut butter
1 1/2 cup cooked basmati rice
2 teablespoons chopped chives
1 teaspoon dried garlic
100 grams crumbled feta
1 beaten egg
2 teaspon chopped rosemary leaves
1 Large *red capsicum halved and deseeded
1 long zucchini halved and deseeded (to make a well in each side)
1/2 cup carrot finely chopped
String to tie the pumpduken
Tomato passata with a dash of Worcestershire sauce to serve
Extra virgin olive oil for basting

Pumpduken Directions

Preheat the oven to 180C

Cut the peeled pumpkin in half and bake for 20 minutes until tender, take out of the oven

Scrape the middle out of each pumpkin half to make a well leaving a 2 cms thick outer wall of the pumpkin for the inner ingredients, set aside

In a heavy bottomed pan heat some olive oil, soften add dried garlic and chives stir through then add rosemary leaves

Mix rice, onion, garlic, fetta, and egg in a large bowl

Press the mixture down inside the pumpkin, leave a little of the mixture for packing around the inner vegetables

Press the capsicum halves, one in each side of the pumpkin and press down

Mix chopped carrot and smooth peanut butter together in a bowl

Place a zucchini half inside the capsicum and fill with chopped carrot and peanut butter mixture

Fill the remaining space between the capsicum and zucchini with the last of the rice mixture

Press everything down and gently place two halves of the pumpkin together and tie with string to keep together

Place on a baking tray and bake for 50-60 minutes until pumpkin is soft to touch

Gently remove the string and cut into slices and serve on with tomato salsa

Recipe notes

Stoma patients may wish to peel the skin on the capsicum (grill capsicum skin side up for 2-3 minutes – let cool and peel skin)

Nutrition facts

Per Serving

Fibers (g): 2g