Pumpkin with Bean and Tomato Filling
Pumpkin with bean and tomato filling is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small Hokkaido pumpkins
- 3 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 4 tomatoes
- 1 onion
- 600 g white beans (canned)
- 2 tbsp freshly chopped basil
- a splash of lemon juice
Instructions
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1.
Preheat the oven to 200°C (400°F) with both fan and top heating. Brush a baking tray with oil.
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2.
Wash the pumpkins, cut off a lid from each and remove seeds and fibrous strands. Season the flesh with salt and pepper, drizzle with olive oil, place on the tray, set lids aside, and bake for about 30 minutes until tender.
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3.
For the filling, blanch tomatoes, cool, peel, quarter, core, and dice. Peel and finely dice onion. Sauté in 2 tbsp hot oil until translucent. Add tomatoes and bring to a boil. Rinse beans, drain, add to tomatoes. Simmer gently for about 10 minutes. Finally stir in basil and season with salt, lemon juice, and pepper.
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4.
Fill the pumpkins with the vegetable mixture, replace the lids, and serve.
