Most of us will be prepping and carving pumpkins, ready for Halloween at the weekend. We’ll have a lot of pumpkin flesh to use. And what better way, than with this delightful, simple and easy to make dish, that just so happens to be packed full of nutrients and flavour!
You will need:
- 1 large pumpkin – peeled, deseeded and cubed
- 1 large red onion – peeled and chopped
- 1 garlic clove - crushed
- 1 tbsp olive oil
- Handful of fresh thyme and rosemary - chopped
- 1 packet of gluten-free short crust pastry (a number of options are available in supermarkets)
- x2 egg replacer
- 2 tbsp gluten-free plain flour
- Pinch of ground nutmeg
- 3oz (85g) Bute Island dairy-free cheddar ‘sheese’
Preheat the oven to 180°c/ 320°f/ Gas 4.
Add the pumpkin, onion, crushed garlic, oil, thyme, and rosemary to a large saucepan and stir well before covering with a lid and leaving to cook for around 25-30 around 30 minutes. Keep stirring to ensure the vegetables don’t stick to the bottom of the saucepan.
Meanwhile, roll the gluten-free pastry out on a prepared work surface, before gently lining a pie dish Use a fork to gently prick the pastry base – this will prevent any bubbles from forming during the baking process.
Place the pie dish in the preheated oven for around 10 minutes to strengthen the pastry base.
Whilst the pastry is baking, check the vegetables as they should be cooked. Carefully remove from the heat, and place the vegetables in a large bowl. Add the egg replacer, gluten-free flour, nutmeg and ‘sheese’ and beat until smooth.
Remove the pastry from the oven, and fill with the vegetable mix, before returning the pie dish back in the oven for another 25-30 minutes to bake until set.
Carefully remove from the oven, and leave to cool slightly before serving with some fresh crispy salad. It can also be served cold.