Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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

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.

Read more Read less

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.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Abel & Cole: How to Eat Brilliantly Every Day

Close menu