Autumn is pumpkin season and as much I love to decorate them, every now and then one of these beauties will end on our plate. I know, tragic. So whilst browsing through my latest cookbook from riverford, I came across a Squash and Black Bean Chilli recipe that looked too delicious to ignore. Here you can find my vegetarian spin of it:
For the filled squash:
quorn mince (optional)
one garlic clove
spices: smoked paprika, salt, pepper, dried herbs (thyme, oregano… whatever you have at home)
For the autumn salad:
bag of mixed leave salad
half a lemon
good quality olive oil
- Preheat oven to 180°C.
- Cut squash into two halves and deseed. I find a melon baller the best tool for it. Once you’ve taken away all the seeds, carve the flesh of the pumpkin so that you have enough space for your filling (don’t overdo it, the shell will get soft with baking). Dice up the flesh and keep for later.
- Start to bake squash in the oven, whilst prepping the filling.
- For the filling: Gently fry your squash leftovers, diced carrots, onion (roughly chopped), diced courgette and quorn mince in some olive oil. Add garlic and spices towards the end.
- Fill your two squash halves with the filling and bake until golden brown.
Tip: You can freeze any leftovers from the filling for another day. Tastes very good as a creamy pasta sauce with parmesan cheese and white wine.
- Wash and dry salad leaves, place in a big bowl.
- Peel beetroot and grate into the bowl. You might want to protect your hands and clothes… 🙂
- Drizzle the squeezed lemon over the salad and beetroot mix, add olive oil, balsamic cream, salt and pepper to your liking. Stir well and place on plate.
- Sprinkle with pumpkin seeds just before serving.
I hope you enjoy this dish as much as we did!
Do you have any pumpkin recipes for me? I would love to hear them in the comments below. ♥