INGREDIENTS
4 x 500g golden nugget pumpkins
20g butter
1 medium (150g) red onion, finely chopped
3 tsp ground cumin
2 tsp ground coriander
½ tsp sweet paprika
½ cup (100g) pepitas (pumpkin seed without the outer husk), plus some
to sprinkle
1 cup (250ml) vegetable or chicken stock
1 cup (200g) couscous
1 tbsp extra virgin olive oil
12 (approx. 60g) pitted dates, or currants, finely chopped
¼ cup roughly chopped coriander leaves
250ml Greek style yoghurt
¼ cup mint leaves, finely chopped
METHOD
1. Preheat the oven to moderate 180°C (160°C fan-forced).
2. Cut tops from pumpkins, spoon out and discard seeds. Replace lids and place pumpkins in a large baking dish. Bake, uncovered, for about 45 minutes or until tender.
3. Meanwhile, melt butter in a large pan and cook the onion, stirring, until soft. Stir in spices and cook until fragrant. Place pepitas in a dry medium frying pan over medium high heat and toss until they are golden brown. Some might pop.
4. At the same time, for the couscous, heat stock in microwave or a saucepan. Place couscous in a bowl, combine hot stock and oil and pour it over the couscous, cover with a clean cloth and stand for five minutes. Fluff couscous with a fork. Add onion mixture, dates, pepitas and coriander.
5. Divide mixture among pumpkins, replace lids, cover with foil and bake in a moderate oven 15 minutes or until hot. Sprinkle with extra pepitas and coriander.
6. Serve with yoghurt mixed with mint leaves.
Lyndey’s note: if you can’t get Golden Nuggets, try a whole Jap pumpkin, approximately 2kg, which you can cut in half, remove the seeds, then place the two halves cut-side up on a baking tray and cover with foil and bake for 50 minutes or until tender. You will need to scrape a little of the cooked pumpkin from the base to make room for the couscous, but you can put this around the edge.