STUFFED ROASTED BUTTERNUT PUMPKIN
STUFFED ROASTED BUTTERNUT PUMPKIN
Servings
6
Servings
6
Ingredients
For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1tablespoon olive oil
For the stuffing:
  • 1tablespoon olive oil
  • 2 carrotspeeled and chopped
  • 2 stalks of celerychopped
  • 1 brown onionchopped
  • 2cloves garlicminced
  • 1/2cup wild rice
  • 2cups vegetable stock
  • 1/2cup white ricewe used basmati
  • 1/2cup walnutschopped
  • 1/2cup dried cranberries
  • 1teaspoon fresh sagechopped
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1/4teaspoon dried thyme
Instructions
  1. Preheat your oven to 180C.
  2. Cut the pumpkin in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each half and rub around to coat. Bake for 60 to 75 minutes until the pumpkin is cooked and fork tender.
  3. Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around.
  4. For the stuffing: In a large pan, heat the olive oil over medium-high heat. Sauté the carrots, celery, onion, and garlic until softened and begining to brown. Add the wild rice and stock to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the stock.
  5. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped pumpkin flesh. Stir well to combine.
  6. To stuff the pumpkin: Pack in as much of the stuffing into both sides of the pumpkin as you can. Pick up one pumpkin half and flip it on top of the other. Use kitchen string to tie up the pumpkin in 3 or 4 places holding it together.
  7. When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. Slice carefully and serve hot with you favourite vegan gravy.