I made this recipe last week because I was craving hazelnuts and I had some leftover pumpkin. I enjoyed it so much, I have made it three times since! I love how this organic pumpkin goes sweet and soft in the oven, together with the crunch and flavour of the nuts. You could of course add any nut you like; I think pecans would also work wonderfully. The first time I made this I still had some fresh thyme leftover from when I made my light vegan pumpkin-thyme soup, so I added that as well. Adding some dried herbs, like oregano, also works and tastes delicious. I really hope you give this a try, because it is so simple and delicious. If you do not like bulgur, you could use quinoa, freekeh, couscous or even pasta or rice. I however like how quick bulgur and couscous are to cook, making this dinner perfect for weeknights. Let’s start.

Ingredients for two portions:

• 400-600 grams of pumpkin, I used an organic orange round pumpkin
• 60 grams of nuts; I used hazelnuts
• 1 tbsp. of olive oil
• Some stalks of thyme, alternatively you could use dried herbs like 1 tsp. of oregano
• Salt to taste
• 120 grams of bulgur or couscous (more if you have a big apetite)
• 2 tsp. of stock powder
• 240 mL of boiling water

Tip: buy an uncut pumpkin and freeze your leftovers, that tends to be cheaper than buying pre-cut pumpkin!

Instructions:

1. Preheat your oven to 200 degrees Celsius
2. Cut up your pumpkin into bitesize pieces, mine were about 1-2 cm big
3. Put your pumpkin on a baking tray or in an oven dish (I lined mine with aluminium foil, because the paint is coming of), add your olive oil, thyme, nuts and some salt
4. Put your pumpkin in the oven for 30-40 minutes, stirring halfway through
5. Just before serving, per person, put 60 grams of bulgur in a bowl, add a tsp. of stock powder and 120 mL of boiling water and wait until the water has been absorbed completely
6. Add half of your pumpkin and nut mixture on top
7. Enjoy!