Roast pumpkin stuffed with wild mushrooms and hazelnuts

Preparation info
    • Difficulty


Appears in
Vegetables: The new food heroes

By Peter Gordon

Published 2007

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These little pumpkins are available only at certain times of the year, but there are many alternatives. You can make this in one large pumpkin – but it’s quite expensive buying enough mushrooms to fill one, so you can bulk them out by adding a layer of sautéed regular mushrooms in the bottom. If the pumpkin is a thick-fleshed variety it can take hours to cook, so cook the hollowed-out pumpkin with the lid askew for an hour before stuffing. These don’t reheat too successfully, as it takes qu