from Taste Buds


(Serves 4)

 1 small round pumpkin (~1.5kg)

1 small onion

1 large carrot

1 red bell pepper

2 green apples

2-3 cloves of garlic

1/2 cup milk

1 egg

1 cured pork sausage (in pair)

1/4sp celery seeds

1/4sp fennel seeds

1/2 cup chopped parsley

2tbsp chopped sage



Oilve Oil



 1.     Cut open the lid off the pumpkin. Clean the inside of strings and seeds. Brush with oil, salt, pepper.

2.     Bake the pumpkin in preheated oven at 180°C for 20 mins. Set aside.

3.     In meantime, dice the carrot, peppr, apples, onion. Crush the garlic cloves.

4.     Remove the casing of the sausage and gently crush it.

5.     In a skillet, heat oil.

6.     Add the onion and sauté a couple of minutes.

7.     Add the remaining vegetables, celery and fennel seeds. Season with salt. Add 1tbsp of sage and 1/2 of the parsley.

8.     Cook on low heat for 5 minutes, stirring often.

9.     Add the sausage meat. Break with the wooden spoon and cook until no longer pink.

10.  Lightly whisk the egg in a bowl with the milk. Add the vegetable-sausage mixture. Add the remaining parsley and sage. Make everything into a moist mixture.

11.  Fill the pumpkin with stuffing.

12.  Bake it at 200°C for 20-25 minutes, until the egg is cooked and the stuffing has risen a bit.

13.  Stand for 5 minutes, and serve with the lid on top.