- 1/2 Kent Pumpkin
- 150 g Kale
- 1 Spanish Onion
- 400 g Cannellini
- 3 Bacon Rashes
- 3 Garlic Cloves (we used smoked garlic OMG it
- 1 Chilli Flakes
- 1 tsp Tuscan Seasoning
- 1 tbsp Olive Oil
Nutritional information does not include the following ingredients: Kent Pumpkin, Spanish onion, Cannellini, Bacon Rashes, Chilli Flakes
Please Note - Nutritional information is provided as a guide only and may not be accurate.
I love roast pumpkin and this recipe is great for serving whole in the center of the table.
Recipe Hints and Tips:
- Kale Stuffed Pumpkin is not suitable for freezing and best served immediately.
- This dish is a great alternative to classic baked vegetables