Yes, lunch yesterday was baked in half a pumpkin. Because we’re getting all Autumny. 🙂
-lower half of a 4kg pumpkin
-4-5 chicken thighs
-300g butter beans (soaked)
-200g green peas (fresh or soaked)
-1 small aubergine
-2tbsp chilli paste
-chopping board and knife
1: Place the pumpkin into the tray, skin-down. Prick the flesh but not through to the skin.
2: Pour the beans and peas into the pumpkin. Cover with water. Salt and pepper.
3: Cut the aubergine into 1×1 inch squares. Add onto the legumes.
4: Rub the chicken with the chilli paste. Place beside or on the pumpkin. Buttering everything optional.
5: Pre-heat the oven to 200C.
6: Cook the pumpkin until the chicken and pumpkin have browned.
7: Take out, cover with foil. Return to the oven at 250C for 20min.
8: Serve with a sauce.