Baked Golden Nugget of Bliss.

Little pumpkins. How amazingly cute are they? When I see them I just want to collect them up and put them on display or stroke them or kiss them or something ridiculous like that. But if you run around kissing tiny pumpkins you will get some unsavoury glances, so maybe we should cook them instead huh!

This is a Lee original, so you can feel free to change up the ingredients to suit  yourself, but I gotta say, this one was pretty darn delicious (Oh, and I cooked them in tiny casserole dishes as I accidental cut a hole in the bottom of one of the nuggets... whoops).

Recipe:
2 x Golden Nuggets(or more to suit)
Filling:
1 cup of cooked Quinoa
1/2 cup of cooked French lentils
3 Mushrooms chopped small
1/4 Carrot chopped small
1/4 Zucchini chopped small
1/4 Massle cube in 1/2 cup boiling water
few drops sesame oil
few drops of Tamari
1 ground clove of garlic

Method:
Preheat oven to 200 C. Chop top off the Nuggets and remove the seedy guts. Put aside.
Filling: In a saucepan add all ingredients. Cook on medium until everything is smooshy and cooked. You may need to add more water if mixture is getting too thick. Once Mixture is cooked fill the nuggets and put the lid on top. Bake in the oven for approximately 20-30 minutes. When pumpkin is soft it's good for eating! Serve with some steamed greens, like Broccolini and Cabbage. You gonna be happy it's Winter so you can eat this allllllllllll the time! So lucky!

NB. You will probably have loads of mixture left over. You can use this in savoury pies (tastes strangely like chicken), over mashed potato or in pasta. Go crazy!