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BUTTERNUT PUMPKIN RINGS WITH SAVOURY STUFFING

This recipe is all about sweet and savoury. These pumpkin rings are baked in the oven and then filled with a delicious stuffing of nuts, grains, vegetables and herbs. Enjoy them as a side or as a main meal with a beautiful fresh salad.
This recipe is gluten free.
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Prep Time 30 minutes

Equipment

  • 1 small saucepan
  • 1 non stick pan
  • 1 round cookie cutter

Ingredients
  

PREHEAT OVEN TO 180°C or 350°F

INGREDIENTS

  • 1 medium size butternut pumpkin/squash
  • 1 tbsp light tasting oil for basting pumpkin rings
  • 135g or 3/4 cup quinoa
  • 240mls or 1 1/4 cup water
  • 1/2 massel chicken like stock cube
  • 65g or 1/2 cup lightly toasted pine nuts
  • 50g or 1 small to medium purple onion, finely diced
  • 20g garlic or 3 large cloves, minced
  • 56g or 1 stick celery, diced small
  • 70g button mushroom, finely chopped
  • 2 teasp lemon zest
  • 2 tbsp finely chpped Italian parsley
  • 1 1/2 teasp dried thyme
  • salt to taste

Instructions
 

METHOD FOR PUMPKIN RINGS

  • *To make the pumpkin rings cut the butternut pumpkin crosswise into equal slices about 2-3cm thickness.
    *Take a cookie cutter and place it in the middle of each slice and press down firmly to make a perfect circle. Use left over pumpkin scraps for soup.
    *Place the rings on a lined baking tray, brush them lightly with oil and place in the oven. Bake until just tender approximately 25 minutes. 
    *Test with a skewer for doneness. 
    *When baking time is complete remove from oven and set aside ready for the filling.

PREPARE THE FILLING

  • * While the pumpkin is baking prepare the filling.
    *Place quinoa in small size saucepan, add water and 1/2 a massel stock cube (dissolved in a little water). 
    *Bring to a boil then turn heat down to a simmer and cook for 20 minutes or until water has evaporated and the grain is light and fluffy. 
    *Remove from heat fluff up cooked grain with a fork and set aside. 
    *Toast pine nuts in a dry pan on low heat until they just start to change colour and set aside.
    * In an oiled pan saute onion and garlic, celery and mushrooms separately until tender then add to the quinoa.
    *Add lemon zest, toasted pine nuts, chopped parsley, dried thyme to the grain and vegetables. 
    *Toss together and season with salt to your liking.
    *Arrange pumpkin rings on a serving plate, fill each centre with the savoury stuffing.
    *Finish with a dollop of non dairy yoghurt, non dairy cream or aioli.
    *Garnish with micro greens or whatever you fancy.

SERVE WITH A FLAT SLOTTED SPOON WHEN TRANSFERRING TO YOUR PLATE