Stuffed Pumpkin with Feta, Lentils and Buckwheat Recipe

If you are currently battling the cold weather I have a nice dinner that will warm your soul—super cozy, super easy, and so good. 

Feel free to make this recipe your own! Swap the feta for mozzarella or halloumi if you prefer a different cheese, or use a grain like quinoa, barley, or even millet instead of buckwheat. Get creative and enjoy!

Ingredients:

• 2 small pumpkins (800–900 g each), halved and seeds removed

• 40 g olive oil, plus extra for brushing and frying

• 1 tsp salt, plus extra for seasoning

• 2 pinches of ground black pepper, plus extra for seasoning

• 200 g buckwheat

• 100 g cooked lentils (e.g., green or brown lentils)

• 1000 g water

• 8 mushrooms, sliced into 1–2 mm slices

• 15 g red wine vinegar

• ½ tsp liquid honey

• ½ tsp Dijon mustard

• ½–¾ tsp dried oregano

• ½–¾ tsp granulated garlic

• 150 g feta cheese, cut into 1 cm cubes

Instructions:

1. Prepare the Pumpkin:

   
   

   Preheat the oven to 200°C (400°F). Brush the cut sides of the pumpkin halves with olive oil, then season with a pinch of salt and black pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes, or until the pumpkin flesh is tender but not falling apart. Set aside.

   
   

2. Cook the Buckwheat:

   
   

   Rinse the buckwheat thoroughly under cold water. In a pot, bring 1000 g of water to a boil. Add a pinch of salt and the buckwheat, then reduce the heat to low and simmer for 15–20 minutes, or until tender. Drain any excess water and set aside.

   
   

3. Prepare the Mushrooms:

   
   

   Heat a tablespoon of olive oil in a large skillet over medium heat. Add the mushroom slices and cook until golden and softened, about 5 minutes.

   
   

4. Make the Dressing:

   
   

   In a small bowl, whisk together the red wine vinegar, honey, Dijon mustard, dried oregano, and granulated garlic. Adjust seasoning with a pinch of salt and black pepper.

   
   

5. Combine the Filling:

   
   

   In a large bowl, mix the cooked buckwheat, lentils, sautéed mushrooms, and the dressing until well combined. Gently fold in the feta cubes.

   
   

6. Stuff the Pumpkins:

   
   

   Fill each roasted pumpkin half with the lentil and buckwheat mixture. Return to the oven and bake for an additional 10 minutes to warm through.

-ENJOY YOUR FOOD-