Recipe by Fee O’Shea

Roast Basil Pumpkin.

This is a recipe that is perfect for any breed of pumpkin.


  • 1 whole pumpkin.
  • 500gm – 18oz jar char-grilled capsicum, drained and chopped.
  • 1½ cup fresh wholegrain breadcrumbs.
  • 200gm – 8oz vegan feta.
  • 4 tomatoes, seeded and chopped.
  • 1/2 cup pine nuts.
  • 1/2 cup roughly chopped basil, pls extra to serve.
  • 1 garlic clove, crushed.


  1. Preheat oven to 180°C – 350°F.
  2. Pierce the outer skin of the pumpkin to provide ventilation.
  3. Bake for around 45 – 60 minutes1 hour or until pumpkin is soft. (The colour is darker and it will pierce easily with a fork.)
  4. Meanwhile, in a large bowl combine the rest of the ingredients and mix well.
  5. Cut the pumpkin into thick wedges.
  6. Spoon an even amount of the mixture on one side of each wedge.
  7. Lay onto a lined baking tray.
  8. Bake a further 10 – 15 minutes until golden.
  9. Serve with a sprinkle of the extra basil.


  • Serve with a selection of green vegetables.
  • Recipe can be halved.



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