Roast Stuffed Pumpkin #vegan #vegetarian #soup #breakfast #lunch
Monday, 4 November 2019
Being moderately new to Canada, Thanksgiving is as yet a curiosity for us. In England, despite the fact that we sort of celebrate with gather celebrations and so forth, there is no national occasion like in Canada or the US. As you can likely envision, I am constantly open to festivities which include bounteous measures of nourishment and drink so I presently completely grasp Canadian Thanksgiving! An additional day away from work and more opportunity to go through with my family is a special reward!
This will be my third Thanksgiving and my first veggie lover one so I have been caught up with making two or three incredible bubbly plans to impart to you. I am sharing this appetizing formula today and afterward in the week will come a great sweet… .
Veggie lover nourishment is regularly stereotyped as being flat and exhausting. This great looking Roast Stuffed Pumpkin highlight is definitely not! Filled to overflowing with a flavorful blend of rice, vegetables, nuts and cranberries, this pumpkin in the entirety of it's orange round greatness is simply delightful.
- 1 medium pumpkin , or round squash, ( approximately 8 inch diameter - If your pumpkin is very different in size then please see the recipe notes)
- 1 cup cooked & cooled rice , any kind of rice is fine although there will be more flavour/texture if you use wild rice
- 2 teaspoon olive oil , optional
- 1 medium onion , chopped finely
- 3 large cloves garlic , chopped finely
- 10 mushrooms , chopped into small pieces
- 60g | 1/2 cup walnut pieces
- 60g |m1/2 cup dried cranberries
- 1 large handful spinach , chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- salt & pepper
Instructions
- Preheat your oven to 400 degrees F.
- Toast the walnuts in a fry pan over a medium heat for a minute or two moving constantly.
- Remove from heat, pour into a small bowl and set aside.
- Sauté the onions and garlic in one teaspoon of the oil (in the same pan) until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water to sauce instead.
- Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.
- Carefully cut the top off the pumpkin (about the top third).
- Set the top aside.
- If you can't see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug.
- Remove the stringy innards and discard. You can also discard the seeds although I recommend roasting them (see recipe notes).
- Brush the inside of the pumpkin with the remaining 1 teaspoon of olive oil. Omit if you want the recipe to be oil-free.
- Season the inside generously with salt and pepper.
- Place all the filling ingredients into a bowl and mix well.
- Spoon into the pumpkin cavity, pressing down well as you go. You want it packed in very tightly.
- Keep going until full.
- Place the pumpkin top back on.
- Wrap completely and tightly in tin foil. At this stage the pumpkin can be stored in the fridge for a day or two before baking if you want to get it ready ahead of time.
- Place on a tray and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft then it is ready.
- Remove from the oven and leave for at least 15 - 30 minutes before slicing.
Read more our recipe Mushroom Gnocchi with Broccoli #vegan #vegetarian #soup #breakfast #lunch