Recipes>Pumpkin Recipes
Pulled Pumpkin
by Abel & Cole from Abel & Cole: How to Eat Brilliantly Every Day
Easy
Serves 4
Total 40min
Prep 10min
Cook 30min
A great way to use up leftover pumpkin, in this recipe by Abel & Cole the classic Autumnal veg is pulled and made into a delicious, vegetarian burger.
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From spiced pies to creamy soups
From the book
Abel & Cole: How to Eat Brilliantly Every Day
Abel & Cole
Abel & Cole: How to Eat Brilliantly Every Day
140 recipes from organic food delivery sensation, Abel & Cole
Seasonal and sustainable cooking made simple
Creative twists on classic dishes
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Introduction
Grab your coat, you’ve pulled… pumpkin. You’ll be pulling like a pro before the end of this one and what makes it a dream is the fact that it’s easy as pie.
Tags
Ingredients
| 1 | pumpkin |
|---|---|
| a drizzle of olive oil | |
| a handful of fresh thyme, leaves only | |
| 1 | chilli, finely chopped |
| barbecue sauce | |
| sea salt and freshly ground black pepper | |
| 4-6 | burger buns or rolls, to serve |
| coleslaw, to serve |
Method
Preheat your oven to 200°C/Gas 6.
Halve your pumpkin horizontally and scoop out the seeds. Rub the inside all over with oil, then season with salt and pepper. Place your seasoned pumpkin, cut side up, on a baking tray on the top shelf of your oven and roast for 30 mins.
After 30 mins (or when all the moisture has been cooked off), the flesh should be rich and dense.
Pull the flesh and toss in a bowl with thyme, chilli and barbecue sauce. Serve in a bun with crunchy slaw.
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Ingredients
Method
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