- 1.6kg butternut pumpkin (about 22cm long)
- 1 zucchini (about 15cm long)
- 60ml (1/4 cup) extra virgin olive oil
- 1 red onion, finely chopped
- 55g (1/3 cup) hazelnuts
- 2 garlic cloves, finely chopped
- 105g (1 1/2 cups) fresh sourdough breadcrumbs (made from day-old bread)
- 100g Danish feta, crumbled
- 1 egg, lightly whisked
- 2 teaspoons fresh lemon thyme leaves, plus extra sprigs, to serve
- 1 large red capsicum (about 15cm long), halved, deseeded
- 4 asparagus spears
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- Step 1 Use a large sharp knife to cut the pumpkin in half lengthways. Use a sharp knife and a spoon to scoop out the seeds and flesh, leaving a shell about 2-3cm thick. Cut the zucchini in half lengthways. Use a melon baller to scoop out the centre of the zucchini, leaving a shell about 1cm thick.
- Step 2 Heat 1 tablespoon oil in a large frying pan over medium heat. Add the onion, hazelnuts and garlic and cook for 5 minutes or until the onion is soft and hazelnuts are slightly golden. Transfer to a bowl. Set aside to cool slightly. Add the breadcrumbs, feta, egg and thyme leaves. Season and stir well to combine.
- Step 3 Preheat the oven to 200C/180C fan-forced. Place a large sheet of foil on a baking tray. Top with a sheet of baking paper. Place pumpkin shells on a work surface. Press a layer of the breadcrumb mixture, about 1cm thick, into each pumpkin shell. Set aside. Press a layer of the breadcrumb mixture, about 1cm thick, into each capsicum half. Set aside. Press the remaining breadcrumb mixture into a zucchini shell. Trim the asparagus to fit inside the zucchini. Place in the other zucchini shell and sandwich zucchini together to enclose. Place the stuffed zucchini in a capsicum half. Sandwich with remaining capsicum to enclose. Place the stuffed capsicum in a pumpkin shell and top with the remaining pumpkin to enclose. Tie with unwaxed kitchen string at 3-4 cm intervals to secure.
- Step 4 Place pumpkin on the prepared tray. Drizzle with 1 tbs oil. Top with a sheet of baking paper and a large sheet of foil. Press edges together to seal. Bake for 1 hour. Remove the top sheet of paper and foil. Drizzle with remaining oil and bake for a further 1 hour 20 minutes or until pumpkin is golden and tender. Set aside for 10 minutes to rest. Scatter with extra thyme and cut into slices.