Autumn glory recipe



Recipe for autumn glory in our easy vegetarian recipes collection.

Recipe ingredients

  • 2 pounds pumpkin
  • 1 onion, sliced
  • 1 inch piece fresh root ginger
  • 3 tablespoons extra virgin olive oil
  • 1 courgette, sliced
  • 4 ounces sliced mushrooms
  • 14 ounces can chopped tomatoes
  • 3 ounces pasta shells
  • l 1/4 cups stock
  • 4 tablespoons fromage frais
  • 2 tablespoons chopped fresh basil
  • Salt and ground black pepper

How to make autumn glory

  • Preheat the oven to 350 degrees F.
  • Cut the top off the pumpkin with a large, sharp knife and scoop out and discard the pumpkin seeds.
  • Using a small sharp knife and a sturdy tablespoon, cut and scrape out as much flesh from the pumpkin shell as possible, then chop the flesh into rough chunks.
  • Bake the pumpkin with its lid on for 45 minutes to 1 hour until the inside begins to soften.
  • Meanwhile, make the filling.
  • Gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes, stiring the mixture occasionally.
  • Add the sliced courgette and mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock.
  • Season well, bring to the boil, then cover the pan and simmer gently for about 10 minutes.
  • Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin.
  • It may not be possible to fit all the filling into the pumpkin shell, so serve the rest separately if necessary.

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