70 mins
Autumn, Winter

‘I don’t like a quick and easy meal’…said no one ever! Our stuffed roast gold nugget pumpkin is quick, easy and will keep you full for a long period of time.



  1. Heat oven to 180C. Cut the pumpkin in half and scoop out the seeds.
  2. Place the pumpkin halves cut-side-down in a baking dish and cover the dish loosely with foil.
  3. Roast the pumpkin until soft (30 to 50 minutes). While the pumpkin is roasting, prepare the filling.
  4. Add 2 to 3 cups of your choice of filling into the centre of the pumpkin.
  5. Cover again with the foil. Roast until cooked (15 to 20 minutes)
  6. Add cheese on top of the pumpkin filling if desired. Serve immediately.

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