Bacon and Cabbage Frittata paint

Pumpkins are not only delicious, but also incredibly nutritious. They are really versatile and make for a great vegetarian meal, salad or just served as a side dish with meat, poultry or fish.  Spice up with nutmeg, cloves, chill, sage, cinnamon, cumin etc. If you have never baked a pumpkin then you are in for a real treat. I’ve just kept this version simple but check out  pumpkin moussaka with cheesy béchamel sauce for a delicious vegetarian main course. 

Serves 2-4


  • 1-2 small pumpkins (Hokkaido)
  • 1-2 tablespoons melted butter, olive oil or coconut oil
  • Grated nutmeg to taste
  • Himalayan salt and freshly ground pepper
  • Few sprigs of fresh thyme
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low-Carb

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  1. Preheat oven to 180 C. Using a sharp knife cut ends of pumpkin to create a base either side, then slice in half on the circumference.
  2. Using a spoon or ice cream scoop scrape out the seeds. 
  3.  Brush the pumpkin flesh with melted butter, olive oil or coconut oil. Dust with grated nutmeg and seasoning, place flesh side down on a baking tray or oven proof pan. 
  4. Bake in oven for 30 minutes, turning over after 15 minutes so flesh faces upwards. At this stage sprinkle over thyme sprigs.
  5. When pumpkin is cooked remove from oven and serve at once.

Maggie's Tips

  • The skin of the Hokkaido pumpkin is edible – so don’t go binning it. If you do decide to peel it and you have a dehydrator, why not make pumpkin skin crisps. Save the pumpkin seeds for toasting or planting the following season.