Recipe for wood-roasted pumpkin stuffed with spiced couscous, raisins, and nuts

This month, from Wood fired ovens, we facilitate A vegetarian recipe perfect for cooking in a wood-fired oven To suit all palates! This is the recipe for roasted pumpkin stuffed with spiced couscous and nuts. Dare to try it this weekend?

In this recipe, we combine the natural sweetness of the Roasted pumpkin with an aromatic filling of couscous, nuts, and spicesIdeal as a main dish or as a different side dish for an outdoor meal.

Recipe for roasted pumpkin stuffed with spiced couscous, raisins, and nuts

Ingredients

For the pumpkin:

• 1 medium pumpkin.
• Extra virgin olive oil
• Salt and pepper.

For the filling:

• 200 g of medium couscous.
• 250 ml of vegetable broth (you can also heat it in the oven).
• 1 spring onion or spring onion.
• 1 clove garlic.
• 1 medium carrot.
• 50 g of raisins.
• 50 g of sliced ​​almonds or pine nuts.
• 1 teaspoon of ground cumin.
• ½ teaspoon of cinnamon.
• A few leaves of fresh parsley or mint.
• Juice of half a lemon.
• Salt and pepper to taste.

Step-by-step preparation in a wood-fired oven

1. Light the wood oven

Light the wood-burning oven with good, dry firewood. Let a good glow form, making sure the oven reaches a medium temperature, between 180 °C and 200 °CThis can take from 45 minutes to an hour, depending on the type of oven.

Recommendation: When the oven is ready, spread the coals around the sides to avoid direct heat under the tray and maintain a more enveloping heat, using our refractory screens.

2. Prepare and roast the pumpkin

• Cut the pumpkin in half lengthwise and remove the seeds.
• Make shallow cuts in the pulp in the form of a grid.
• Drizzle with olive oil, salt and pepper.
• Place it in a crockpot, with the cut part facing up.

Place the pumpkin in the oven, using a medium-high heat setting (not directly over the coals). Estimated cooking time: 45–60 minutes, or until it is very tender and golden brown around the edges when pierced.

3. Prepare the couscous while the pumpkin is roasting

• In an ovenproof container (a small clay casserole dish), heat the vegetable broth in the oven for a few minutes.
• Mix the dry couscous with the cumin, cinnamon, and a pinch of salt. Pour the hot broth over the top, cover, and let it soak out of the oven for 7–10 minutes.

In parallel, in a cast iron pot (You can also use the same oven.) Sauté the spring onion, garlic, and grated carrot in olive oil. Add the raisins and sauté until tender and aromatic.

Stir this mixture into the hydrated couscous. Add the almonds or pine nuts (pre-toasted if desired), lemon juice, and chopped fresh herbs.

4. Fill and gratinate in a wood-fired oven

• Carefully remove the roasted pumpkin from the oven.
• Fill each half with the couscous and nut mixture.
• Put it back in the oven for 10–15 more minutes so that it gratinates slightly and all the aromas are integrated.

If the oven is already cooling down, this step can be done with residual heat.

Presentation and accompaniment

Serve the whole pumpkin in a rustic clay casserole, cut into halves ready to serve. Add a drizzle of natural yogurt on top or a spoonful of tahini If you want a creamy touch, sprinkle a few fresh parsley or pomegranate leaves on top to give it a spectacular color.

Bonus tips!

• If you prefer a gluten-free version, you can use quinoa or millet instead of couscous.
• Adding crumbled feta cheese at the end gives it a very tasty salty note.
• This recipe is ideal for preparing in advance and then heating with the residual heat from the oven.

A vegetarian recipe to get the most out of your wood-fired oven!

The wood-fired oven isn't just for hearty roasts: it's also ideal for lighter, more creative, and aromatic dishes.

This roasted pumpkin stuffed with spiced couscous and nuts It's a surprising, easy recipe, perfect for fall or any gathering where you want to present a colorful, healthy, and flavorful dish. The touch of the wood-fired oven adds a smoky depth that transforms the vegetable flavor into pure magic.