This is such a beautiful, flavorsome  one ‘pot’ dish.
What I like about it is the chewiness of the wheat, the sweetness of the pumpkin and the
slightly bitterness of the cavolo nero. What a combination!

• soak 200 gr organic whole wheat grains for about 4 hours
• cook them in some water and salt for about 40 minutes, they should be ‘ al dente’
• for gluten intolerant use activated buckwheat grains instead, do not soak or cook them

• I bought this beautiful Kent pumpkin
• pre heat the oven to 180˚

• cut the top off the pumpkin and scoop out the seeds
• put the top back on to the pumpkin, wrap it in foil
• bake for about 1 hour ( depends on size of your pumpkin) until the flesh is soft

• take it out of the oven and when cool enough to handle
• scoop out the flesh

• slice 2 Spanish onions
• 4 garlic cloves
• in a large fry pan, with a little butter and oil, cook until soft
• cut off the tough stalks of the cavolo nero and roughly chop them
• add them to the pan, cook for about 15 minutes
• dice 8-10 mushrooms of your choice
• 100 gr shelled pistachio nuts

• 2 teaspoons each of ground cinnamon and cumin
• mix them through the vegetables and cook for an other 10 minutes

• turn heat off and add
• a big handful of ruggola
• some chopped fresh mint
• salt and pepper and 1 teaspoon chili flakes

• add the cooked and drained wheat to the pumpkin and vegetables
• mix all through

• crumble 250 gr goats cheese feta and mix through vegetables
• fill the pumpkin shell with the mixture
• put the ‘lid’ back on
• bake for about 20 minutes in 180˚ oven

• Buon appetito!!