Why you should cook stuffed pumpkin
This recipe for stuffed pumpkin is perfect for cold evenings when you want something hearty. The pumpkin flesh becomes soft and sweet in the oven which pairs well with a salty filling. It is a great way to use seasonal produce during the autumn months. Serving a whole vegetable makes for a beautiful presentation without much extra effort.
A step-by-step guide to stuffed pumpkin
Prepare the pumpkin: Cut the top off the pumpkin to create a lid and set it aside. Use a large spoon to scrape out all the seeds and stringy bits from the middle. Place the pumpkin and the lid on a baking tray. Rub a little oil over the skin to help it roast evenly.
Cook the filling: Boil the rice in the vegetable stock until it is soft and has absorbed the liquid. Heat some oil in a frying pan and cook the chopped onion and mushrooms until they are soft. Stir the cooked rice into the vegetables and add the thyme for seasoning.
Fill the pumpkin: Spoon the rice and vegetable mixture into the hollow pumpkin. Press the filling down gently to make sure it is packed well. Sprinkle the cheese over the top of the filling if you are using it. Place the pumpkin lid back on top to keep the moisture inside.
Bake until tender: Place the tray in the oven at two hundred degrees for about an hour. Test the pumpkin with a knife to ensure the flesh is completely soft. Remove it from the oven and let it rest for a few minutes. Serve the stuffed pumpkin by cutting it into thick wedges.
Good advice for making stuffed pumpkin
Choose a medium pumpkin that feels heavy for its size to ensure it has plenty of flesh. If the base of the pumpkin is uneven, you can trim a very small slice off the bottom to help it stand straight in the roasting tin. Check the stuffed pumpkin halfway through cooking to ensure the top is not browning too quickly. If it looks dark, you can cover the top loosely with some foil.
You can also add different nuts or dried fruit to the rice mixture for extra texture. This stuffed pumpkin tastes even better the next day if you have any leftovers to reheat. Make sure to use a sharp knife when cutting the raw pumpkin to avoid any accidents.
Find more ideas here:
tuna salad with red onion,
fried pork belly or
plaice with mango salsa.
