Mini Roast Pumpkins Stuffed with Mushrooms

By Marion McGivern - October 27, 2021

Ingredients:

  • 4 butternut squash or small pumpkins
  • 3tbsp coconut oil
  • 400g (14oz) button mushrooms
  • 1 banana shallot, sliced finely
  • 1 clove garlic, crushed
  • 1 x 400ml tin of coconut milk
  • 1 stick lemongrass
  • 1tbsp grated ginger
  • 1 large bunch of fresh coriander, chopped
  • 1tbsp fish sauce
  • 1tbsp soy sauce
  • 1 lime, zest and juice
  • 2 red chillies, sliced finely
Recipe and image courtesy of the Mushroom Bureau

This mini pumpkin recipe is just right for autumn! Pumpkins are not just for Halloween – they’re delicious and good for you, too! This recipe is suitable for vegans, if you use one of the vegan fish sauce substitutes you can buy.

Serves: 4
Cooking time: 30min

How to make mini pumpkin recipe:

  1. Pre-heat oven to 200°C., 400°F., Gas Mark 6.
  2. Cut the top off the pumpkins/squash and remove, retaining the top to act as a lid, leaving a globe-like bowl. Hollow out the seeds and as much flesh as you can, then discard the seeds.
  3. Heat a saucepan with the coconut oil and add the pumpkin/squash flesh, mushrooms, shallot and garlic. Cook on a medium heat for 10min, stirring often until softened.
  4. Add the coconut milk, lemongrass, ginger and most of the coriander and mix well.
  5. Add the fish sauce, soy sauce, lime and chillies and gently stir in.
  6. Fill each pumpkin/squash with the mixture and top with the lid, then roast in the oven for about 15-20min until they are starting to colour on the outside.
  7. Remove from the oven, top with the remaining coriander and serve.

If you’re a fan of squash, we’ve got you covered!

Try this warming Lamb Stew With Butternut Squash And Chestnuts or, for vegetarians, this tasty Roast Butternut Squash and Chestnut Soup?

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