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Pulled Pumpkin
Move over pulled pork, anything you can do, veg can better.
1 comment
Ingredients
- 1 pumpkin
- A drizzle of olive oil
- Sea salt and freshly ground pepper
- Thyme
- 1 chilli, finely chopped
- 4-6 burger buns or rolls
- Coleslaw, for topping
Prep: 10 mins | Cook: 30 mins
Method
1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Halve your pumpkin and scoop out the seeds. Rub the centre with oil, then season with salt and pepper.
3. Place your seasoned pumpkin onto the top shelf of your oven, cut side up, and roast for 30 mins.
4. After 30 mins (or when all moisture has cooked out), the flesh should be rich and dense.
5. Pull the flesh and toss with thyme and chilli or barbecue sauce. Serve in a bun with crunchy slaw.
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(£3.00 per 100g)
Available from 24th AprilVarieties and colours will vary
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£4.00(66.7p each)
Simply bake for 8 mins
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VegHead
I was first introduce to this amazingly simple and super delicious recipe at the Abel&Cole autumn event last year. What a great idea with a minimum effort. Experiment with different varieties of pumpkin and squash to find your favourite. I find Onion Squash my best ever!