Caribbean Christmas Pumpkin

For anyone looking for a festive dinner with a difference, or who wants to impress vegetarian guests, try this meat-free Christmas recipe from Chef Sara Mair-Doak.

Ingredients

• 5 lb pumpkin (Cut top off and take seeds out. Discard seeds and save
  the top).
• 1 bunch callaloo, picked leaves 
• 1 can coconut milk
• 1/4 lb your choice of mushrooms (Sara used local oysters)
• 1 red bell pepper, seeded and sliced
• Half a white onion, sliced 
• 2 cloves garlic, chopped
• 2 sprigs of scallions
• 6 egg yolks
• Tablespoon chopped seasoning peppers 
• 1/4 cup coconut oil 
• 1/4 cup olive oil
• Salt and pepper to taste 

Method

• Pre-heat oven to 325 F
• Rub pumpkin inside and out with olive oil, salt and pepper. Wrap pumpkin in foil, place in pre-heated oven for about an hour and 15 minutes or until pumpkin is fork-tender.
• Place the callaloo, coconut milk, scallions, one clove of garlic, seasoning pepper and egg yolks in a blender, and blend until smooth. Season with salt and pepper.
• Pre-heat a sauté pan over medium heat, add two tablespoons of coconut oil, then sauté the onions and garlic clove until golden brown. Add the bell pepper and cook until soft. Season with salt and pepper and put to one side.
• Pre-heat sauté pan again to a medium-high heat, add two tablespoons of coconut oil and add the mushrooms, then sauté until golden brown, season with salt and pepper.
• Combine the coconut milk and callaloo mixture with the vegetables and put aside until the pumpkin is fork-tender and cool. Pour in the callaloo, coconut milk and vegetable mixture into the pumpkin. Use the saved top to put on top of the pumpkin (or use as garnish). Bake for 1 hour.
• Serve with a local baby greens salad.

Mair-Doak sourced the mushrooms and greens from Primitive Greens. All other local ingredients can be purchased at the farmers markets.