Name: Stuffed Pumpkin with Nuts and Danish Cheese (Fyldt Bagt Græskar med Ost)
Yield: Serves 6
Cuisine: Danish
Ingredients: 1 large red onion, finely chopped; 200 g (7 oz/1½ cups) pine nuts; 200 g (7 oz/1¾ cups) grated aged Havarti or Cheddar cheese; 2 tbsp oats; 200 g (7 oz/1½ cups) water chestnuts, cubed; 8 tbsp olive oil; 100 g (3½ oz/¾ cup) cashew nuts; 1 Natoora Delica pumpkin; 2 tbsp hemp seeds; 2 tbsp lemon juice; 2 tbsp honey; a pinch plus 1 tsp pink Himalayan salt or sea salt; 1 large clove of garlic, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

In the good old days, it wasn’t a question of: ‘Can we eat this pumpkin, or is it just for carving for Halloween?’, they were all farmed to eat. I tend to always use the ‘pie pumpkins’, which can also be used for Halloween if it’s that time of year.

Pumpkin is one of my favourite vegetables, even in its most simple form, drizzled with olive oil and coarse sea salt and baked in the oven for an hour – utterly, utterly delicious.

This dish is a really satisfying winter warmer,