Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Quinoa Stuffed Roasted Pumpkins

Posted by Meridian on

Quinoa Stuffed Roasted Pumpkins

Makes 4

What you need

  • 4 small pumpkins or squash, tops and seeds removed
  • 250g quinoa
  • One vegetable stock cube
  • 2-3 tbsp Meridian Pumpkin Seed Butter
  • 1 cup dried cranberries
  • 3 tbsp pecans, chopped
  • Large handful parsley, chopped
  • 1/2 cup pomegranate seeds


  1. Preheat the oven to 180C.
  1. Place the pumpkins - tops and seeds removed - on a roasting tray. Drizzle with a flash of olive oil, then sprinkle over a touch of salt and pepper (you can add your own herbs or spices, if desired!). Roast for 30-45 minutes, or until tender and lightly golden.
  1. In the meantime, cook your quinoa according to packet instructions, adding the vegetable stock cube to the cooking water. Once fluffy and light, drain off any water as needed and set aside.
  1. Once the pumpkins have cooked, turn the oven off and set them aside. Tip the quinoa into a pan on a low to medium heat. Stir through Meridian’s Pumpkin Seed Butter, cranberries, pecans and chopped parsley, and season to taste. Cook until heated through, then spoon into the pumpkins. 
  1. Scatter over the pomegranate seeds and a touch more parsley. Eat warm. 


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