Looking for some new pumpkin recipes? The baked pumpkin with mushroom and leek stuffing is definitely worth a try. A delight once it comes out of the oven!
- 1 pumpkin, about 1.4-1.8kg (3–4 lb)
- 250ml (1 cup) rice
- 500ml (2 cups) vegetable stock (optional)
- 15g (½ oz ) butter
- 300g (10 oz) leeks, chopped
- 300g mushrooms, quartered
- 2.5ml (½ teaspoon) nutmeg
- 2.5ml (½ teaspoon) cinnamon
- salt and pepper to taste
- parsley, to garnish
- Preheat oven to 180°C/fan 160°C/gas 4. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down. Bake, uncovered, for 1-1½ hours, or until fork tender.
- Meanwhile, Boil the rice and stock (you can use water if you like) in a saucepan until cooked. Drain and set aside.
- Melt the butter in a large frying pan, add the leeks and fry gently for about 10 minutes until sweet and tender. Add the mushrooms, nutmeg and cinnamon and fry for another 5 minutes. Lower the heat, add the rice to the vegetable mixture and stir well to blend all the flavours.
- Quarter the two cooked pumpkin halves and divide the vegetable-rice mixture evenly between the pumpkin wedges. Garnish with parsley and serve immediately.
- Brown basmati, red camargue and wild rice were used for the stuffing to give the dish a wonderful earthy and nutty flavour.
- Different varieties of rice have different cooking times.
- Smaller pumpkins can be halved and served as individual portions. Their cooking times will be less though.
- Vegans can substitute the butter with any oil they prefer.
- Serving Size: 1 serving
- Calories: 151
- Sugar: 10.2 g
- Sodium: 233 mg
- Fat: 2.9 g
- Saturated Fat: 1.8 g
- Carbohydrates: 31.2 g
- Fiber: 8.1 g
- Protein: 5.1 g
- Cholesterol: 4 mg