My prize winning stuffed pumpkin recipe is now yours to replicate 🙂 This delicious recipe came about at Burrum Heads when we were staying on our friends property, Burrum Shores (which you can book on Hipcamp!) It’s so good it came in second place in the weekly camp oven cook off! Be creative and stuff it with whatever veggies you have on hand. Let me know how you go.
Ingredients: (I’m not giving exact amounts as it will vary according to taste, size of pumpkin, how many pumpkins etc)
- Butternut Pumpkin, halved with the seeds and the insides scooped out (scoop more if you want to stuff it more, less if you want more pumpkin)
- Thinly sliced potato
- Thinly sliced carrot
- Green beans
- Cream
- Crushed garlic
- Herbamere (or salt and pepper)
- White wine
Method:
- Layer your sliced potato, carrots, and beans in the pumpkin
- Combine cream, garlic, wine, herbs & spices
- Pour cream mixture over the veggies
- Cook in camp oven with coals on top for about 45 minutes. We pop it onto the coals for 5-10 minutes at the start and then remove it and set it aside, leaving hot coals on top
- After about 45 minutes, check and if soft and browning well, add cheese
- Put back in camp oven with coals on top for further 30 minutes or until cheese is brown and bubbly
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