We have a delicious recipe to share with you from a recent cooking event with Esse and Philippa Vine, hosted here at Rangemoors. Please read on to discover this mouth-watering veggie showstopper, absolutely not to be missed!
Stuffed Whole Crown Prince Pumpkin
This is a veggie showstopper and great for sharing! Serves 6 – 8
1 Crown Prince squash
250g quinoa, rinsed
600ml water
2 red onions, finely chopped
4 sticks of celery, finely chopped
4 cloves of garlic, finely chopped
3 teaspoons ground coriander
3 teaspoons ground cumin
100g dried cranberries or dates
180g ready to eat chestnuts, roughly chopped
A large bunch of parsley and sage, chopped
25g dried porcini mushrooms, soaked in a little boiling water
150g sun dried tomatoes (the ones in oil), chopped
Olive oil
Salt and freshly ground black pepper
Preheat the oven to 190C (or lower, but the pumpkin will take longer to cook).
Put the whole pumpkin on an oven tray that has been lined with parchment paper. Roast for 2 hours then take out of the oven and cut the top off the squash and carefully scoop out the seeds. (You can clean and roast them for a snack or make pumpkin seed milk). Drizzle over a little olive oil inside the pumpkin, season with salt and pepper and return to the oven for another 30 minutes or until the flesh is just tender to the point of a knife.
Meanwhile, cook the quinoa for 20 minutes in the water and strain and put in large mixing bowl. In a large frying pan over a medium heat add 2 tablespoons of oil, once hot add the onions and celery, cook gently for about 10 minutes. Then add the garlic and coriander and cumin. Cook for a further minute, stirring well. Remove from the heat and add to the quinoa together with the remaining ingredients & roughly chopped soaked dried mushrooms with the mushroom water. Mix well and season to taste. Once the squash is cooked, remove from the oven and spoon some of the squash flesh out of the skin and mix with the quinoa. Then pack this mixture into the cooked squash, pop on the lid and return to the oven for about 15 minutes until it is piping hot. Take to the table and serve straight from the squash, scooping out the filling along with part of the squash wall.
Philippa Vine is a cookery tutor and food writer, passionate about British seasonal, farm-to-table cooking. A long-time collaborator with ESSE Range Cookers, she has helped guide Esse product development with her deep knowledge. Philippa lives and cooks on a working farm in East Sussex, where an ESSE Range Cooker is at the heart of her home. She shares her expertise through Esse cookery courses and writes recipes for Farmers Weekly.
Discover this indulgent dessert recipe by Philippa Vine.