Stuffed munchkin pumpkins

Ingredients

For the stuffed munchkin pumpkins:

• 4 munchkin pumpkins

• 6 pork sausages (I use caramelised onion sausages)

• 2.5 tbsps diced stem ginger

• 2 tsps dijon mustard

• 1/2 tsp ground ginger

• 1/2 tsp ground allspice

• 1/2 tsp dried sage

• 1/4 tsp chilli flakes (or more if you like it spicier)

• salt and pepper to taste
  

For the polenta:

• 300gr instant polenta

• 1.2ltrs chicken stock

• 100ml milk

• 60gr grated parmesan

• 1 tbsp butter

• salt and pepper to taste
  

For the braised cavolo nero:

• 200gr cavolo nero

• 80ml white wine

• 2 tbsps of extra virgin olive oil

• 4 garlic cloves, roughly chopped

• 1/4 chicken stock cube

• salt to taste

Method

I start by turning the oven on at 190°C. The washed pumpkins are transferred onto a lined baking sheet and roasted whole for about 35 minutes or until they soften. I set them aside and leave them to cool (this step can be done the night before). 

To prep the stuffing, I slice off the pumpkin tops and reserve them for later. Using a tablespoon, I discard the seeds and core. I then scoop out some of the flesh into a bowl to make more space for the filling. Do not scoop out all of it as the pumpkin needs to retain its structure. 

Once all the pumpkins are prepped, I remove the sausages from their casing and add them to the bowl with the pumpkin flesh, where they are mashed and mixed well together. To this, I add 2 tbsps of the diced stem ginger, the ground ginger, ground allspice, dried sage, chilli flakes, the dijon mustard, and the salt and pepper. I give it a good mix to ensure everything is well incorporated. Each pumpkin gets a generous helping of the stuffing, which forms a small, neat mound. 

Using a pastry brush, I dip it into the remaining 1/2 tbsp of diced stem ginger and glaze the flesh underneath the tops, the rims of the pumpkins, and the stuffing. Then comes the time to roast the munchkin pumpkins (without the tops) for 35-40 minutes or until golden brown. The tops are added to the baking sheet for the last 10 minutes.

For the braised cavolo nero, I pour the oil into a pan and add the roughly chopped garlic cloves to soften. I remove the stalks from the cavolo nero leaves and chop them into 1-inch chunks. I add them to the sizzling garlic and stir until they start to wilt. The wine is poured into the pan, together with the crumbled chicken stock cube and salt. I cover the pan and leave it to simmer on low heat for a good 20 minutes or until tender to bite.

Finally, for the polenta. I bring the chicken stock up to boil and then lower the heat completely. I gently stir in the polenta and continuously whisk to avoid any lumps from forming. Once the mixture thickens, I add the milk, the grated parmesan, the butter, and salt. I give it a taste to ensure it is nice and creamy.

To serve, I spoon a luscious helping of polenta into a plate, then top it with the braised cavolo nero and place the stuffed munchkin pumpkin on top. This is my favourite autumn recipe and is guaranteed to leave you and 3 other diners feeling cosy and nourished.