Use this as the perfect centre-piece, switch out the pumpkin for a squash! Experiment with different size pumpkins or squashes for a midweek dinner meal.
Ingredients | Serves 4:
1 small pumpkin
1 pouch of Nice Rice Wholegrain
2 tbsp olive oil
300 grams chestnut mushrooms, chopped
2 shallot, diced
4 cloves garlic, minced
2 tsp Ras el hanout spice
50 grams dried cranberries
30g flaked almonds, toasted
15g parsley, chopped
15g dill, chopped
½ teaspoon salt
½ teaspoon black pepper
Method:
- Preheat the oven to 180°C (350°F).
- Cut the top off the pumpkin to create a lid. Season the inside of the pumpkin with salt and drizzle with 1 tablespoon of olive oil.
- Place the pumpkin and its lid on a baking tray lined with parchment paper. Roast in the oven for 40 minutes until slightly softened but still firm enough to hold its shape.
- Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped mushrooms and cook for 5-7 minutes until golden and the liquid has evaporated. Add the diced shallots and sauté until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the ras el hanout spice, stirring well to coat the mushrooms.
- Add the Nice Rice Wholegrain pouch to the pan along with dried cranberries and flaked almonds. Season the filling with salt and black pepper to taste.
- Remove from the heat and fold in the chopped parsley and dill.
- Remove the roasted pumpkin from the oven, scoop out the seeds and fill it with the prepared stuffing. Press the stuffing down gently to pack it in.
- Place the pumpkin lid back on top and bake for an additional 15 minutes, until the pumpkin is tender but still holds its shape.