| Prep Time | 30 mins |
| Cook Time | 120 mins |
| Servings |
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Ingredients
- 1 large large butternut pumpkin (1500 grams)
- 1/3 cup extra virgin olive oil (80 mls)
- 1/4 cup brown rice, uncooked (40g)
- 1 leek, finely sliced (80 grams)
- 1/2 red capsicum, sliced (50 grams)
- 6 cloves garlic, peeled (18 grams)
- 1/4 cup fresh sage, finely chopped (15 grams)
- 1 cups baby spinach (30 grams)
- 1 cup cup mixed nuts, roughly chopped (160 grams)
- 1/4 cup corn kernels, fresh or tinned (40 grams)
- 1 & 1/2 tsp smoked paprika (1.5 grams)
- 2 cups fresh parsley (120 grams)
- 2 cups fresh coriander (120 grams)
- 1/2 red onion (50 grams)
- 1 tsp ground cumin (1 grams)
- 1 tsp ground coriander (1 grams)
- 1/4 tsp cinnamon (0.25 grams)
- 1/4 tsp ground cloves (0.25 grams)
- 2 cup lemon juice (125 mls)
- 2 tbsp pomegranate seeds (20 grams)
Ingredients
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Instructions
To prepare the stuffed pumpkin:
- Preheat oven to 180C and line two baking trays with baking paper.
- Cut the butternut pumpkin in half lengthwise. Scoop out the seeds and discard.
- Rub 1/2 teaspoon of the olive oil over the skin and flesh of the pumpkin and place each half on a prepared tray, cut side down
- Bake for an hour or until tender.
- While pumpkin is baking, prepare the rice according to packet directions, then allow to cool.
- Remove pumpkin from the oven and allow to cool a little.
- Scoop out the cooked flesh (setting aside for use later), leaving a 2.5cm border of flesh on the skin.
- Heat another 3 teaspoons of olive oil in a frying pan over medium-low heat. Add the leek and capsicum and sauté for 3-4 minutes or until tender and onion is translucent. Remove from the pan and set aside.
- Crush in two cloves of garlic and add the sage and cook for a minute or two. Add the spinach and allow to wilt.
- Mash the cooked pumpkin flesh you removed from the skins and combine with the nuts, corn, nutmeg and 1/2 teaspoon of paprika.
- To assemble, lay the pumpkin halves side by side, cut side up.
- In both halves, layer an equal amount of the onion and capsicum mix.
- Top with an even amount of the garlic, sage and spinach mix.
- Top with an equal layer of rice.
- Finally, top the rice with an even layer of the mashed pumpkin, nut, corn and spice mix.
- Press down the fillings in both halves, and then place the two halves back together to make a whole pumpkin again. Tie with kitchen string (you can prepare to this stage the day before, and store, covered, in the fridge until ready to bake).
- Preheat oven to 200C. Place the whole stuffed pumpkin on a lined baking tray
- Bake for 30-40 minutes, or until hot all the way through.
To prepare the Festive Herb Sauce:
- Combine the fresh parsley, coriander, red onion, remaining garlic cloves, remaining paprika, cumin, ground coriander, cinnamon, cloves, remaining olive oil and lemon juice in a food processor or blender and puree until smooth.
To serve:
- Slice the stuffed pumpkin into 6 thick slices and serve each with a drizzle of Festive Herb Sauce and a sprinkle of pomegranate seeds.
Recipe Notes
433 calories