Twice-Baked Pumpkin

This delicious pumpkin recipe is simple-to-follow and makes the most of this seasonal vegetables.

Prep time: 40 minutes

Cook time: 53 minutes

Servings: 4 people


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.

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.

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

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.


2kg pumpkin
2 tbsp olive oil
125g bulgur wheat, rinsed
300ml hot vegetable stock
1 onion, roughly chopped
3 garlic gloves, finely chopped
Small bunch flat-leaf parsley, roughly chopped
Small handful chives, roughly chopped
100g pack firm goat’s cheese, cut into 1cm pieces