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Spicy baked Pumpkin

Vegetables

Ingredients

  • 1 (2½ kg) small Ysterpampoen - a greyish-green pumpkin with smooth skin
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 2-4 small dried red chilies, de-seeded and chopped (or to taste)
  • 1 teaspoon fresh ginger
  • 2-4 cloves of garlic
  • 150 g baby marrows, washed and sliced thinly
  • 2 rounds (±150 g) feta cheese, crumbled finely
  • 250 ml coconut milk
  • 125 ml breadcrumbs
  • 200 g mushrooms, sliced
  • lemon juice

Method

  1. Wash the pumpkin, then cut a lid off the top with a large sharp knife - put aside. Remove the seeds with a large spoon.
  2. Put all the dried herbs and salt into a pestle and mortar and pound them up with the salt. Add the garlic, ginger and chilies and grind into the spices.
  3. Rub half of this mixture onto the pumpkin walls.
  4. Mix the baby marrow slices with the feta cheese, coconut milk, breadcrumbs and remaining spices. Line the pumpkin bowl with this mixture.
  5. Fill the centre with the sliced mushrooms, drizzle with a few drops of lemon juice and close with the pumpkin lid.
  6. Wrap with heavy duty aluminum foil and bake in the oven at 180°C for about 90 minutes, or until done.
     


Recipe
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