Pulled Pumpkin
A great way to use up leftover pumpkin, in this recipe by Abel & Cole the classic Autumnal veg is pulled and made into a delicious, vegetarian burger.
From the book
Abel & Cole: How to Eat Brilliantly Every Day
140 recipes from organic food delivery sensation, Abel & Cole
Seasonal and sustainable cooking made simple
Creative twists on classic dishes
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Introduction
Grab your coat, you’ve pulled… pumpkin. You’ll be pulling like a pro before the end of this one and what makes it a dream is the fact that it’s easy as pie.
Ingredients
| 1 | pumpkin |
| a drizzle of olive oil | |
| a handful of fresh thyme, leaves only | |
| 1 | chilli, finely chopped |
| barbecue sauce | |
| sea salt and freshly ground black pepper | |
| 4-6 | burger buns or rolls, to serve |
| coleslaw, to serve |
Method
Preheat your oven to 200°C/Gas 6.
Halve your pumpkin horizontally and scoop out the seeds. Rub the inside all over with oil, then season with salt and pepper. Place your seasoned pumpkin, cut side up, on a baking tray on the top shelf of your oven and roast for 30 mins.
After 30 mins (or when all the moisture has been cooked off), the flesh should be rich and dense.
Pull the flesh and toss in a bowl with thyme, chilli and barbecue sauce. Serve in a bun with crunchy slaw.
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