Subscribe to Newsletter

RECIPE: Miguel Maetre’s Pumpketta

Miguel Maestre is so proud of this recipe he’s trademarked it. This pumpkin-y take of porchetta is popular with vegetarians and carnivores alike. 


But Maestre DOES warn that this is part recipe, part DIY project as the recipe calls for a PVC pipe and a hammer.


Image supplied by Good Food & Wine Show



1small butternut pumpkin (1.2kg)

1 egg

1 small red onion, finely chopped

1 garlic clove, crushed

1 small handful parsley leaves, chopped, plus extra to serve

¼ cup macadamia nuts, coarsely chopped

50g Persian-style soft fetta cheese, crumbled

1 cup cooked brown jasmine rice

1 tbs olive oil, plus extra to drizzle

1 kg rock salt

Serve with hummus, fresh pesto or baba ganoush



  1. To hollow out the pumpkin. Preheat oven to 180C fan-forced. Place the pumpkin on a chopping board standing up (you may need to trim the base slightly so it sits straight).Using a piece of clean hollow pipe PVC pipe about 4cm diameter 25cm long), and a hammer, hit the pipe through the centre of the pumpkin to core out pumpkin. Remove pipe and centre piece of pumpkin using the end of a wooden spoon. 
  2. For the filling. Grate the centre piece of pumpkin. Crack the egg into a medium bowl and whisk with a fork. Add the grated pumpkin, onion, garlic, parsley, macadamias, fetta, rice and 1 tbs olive oil. Season with salt and pepper. Mix to combine. 
  3. Fill the cavity. Spoon the mixture into the cavity of pumpkin and pack tightly using the end of a wooden spoon until filled. Spoon remaining filling into a piece of greased aluminium foil and roll up to enclose. 
  4. Roast pumpkin. Pour the rock salt into a small roasting pan. Rub the skin of the pumpkin with a little oil and salt. Put the pumpkin and the roll of filling onto rock salt and roast for 40 mins, turn over and roast for a further 30-40 mins or until just tender (depending on size of pumpkin), you don’t want it to over-cook and become too soft to carve. 
  5. Serve it up. Stand in pan for 10 mins. Transfer to a board and carve into slices. Serve with hummus.


Miguel Maestre will be demonstrating this recipe live at the 2021 Good Food & Wine Show, kicking off in Sydney from Friday, June 25 to Sunday, June 27, followed by Perth, Brisbane and Melbourne in the coming months.

Click here to read the latest issue of traveltalk Click here to read the latest issue of traveltalk
Published: 21 June 2021

comments powered by Disqus