Golden Nuggets

I have never had real success growing pumpkin. Butternut tends to be our favourite however we have never had one out of the garden that was right to eat.

I subscribed sometime last year to Green Harvest (again, not sure what happened there). Green Harvest are based in Maleny, Queensland, and they are an organic gardening business. You can find them here Unfortunately, overseas visitors, they only ship to Australian residents.

As I navigated through the site, I discovered ‘The Pumpkin Book’ by Jackie French (I am a huge fan of Jackie French). There was a special offer where you paid for the book and they would throw in three packets of pumpkin seeds. The varieties of pumpkin were Jarrahdale, Golden Nugget and Musquee de provence.

The Jarrahdale seeds didn’t come up at all however the other two were very successful. We have harvested lots of Golden Nuggets and one Musquee de provence so far (the Musquee dropped off the vine however still needs to ripen). There are a few more Musquee de provence still growing. I will post about these when they are ready.

We actually don’t eat a lot of pumpkin these days so I have given a lot of the Golden Nuggets away. Most recipes call for them to be stuffed and I found one which looked interesting and you know what I love? The two main ingredients were out of the garden.

Golden Nuggets stuffed with Silverbeet and Feta

2 Golden nugget pumpkins

1 bunch silverbeet, stalks removed and chopped

6 Sundried tomatoes, drained of oil

2 Tablespoons pine nuts, roasted (place in oven on tray lined with baking paper to roast for a minute or so. They burn very quickly)

100 grams feta, crumbled

Preheat the oven to 180º celsius (fan forced)

Cut the lid off the top of each pumpkin. Using a spoon, scoop out the seeds.

I placed each pumpkin base in a muffin tin for balance (Mr D’s idea), put the lids back on and baked them in the oven for 40 – 50 minutes or until tender.

In the meantime, place the silver beet in a microwave container (little water in the bottom) and wilt in the microwave for a minute or so.

Scoop the pumpkin flesh out of the pumpkins leaving enough around the edges to hold the pumpkin upright. Combine the pumpkin with silverbeet, sun dried tomatoes, pine nuts and feta. Add salt and pepper to taste. Stuff the mixture back into the pumpkin and replace the lid. Reduce the heat to 170º (fan forced) and return to the oven for a further 10 – 15 minutes.

It was certainly delicious however could have done with some bacon. Bacon makes everything better!

Got a recipe for stuffed pumpkin? Let me know.

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