Fri-Jado Halloween recipe video behind the scenes group shot
Karsten's recipe

Stuffed pumpkin with quinoa and goat cheese from a rotisserie

With Halloween coming up, our Chef Karsten Huyghe introduces his special version of stuffed pumpkin. Cooked to perfection in Fri-Jado’s auto-clean rotisserie and being a spectacle for the eyes, this dish is a must-have centerpiece for your Halloween feast. Dive into the spirit of the season with this mouthwatering recipe!

– Small pumpkins 3 pcs
– Vegetable oil 100 ml
– Red onion 3 pcs
– Freshly grated ginger 100 g
– Medjool dates 300 g
– Dried figs 150 g
– Dried plums 150 g
– Chestnuts 200 g
– Cooked quinoa 1.5 kg
– Honey 50 g
– Lemon zest 2 pcs
– Lemon juice 8 cl
– Goat cheese 350 g
– Red chilli 4 pcs
– Fresh mint 15 leaves

Wash the pumpkin. Cut off the top (the cap; save for later) and remove all the seeds. Preheat the rotisserie to 150°C.
Season the inside of the pumpkin with salt and pepper and rub the oil over the outside. Place it in the rotisserie at 185°C for 35 minutes.

Meanwhile, dice the red onion and stew it together with the grated ginger until the onions are glazy. Then cut the dates, figs, prunes and chestnuts into small pieces.

Mix the cooked quinoa, dried fruit, red onion and goat cheese in a mixing bowl. Keep a few pieces of goat cheese aside for garnish. Add a vinaigrette of vegetable oil, lemon juice and lemon zest. Also add a little honey to break up the acidity and a little red chilli for a kick. Finish your stuffing with salt and pepper.

Then remove the pumpkin from the oven. This should not be fully cooked yet. Fill the pumpkin with the stuffing and put the cap back on. Roast for 30 minutes at 185°C.

When the pumpkin is ready, top it with some pieces of goat cheese and finely chopped mint. Serve on a wooden board with some hay or garnish of your choice and your dish is ready.

Enjoy your meal! – Curious about our auto-clean rotisseries?