Filled Baby Pumpkin | RECIPE

We have a spook-tacular recipe for you to enjoy this Halloween! This yummy pumpkin recipe is from Home Made in the Oven by Yvette Van Boven and it’s packed with flavour and roasty goodness.

Filled Baby Pumpkin

1 small organic pumpkin (about 1 pound 9 ounces/700 g)

Sea salt and freshly ground black pepper

1 onion, finely chopped

2 tablespoons olive oil, plus extra

10½ ounces (300 g) spinach

⅓ cup (75 ml) mascarpone cheese

½ cup (50 g) crumbled goat (or other) cheese

Generous ⅓ cup (30 g) panko or regular breadcrumbs

Pinch of red pepper flakes



Preheat the oven to 400°F (200°C).

Cut off the pumpkin’s cap. Remove the seeds and pulp using a knife and a tablespoon. Sprinkle with salt and pepper.

Slightly sauté the onion in the oil until tender, then add the spinach as well. Let cool in a bowl. Now add the rest of the ingredients and stir until the filling is evenly combined. Use it to stuff the pumpkin.

Oil the outside of the pumpkin, as well as a baking dish. Place the pumpkin and its cap side by side in the dish, cover with aluminum foil, and bake for 45 minutes. Remove the foil and bake for 15 minutes more. You can eat it whole.

Get your copy of Home Made in the Oven here.