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Stuffed butternut pumpkin


  • Preheat oven to 160°C fan forced (180°C normal).
  • Cut the pumpkin in half lengthways and scoop out the seeds. Then generously spray the pumpkin with oil, place in an oven tray and sprinkle with thyme. Cook in the lower part of the oven for about 1-1¼ hours until very tender. Remove and allow to cool a little, before scooping out the flesh.
  • While the pumpkin is cooking, rinse and drain the millet and pat dry with kitchen paper towels. Then put in a small pot with the water. Gently bring to the boil, cover and cook very slowly for 10-15 mins until the water has evaporated and steam holes appear, keeping an eye on it. Turn off the heat, cover with a paper towel and leave for 5 mins (to absorb the steam). 
  • At the same time, heat a little oil in another pot and gently saute the garlic, celery, onion and carrots until tender, stirring now and again. Then add the curry powder and briefly stir to toast. Add the corn kernels, stir and cook for 2 mins.
  • Then transfer the corn mixture to a bowl with the coriander, currants, toasted pinenuts and tamari. Gently stir in the millet and the scooped out pumpkin flesh. Taste for seasoning 
  • Spoon the mixture into the pumpkin shells. Sprinkle with the pumpkin seeds and cook in the oven for about 15-20 mins until very hot.
  • Serve with a simple green salad on the side.
  • from "Wholefood" by Jude Blereau


  • 1 butternut pumpkin
  • olive oil spray
  • 2 tspn finely chopped fresh thyme
  • 50 gm hulled millet
  • 100 ml water
  • olive oil
  • 1 garlic clove, crushed
  • 2 celery stalks, finely diced
  • 1 large onion, finely diced
  • 2 medium carrots, finely diced
  • ½ tspn curry powder
  • kernels from 2 corn cobs
  • 1 heaped tbsp chopped fresh coriander
  • 25 gm currants
  • 40 gm toasted pinenuts
  • 2 tspn tamari
  • 1-2 tbsp pumpkin seeds

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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