The Poor Porker's Recipe For Stuffed Pumpkins - Stuffed Pumpkins

Try this stunningly beautiful pumpkin recipe by the team at the Poor Porker. Best known for their vegan beignets, this dynamic duo whips up crowd-pleasing homemade recipes of all shapes and sizes, as proven here with these divine little lentil-stuffed pumpkins.

PS. We love The Poor Porker’s blog as much as we love their recipes and this amazing chalkboard-covered fridge DIY is totally up our alley!

  • Roasted pumpkins With lentils and fenugreek

  • Ingredients:

    2 small pumpkins
    1 whole onion, finely chopped
    4 cloves garlic, minced
    1 cup red lentils
    1 cup black lentils
    1 handful fenugreek sprouts
    Salt and pepper to taste
    4 tablespoons butter
    Olive oil for drizzling

  • Directions:
    • Preheat oven to 325 degrees.
    • Cut the top of your pumpkins and set aside. Clean out the inside. Separate the seeds from the pulp and rinse.  Toss in a bowl with 2 tablespoons melted butter. Spread the seeds in a single layer on to a baking sheet. Flip every 10 minutes. Cook until golden brown. This should take around 30 minutes.
    • Liberally oil and season the inside of the pumpkins then place them hollow side down on a baking sheet. Season and oil the lids and place them next to hollowed pumpkins on the baking sheet.  Roast for 30 minutes. Then remove from the oven. And set aside.
    • Cook lentils separately following directions on the package. Generally the red lentils cook much quicker than the black. Do not overcook. They should have a slight bite.
    • Drain, and then set aside.
    • In skillet, over medium heat caramelize onions using 1-tablespoon butter and a drizzle of olive oil. Add garlic when nearly caramelized then add drained lentils. Cook for 2 minutes then spoon the lentil mixture to the pumpkins.
    • Roast for another 5 minutes then top with fresh fenugreek sprouts and pumpkin seeds…Enjoy!

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