Goats Cheese and Date Stuffed Mini Pumpkins


On one of my recent visits to the farmers market I found these really cute mini pumpkins at the farmers market and after checking (twice!) they weren’t just for decoration on my way dreamed of filling them with creamy goats cheese and dates for a touch of sweetness. And that’s exactly what I did an hour later. This is the first non-vegan recipe on the blog, although I’ve always said I’m only 95% plant based (as I eat organic honey, occasionally organic goats cheese and sometimes fish and eggs - I’m not sure what my label would be here (flexitarian?) but it also doesn’t really matter because it’s what makes me feel my best). However you can super easily swap out the goats cheese for vegan, soy or coconut-based cream cheese - it will taste just as delicious!


2 mini pumpkins

60 gr brown rice

100gr organic soft goats cheese (or vegan alternative)

3 medjool dates

rosemary and olive oil

optional: handful pine nuts

Preheat oven to 180°C.
Wash the mini pumpkins, cut off the top and scoop out the middle. Place them on a baking tray and when the oven is ready place them in.
Cook your brown rice for on low heat for about 15 minutes or until ready. In a bowl mix most of the goats cheese with the drained brown rice, medjool dates cut into little pieces and a drizzle of olive oil until the mixture becomes nice and creamy. Keep some of the goat’s cheese aside to cover the top.
Pull the pumpkins out of the oven and scoop the filling in, add the few extra bits of cheese on top and place back into the oven for about 5 minutes until golden.
If the pumpkins are organic you can also eat the skin, which I highly recommend because it adds a delicious nutty crunch to it all.

MainsJil Carrarapumpkin