Baby pumpkins stuffed with rosemary wild rice

December 11, 2015

 

This is an elaborate recipe, but so worth it if you are looking for a plant-based main dish for the holidays. Everyone get’s their own stuffed mini pumpkin and you serve these with the delicious cranberry sauce. I dream about these babies, they are so filling and hearty - perfect for a cold winter night! 

Soak and cook the wild rice before you attempt this recipe, otherwise you will just get flustered with trying to do too much at once. I usually pre-cook the rice at least a day before, but it will keep very well in the fridge for 5 days. 

 

Preparation time: 70 minutes

Makes 1 serving: 

 

For the pumpkin: 

- 1 baby pumpkin

- 1 tsp extra virgin olive oil 

 

For the stuffing: 

- 1 tsp pine nuts

- 1 tsp extra virgin olive oil

- 1 garlic clove, minced

- 1 Tbsp finely chopped white onion

- 1 mushroom, finely chopped

- ½ tsp finely chopped rosemary 

- ⅓ cup cooked wild rice (feel free to interchange this with another grain if you like) 

- ¼ cup vegetable broth

- sea salt and freshly ground black pepper

 

  1. Preheat the oven to 200ºC and line a baking tray with parchment paper. 

  2. Take your baby pumpkin, wash and scrub it well. Then slice off the top of the pumpkin to make a lid. Take out the seeds and clean out the stringy bits. Then brush the outside and inside of the pumpkin and the lid with olive oil. 

  3. Place the pumpkin and the lid separately on the baking tray and put in oven for 40 minutes or until soft. 

  4. In the meantime, prepare your stuffing. Start by heating a pan over medium heat, then adding the pine nuts and toasting them. This will only take 1 - 2 minutes, so keep an eye on them, and stir constantly, so they don’t burn. Put the pine nuts to the side. 

  5. Using the same pan, add the olive oil, garlic, and onions. Stir for 3 minutes until they are soft and browned. If they burn too quickly, add splashes of water to continue cooking them. 

  6. Add the mushroom and rosemary, and stir for another 5 minutes to let the mushroom brown completely. Again, if they burn too quickly, add splashes of water. 

  7. Add the wild rice and vegetable broth for 3-5 minutes, until the broth is completely cooked away. 

  8. Season with sea salt and black pepper, and add the toasted pine nuts. Then turn off the heat and wait for the pumpkin to be done. 

  9. Once the pumpkin is soft, fill it with the stuffing. Return the pumpkin to the oven for 5 more minutes. 

  10. Serve the pumpkin with the lid on top and cranberry sauce on the side. 

Oh enjoy! 

 

 

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© 2019 Martina Zand