Pumpkins with bean stew

Ingredient

4 x 550g golden nugget pumpkins

1 tablespoon olive oil

2 tablespoons butter

1 large leek, thinly sliced

2 carrots, peeled, diced

2 parsnips, peeled, diced

2 tablespoons plain flour

400g can butter beans, drained, rinsed

1 tablespoon lemon thyme leaves

1/2 cup walnuts, roughly chopped

100g goat's cheese, crumbled

1 1/2 cups vegetable or chicken stock

Steps

1. Preheat oven to 200°C. Slice tops off pumpkins. Set aside. 

2. Using a teaspoon, remove seeds and pulp from each pumpkin. Brush insides with oil. Season with salt and pepper. 

3.Place pumpkins into a shallow baking dish. Place pumpkin lids into another baking dish. Roast lids and pumpkins for 30 minutes. Remove lids and set aside. Turn pumpkins over. Roast for a further 30 minutes.

4. At the same time, melt butter in a large saucepan over medium heat. Add leek, carrots and parsnips. Cover. Reduce heat to medium-low. Cook for 5 minutes, or until vegetables start to soften. Add flour. Cook, stirring, for 1 minute. Remove from heat. Slowly add stock, stirring constantly. Increase heat to medium-high. Cook, stirring, for 2 to 3 minutes, or until sauce comes to the boil and thickens slightly.

5.Add beans and thyme. Season with salt and pepper. Cook for 2 to 3 minutes, or until heated through. Remove from heat. Stir through walnuts and cheese. Spoon mixture into pumpkin shells. Top with pumpkin lids. Bake for 15 to 20 minutes, or until heated through. Done!

Link you may want to explore:
http://www.huffingtonpost.com/builtlean/health-benefits-pumpkin_b_4169210.html