Baked Pumpkin with Cous-Cous & Vegetables
Our baked pumpkin with cous-cous and a vibrant assortment of garden-fresh vegetables is a testament to the art of balanced flavors, enhanced by the nuanced touch of Vegeta Gourmet. This dish invites you to embrace a wholesome and flavorful dining experience that's as comforting as it is nutritious.
Ingredients
2 MEDIUM BUTTERNUT PUMPKINS (2 x 750g)
3 TABLESPOONS OF OLIVE OIL
1 LARGE ONION
1 RED PEPPER (150g)
1 ZUCCHINI (200g)
2 CLOVES OF GARLIC
PAPRIKA
1 TABLESPOON OF VEGETA GOURMET
50mL PASSATA
200g COUS-COUS
150g GRATED CHEDDAR
1 TABLESPOON OF FINELY CHOPPED PARSLEY
Preparation
1
PREHEAT YOUR OVEN TO 200°C
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2
PEEL OFF THE SKIN OF YOUR PUMPKINS AND CUT LENGTHWISE TO GET 4 PIECES, CLEAN THEM FROM THE PITS & SEEDS (FROM THIS THEY SHOULD BE HOLLOW). PLACE THEM IN THE OVEN AND BAKE FOR 50MIN UNTIL SOFT.
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3
MEANWHILE, HEAT UP YOUR OIL IN A IN A PAN AT A MEDIUM HEAT AND FRY YOUR FINELY CHOPPED ONION UNTIL TRANSLUCENT. ADD YOUR DICED PEPPER AND FRY BRIEFLY
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3
THEN ADD AND FRY OFF YOUR DICED ZUCCHINI BEFORE ADDING YOUR CRUSHED GARLIC, ADD A SMALL AMOUNT OF PAPRIKA, VEGETA GOURMET THEN SIMMER OVER A LOW HEAT FOR 5MIN. ADD A SMALL AMOUNT OF WATER IF NECESSARY.
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4
ONCE YOR HAVE LET IT SIMMER FOR 5MIN, ADD YOUR PASSATA ALONG WITH 400mL OF WATER. ADD YOUR COUS-COUS AND STIR FOR 5 MINUTES BEFORE TAKING IT OFF THE HEAT AND LETTING IT SIT.​
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5
ONCE YOUR PUMPKIN IS BAKED AND SOFT, GRAB A LARGE SPOONFULL OF THE PREPARED VEGES AND COUS-COUS AND START FILLING UP YOUR HALVED PUMPKINS. SPINKLE WITH YOUR GRATED CHEESE AND RETURN TO THE OVEN TO BAKE FOR ANOTHER 5-10 MINUTES.
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6
SPINKLE WITH FRESH PARSLEY AND ENJOY!
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TIP
IF THE PUMPKIN MEAT IS THICKER, REMOVE PART OF IT WITH A SPOON AND ADD IT TO THE VEGETABLES BEING COOKED! (WHILE MAKING SURE THAT IT STAYS THICK ENOUGH TO KEEP THE PUMPKIN BOWL FIRM)
