Entire Roast Pumpkin with Brown Rice

So, I’m on a bit of  pumpkin roll lately – with vegetables as pricey as they are right now – buying an entire pumpkin (at only 99c a kilo) means you can create loads of dishes and very cost effectively.  And besides, who’s not obsessed with pumpkin.

What I love about this dish is just how beautifully it presents itself.  It’s an absolute show stopper, tasty, easy to make and it will totally wow your friends and family.  Not to mentioned totally yummy.

I was at my sisters house for a family gather one day and as I walked into her home she had a spread of amazing food on her kitchen bench.  My eyes immediately went to this incredible, massive pumpkin.  So I totally can’t coin it as my idea 🙂

I thought it was so creative!  And then when I tasted it was equally as impressed.  It goes a long way, feeding so many people and everyone (even the non-vegans) love this dish.  I asked her what was in it, but like all home cooks, she rambled off a few ingredients and made it sound so effortless.  So here is my version of the entire roast pumpkin dish my sister so generously shared with me.  

The prep time can be a bit challenging – cutting an entire pumpkin in half takes strength.  I’ll be honest – I did need some help from my hubbie and a a very big, sharp knife to cut this bad guy!  But the rest was all me and super easy.

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 40 minutes

Serves: And entire army!


1 entire pumpkin

4 tablespoons olive oil

1 tablespoon lemon juices

2 teaspoons salt

Cracked pepper to taste

1 cup cooked brown rice

1/2 cup cooked quinoa

Handful mint

6 small radishes

Handful fresh parsley

1/4 roasted pine nuts

1/2 teaspoon salt

1/2 cup vegan fetta