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Stuffed Butternut Pumpkin with Lemon Cream Sauce

by | Jan 10, 2015 | Dinner Recipes, Lunch Recipes, Vegetarian Recipes

Stuffed Butternut Pumpkin with Lemon Cream Sauce: A Flavor-Packed Comfort Meal

Stuffed butternut pumpkin

This Stuffed Butternut Pumpkin with Lemon Cream Sauce is the perfect choice. It’s packed with hearty, wholesome ingredients, delivering a wonderful balance of sweet, savory, and zesty flavors. Whether you’re serving it as a main dish or an impressive side, this recipe is sure to become a favorite.

And remember you can serve this with fish, chicken or any other protein of your choice if you so desire or keep it vegetarian.

Courtsey: Vegie Head

Ingredients:

  • 1/2 of a large butternut pumpkin
  • 1 tbsp coconut oil
  • 1 large onion, diced finely
  • 1 zucchini, diced finely
  • 1 cup broccoli florets, chopped finely
  • 1/2 cup shredded coconut
  • 1/2 cup almond meal
  • 1/2 cup savoury yeast flakes (nutritional flakes)
  • 1 cup gluten free bread crumbs

Garlic Lemon Cream:

  • 1 cup cashews, soaked for 2-3 hours
  • 1/2 clove of garlic
  • juice of one lemon
  • salt to taste

Method:

  • Preheat your oven to 220°C, and prick the pumpkin lightly with a fork.
  • Lay, flesh side down on the baking tray and cook for 40 minutes, or until tender.
  • Saute the onions and zucchini in the coconut oil, until soft, then add the finely chopped broccoli florets and combine.
  • Cook for a few more minutes, then set aside.
  • When the pumpkin is cool enough to touch, gently scoop out the flesh, being careful not to pierce the skin, and put into a bowl.
  • Mix the pumpkin, onion, zucchini and broccoli together well. In a smaller bowl, combine the shredded coconut, almond meal, savoury yeast and bread crumbs together.
  • Spoon the mixed vegies into the pumpkin skin and top with the crumb mix.
  • Bake for 20-25 minutes, or until top is golden brown.
  • To make the sauce blend or process the cashews, garlic, lemon and salt together, adding water if you want a thinner consistency.
  • Serve immediately, drizzled with the sauce.
  • Top with extra coconut oil, coriander and pomegranate seeds or goji berries for colour and tang.

 

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