stuffed buttercup pumkin

Well, not strictly paleo, but, on the way....

 Ingredients:
1 buttercup pumpkin
1 courgette
1 tomato
1/3 aubergine
1/2 capsicum
100g feta cheese
1 red onion
1 garlic clove (crushed)
3tbs coconut oil
1/4 tsp chilli (or to your taste)
1 tsp thyme
50g pine nuts
1tbsp parmesan

Method:
Preheat the oven to 180c

1. Cut the buttercup pumpkin in half and scoop out the seeds.  If you are feeling particularly domestic, these are great, washed and roasted with spices. Score the flesh in a criss-cross pattern. Place on a baking tray, skin side down (so it sits like a cup)
2. Melt the coconut oil and mix in the chilli (add more if that's your poison), thyme & crushed garlic clove. Then brush the pumpkin flesh with the oil mix.  Place in the oven and bake for around 30 - 40 minutes - or until the flesh is tender.

3. Meanwhile, chop up the veg into bite sized pieces.  I just dived in the fridge and pulled out what ever veg I had.  I threw it all into a roasting tin (except for the tomatoes) with some more coconut oil that I had melted in the oven prior. Roast for 20 mins, then add the tomatoes & pine nuts and roast for a further 10 mins.

4.  Stir in the feta cheese & season, then pile into the centre of the pumpkin.  I put some parmesan on top, but it would be just as yummy without I'm sure.
5. Roast for a further 10 mins or until the top goes brown.
6.Enjoy! I served with a lovely home-made chilli plum chutney that I had in the fridge from last year - that had just matured beautifully! Not exactly paleo, but 'working towards'!