Stuffed Pumpkin
Incorporating all of the autumnal flavours, this stuffed pumpkin recipe is the perfect dish to share with loved ones. Bring it from your oven, directly to the centre of the table and cut it open in front of everyone.
All the warming flavours of chilli, cinnamon, roasted pecans, as well as the zingy combination of dried and fresh fruit, this has something for all members of the family.
Here are the details for the best pumpkin you’ll ever try!
2 cloves of garlic
1 tsp dried chilli
500g wild rice - washed and drained
500ml vegetable stock
1 tsp ground cinnamon
1 apple -chopped
1 orange -segments and zest
100g dried cranberries
100g pecans - roasted
100g sultanas
1 tbsp dried or fresh sage
Salt and pepper
Equipment:
Tala Indigo and Ivory Enamelled Roaster
Tala Indigo and Ivory Mixing Bowl
- Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped garlic. Cook gently for 2-3 minute Add the rice and mix.
- Now add the stock, chilli and cinnamon and cook for 3 minutes. Do not cook for any longer as the rice will over cook in the pumpkin.
- Place your pecans on a tray and roast at 200℃ for 4-5 minutes or until they have started to colour.
- Add the rice to a large bowl. Add the apples, oranges zest and segments, pecans, cranberries, sultanas, sage, salt and pepper and mix thoroughly.
- Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin.
This really is the perfect recipe for these colder months!