Olive and Bean Baked Pumpkin – Pescetarian Pleasures

With La Castañada and Halloween just around the corner, pumpkins are everywhere you look at the moment. Why not try out this vegetarian spicy, baked pumpkin? It´s a real winter warmer! The rich textures and flavors make it a popular dish in our household – it’s pretty easy to prepare, so once you conquer it I’m sure it will become apart of your regular repertoire of dishes.


1 medium pumpkin (mine weighed 1.4kgs)

50g dried kidney beans

50g red quinoa

2 shallots, sliced

3 cloves garlic, chopped

120g Feta cheese, crumbled

50g mixed olives, chopped

3 walnuts, chopped

1tsp nutmeg

1/2 tsp cinnamon

2tsp chipotle salsa

Parsley, small bunch chopped

Preheat the oven to 200º.

Soak the Kidney beans in warm water overnight. In a smalll saucepan of boiling water cook the kidney beans. After about 20 minutes add the quinoa and cook for a further 10 mins. Drain the liquid off and set aside.

Slice the lid off the pumpkin, scoop out the seeds and disgard them. Using a spoon, scoop out some more pumpkin flesh to make the hollow a bit bigger. Chop the pumpkin flesh into small pieces.

In a frying pan heat some oil and sautée the shallots and garlic for a few minutes. Add the pumpkin, nutmeg, cinnamon and season with salt and pepper.

When this mixture has been cooking for 10 minutes turn off the heat. Stir in the beans, quinoa and the rest of the ingredients until well mixed.

Place the hollow pumpkin on some tin foil on a baking tray.

Spoon the mixture back into the pumpkin and replace the lid. Rub the skin with olive oil and wrap in tin foil.

Bake in the oven for at least 1hr20. It´s ready when you can push a knife into it easily. Cut into wedges and serve with a side salad or some sautéed kale.

This is the first of my trio of pumpkin recipes…check out

Pumpkin parsley and pomegranate salad

Pumpkin and peanut soup