Spiced Stuffed Mini Pumpkins

Make the most of the season with these delicious stuffed mini pumpkins, a lovely way to use up any leftover pumpkins from Halloween or those still available in the shops. Filled with a warming mixture of squash, sweetcorn, beans and tomatoes, with a hint of spice, they're a comforting autumn dish and a colourful addition to the table. Finished with their little pumpkin lids and served warm, they make a wonderful centerpiece for a cosy autumn gathering

INGREDIENTS

For the pumpkins

• 4 small pumpkins or squash

• 1 tbsp olive oil

• Salt and freshly ground black pepper

For the filling

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 garlic cloves, crushed

• 200g pumpkin or butternut squash, diced

• 150g sweetcorn

• 1 tin (400g) chopped tomatoes

• 1 tin (400g) black beans or kidney beans, drained

• 1 tbsp tomato purée

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• A pinch of chilli flakes

• Salt and pepper to taste

METHOD

1. PREPARE THE PUMPKINS

Preheat the oven to 180°C fan. Carefully slice the tops off each pumpkin and set aside. Scoop out the seeds and flesh, leaving enough of the pumpkin wall to hold its shape. Brush the insides with olive oil and season with salt and pepper.

2. ROAST

Place the pumpkins and their lids on a baking tray and roast for approximately 25–30 minutes, until beginning to soften but still holding their shape.

3. MAKE THE FILLING

Meanwhile, heat the olive oil in a large pan. Add the onion and cook until softened, then stir in the garlic, diced squash, cumin, smoked paprika, cinnamon and chilli flakes.

Add the tomato purée and chopped tomatoes, followed by the beans and sweetcorn. Stir well and leave to simmer for 15–20 minutes, until the squash is tender and the mixture has thickened. Season to taste.

4. FILL THE PUMPKINS

Remove the pumpkins from the oven and carefully spoon the filling into each one. Return to the oven for a further 10–15 minutes, until the pumpkins are tender and the filling is bubbling.

5. TO SERVE

Place each stuffed pumpkin into a small serving bowl and finish with its roasted lid. Serve warm with crusty bread or a fresh seasonal salad.

A lovely dish to bring everyone together around the table this Halloween!