Twice Baked Pumpkin

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Packed with fresh herbs and creamy goat’s cheese, this delicious pumpkin recipe is simple-to-follow and makes the most of this seasonal vegetable. A delicious autumnal dish that’s ideal as a midweek meal – what’s more it’s also a great Halloween party idea!

Serves 4
15 mins to prepare and 60 mins to cook


2kg (4Ib) pumpkin
2 tbsp olive oil
125g (4oz) bulgur wheat, rinsed
300ml (1/2pt) hot vegetable stock
1 onion, roughly chopped
3 garlic cloves, finely chopped
small bunch flat-leaf parsley, roughly chopped
small handful chives, roughly chopped
1 x 100g pack firm goat’s cheese, cut into 1cm (1/2in) pieces


1. Preheat the oven to gas 6, 200°C, fan 180°C. Slice the top quarter off the pumpkin and scoop out the seeds and discard. Put the pumpkin on a baking tray and brush the inside with 1 tbsp olive oil. Bake in the oven for 30 minutes.

2. Meanwhile, put the bulgur wheat in a heatproof bowl and cover with the hot vegetable stock. Cover and set aside for 20 minutes; drain well. Heat the remaining 1 tbsp olive oil in a small frying pan over a medium-high heat. Add the onion and fry for 1 minute before adding the garlic. Cook for 2-3 minutes, until softened.

3. Stir the onion mixture, parsley and most of the chives and goat’s cheese into the bulgur wheat; season well.

4. Remove the pumpkin from the oven. Reduce the oven to gas 4, 180°C, fan 160°C. Spoon the mixture into the pumpkin and top with the remaining cheese. Return to the oven for a further 30 minutes, or until golden. Serve scattered with the remaining chives.

Ashford Finalist