We’re a big fan of stuffed peppers, but have you ever thought about making stuffed pumpkins? This recipe from Budgens couldn’t be easier!



2 x 700-800g pumpkins, halved and pips scooped out

75g couscous

2 tbsp SuperValu olive oil

1 SuperValu leek, washed, trimmed and sliced

175g SuperValu chestnut mushrooms, chopped

50g SuperValu pine nuts

2 tbsp SuperValu parsley, chopped

100g SuperValu feta cheese, crumbled

Freshly milled black pepper


Makes: 4

Prep time: 20 mins

Cook time: 1hr 5 mins



1. Pre-heat the oven to 190°C/ Fan 170°C/ Gas Mark 5.  Place the pumpkin halves on a baking tray and cook for 40 minutes.

2. Place the couscous in a bowl and pour over 100ml cold water and leave to stand for 10 minutes.

3. Heat 1 tbsp of the olive oil in a pan and cook the sliced leeks for 3-4 minutes before adding the mushrooms.  Cook for a further 5-6 minutes, until        the vegetables have softened.

4. Fluff up the couscous with a fork then stir into the leek and mushroom mixture with the pine nuts, parsley and crumbled feta cheese.  Season with black pepper.

5. Spoon the stuffing mixture into the pumpkin halves, drizzle with the remaining olive oil and bake for a further 15 minutes.


Like these? Try this:



Pumpkin spice roulade. Another impressive way to use pumpkin.