Hearty stuffed pumpkin roast with mushroom ragu

Autumn I.P.A., serves 2

How does a rich-tasting, slow-cooked, meaty ragu sound? But what if we said this one is completely vegetarian, looks show-stopping and cooked in just under 1 hour? Pour some Autumn I.P.A. in the pan, set the table and enjoy this hearty comfort food.
Hearty stuffed pumpkin roast with mushroom ragu


  • 1 small-sized pumpkin or round squash (about 0.5kg)
  • 2 tbsp olive oil
  • Salt & pepper
  • 50 gr butter
  • 1 onion, peeled and sliced
  • 7.5 gr funghi porcini secchi, large ones chopped
  • 75 ml boiled water
  • 300g mixed mushrooms, halved or large ones quartered
  • 2 garlic cloves, peeled and chopped
  • 2 tbsp chopped fresh thyme
  • 40 gr flour
  • 100 ml Lowlander Autumn I.P.A.
  • 250 ml vegetable or chicken stock
  • 1 tsp Dijon mustard
  • 125-150 ml double cream
  • Small pinch grated nutmeg
  • Fresh parsley to garnish

This is how you make it  


  1. Preheat the oven to 200 degrees celsius.
  2. Cut the top off the pumpkins and use a metal spoon to scoop out the seeds and strings to either use for our other recipes, like our pumpkin strings broth or pumpkin carpaccio.
  3. Place the pumpkins on a baking tray with the ‘lid’ on the side. Rub with olive oil inside and out, and season well. Roast in the centre of the oven for 45 mins or the pumpkin can easily be pierced with a knife.
  4. Cover the porcini with boiled water and soak for 10-15 minutes 
  5. Meanwhile make the mushroom ragout by heating the butter in a large saucepan. Add the onion and cook over a low heat for 5 mins. 
  6. Drain the porcini and keep the liquid.
  7. Add the mushrooms, soaked porcini, garlic and fresh thyme and cook for 5 mins.  
  8. Stir in the flour and cook for a further 5 minutes while you keep stirring to avoid the flour from burning. 
  9. Add Lowlander Autumn I.P.A., porcini liquid, vegetable or chicken stock and Dijon mustard. Bring to a boil and simmer until thickened.
  10. Add the cream and season well with salt, freshly ground black pepper and a pinch of nutmeg. 
  11. Cook until thickened well, if needed add some more cream (or if too thick add some more stock). 
  12. Scoop the mushroom ragout into the halved and cooked pumpkins and garnish with fresh parsley. 


Best enjoyed with Lowlander Autumn I.P.A.