Name: Colin’s whole-baked pumpkin recipe will have even the non-vegetarians asking for seconds
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8-10
Ingredients: 1 whole small Jarrahdale (blue) pumpkin (21/2kg); 1/2 bunch sage; 1/2 bunch rosemary; 2 bay leaves; 2 bird’s eye chillies, finely chopped; 2 cloves garlic, sliced; 4cm piece ginger, finely grated; 1 Tbsp ground coriander; Pinch nutmeg; Sea salt flakes and freshly ground black pepper; 1/2 cup extra virgin olive oil; 1 pomegranate; Juice and finely grated zest of 2 lemons; 1/2 bunch mint, roughly chopped; Greek-style yoghurt or goat’s cheese, to serve

Looking for a meat-free centrepiece that’s just as impressive as any roast? Colin’s whole-baked pumpkin recipe is perfect for vegetarians or anyone looking for a hearty, vegetarian-friendly dish. Generously filled with fragrant herbs and spices that add plenty of flavour, and sprinkled with the freshest toppings –it’s bloomin’ delicious!

Hearty, nourishing, and so delicious, even the non-vegetarians are keen to dig in. This whole-baked pumpkin recipe is unique and a total crowd-pleaser (even before it hits the dining table). So, whether you’re feeding a crowd or keen to serve something a little different for your next get-together, Colin’s whole baked pumpkin recipe is definitely worth trying out.

Ingredients

1 whole small Jarrahdale (blue) pumpkin (21/2kg)

1/2 bunch sage

1/2 bunch rosemary

2 bay leaves

2 bird’s eye chillies, finely chopped

2 cloves garlic, sliced

4cm piece ginger, finely grated

1 Tbsp ground coriander

Pinch nutmeg

Sea salt flakes and freshly ground black pepper

1/2 cup extra virgin olive oil

1 pomegranate

Juice and finely grated zest of 2 lemons

1/2 bunch mint, roughly chopped

Greek-style yoghurt or goat’s cheese, to serve

Method

Step 1

Preheat oven to 220°C/200°C fan-forced. Using a small sharp knife, carefully cut a small, saucer-sized opening in top of pumpkin and reserve the top to use as a lid. Remove and discard seeds from cavity.

Step 2

Combine sage, rosemary, bay leaves, chilli, garlic, ginger, coriander and nutmeg in pumpkin cavity. Season. Drizzle pumpkin and reserved lid with half the oil. Cover with lid.

Step 3

Fold a large piece of foil into a ring that will support base of pumpkin. Place ring onto a baking tray and top with pumpkin.

Step 4

Bake for 1 hour. Reduce oven temperature to 190°C/170°C fan-forced. Cook for a further 30 minutes-1 hour or until pumpkin is soft when tested with a knife.

Step 5

Transfer pumpkin to a large plate or serving dish. Score pumpkin into sixths and open pumpkin like a segmented orange (pumpkin will open out like a flower). Drizzle with the remaining oil.

Step 6

Cut pomegranate in half and scatter seeds over pumpkin with lemon juice, lemon zest and mint. Dollop with yoghurt or goat’s cheese to serve.

whole baked pumpkin cut open with pomegranate and goats cheese — (Photography: Con Poulos, Styling: Vanessa Austin, Food Preparation: Rebecca Lyall)

Can I put a whole pumpkin in the oven?

Well, if it wasn’t obvious from this whole baked pumpkin recipe, you can absolutely put a whole pumpkin in the oven. For this recipe, we’re stuffing it with herbs, so there is a DIY “lid” for the filling. If you’re roasting just a whole pumpkin by itself, make sure you pierce it a few times with a knife or fork so steam can escape.

How long should the pumpkin be in the oven?

If you’re roasting a whole pumpkin, it depends on a number of factors – like the recipe you’re following or the size of your pumpkin. Generally, it takes about 60-90 minutes to bake a whole pumpkin in the oven. Check on it often, and if a knife can go through the flesh easily and the skin has softened or browned slightly, that’s when you know it’s done.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.