Stew in a pumpkin

There’s something truly special about autumn. When the days grow shorter and the air turns cool and crisp, the kitchen becomes the warmest and cosiest place in the house. For me, this season has always been associated with the aroma of roasted vegetables, the cosiness of home and, of course, the riches of traditional Bulgarian cuisine.

One of the things I love most about our culinary tradition is the art of cooking with seasonal, home-grown produce, just when it is at its richest in vitamins, fibre and genuine flavour. And when autumn arrives, the undisputed queen of the market is the pumpkin.

Today, however, we won’t be making banitsa or a dessert. I’ve decided to put a fresh, seasonal spin on the classic Bulgarian gyuvech by replacing the earthenware dish with… a small roasted pumpkin. Not only does it serve as a striking bowl, but it also infuses the whole dish with a subtle, caramelised sweetness. And the best bit? Its thin skin is completely edible and delicious!

This dish is well-balanced, packed with healthy fibre, succulent and captures the very essence of autumn.

🥗 PORTIONS: 1 |⏳ PREPARATION TIME: 60 minutes

INGREDIENTS

• a small pumpkin (about 7–10 cm in diameter)
• 1 tsp olive oil
• 150g chicken fillet (roasted and thinly sliced)
• 1 onion
• 2 cloves of garlic
• 1 red pepper
• a handful of button mushrooms (or other varieties)
• 200g tinned peeled and chopped tomatoes
• 10g white brined cheese (or feta)
• 1 egg
• a pinch of sweet red pepper
• a pinch of savory
• salt and pepper to taste

METHOD OF PREPARATION

1. Preheat the oven to 180°C.
2. Carefully cut off the top of the pumpkin to form a lid. Use a spoon to scoop out the seeds and the fibrous flesh from inside.
3. Brush the inside and the edges with a drop of olive oil, sprinkle with a pinch of salt and place the pumpkin (with the lid on) in the oven to roast until it is nicely tender, but without losing its shape.
4. Fry the onion, sliced into half-moons, in a frying pan over a medium heat for 2–3 minutes until it becomes translucent.
5. Add the garlic and cook for about 2 minutes, just long enough for it to release its wonderful aroma without burning.
6. Add the chopped red pepper and fry gently for a further 5 minutes or so.
7. Add the mushrooms, and after a few minutes, add the tinned tomatoes.
8. Season with salt, black pepper, sweet paprika and a generous pinch of Balkan savory. Leave the sauce to simmer and thicken for about 5 minutes.
9. Remove the softened pumpkin from the oven and start layering the filling: a layer of fragrant vegetable ragout, a layer of tender meat, another layer of vegetables, a layer of meat, and finish with a layer of vegetables.
10. Crumble the cheese on top, then carefully crack a whole egg into the centre. Sprinkle with a little black pepper, a pinch of salt and a little more savory for extra flavour.
11. Return the stuffed pumpkin to the oven (at 180°C) and bake for a further 15 minutes or so, until the egg white has set completely and the yolk remains slightly runny and creamy.
12. Serve the pumpkin whilst still hot, placed on a shallow plate with the lid propped up at the side for a stunning presentation.

NUTRITIONAL VALUES (approximate values for 1 pumpkin)

• Calories: 640 kcal
• Protein: 55g
• Fats: 21 years
• Carbohydrates: 66g
• Fibres: 12.5 g