This vegetarian stuffed pumpkin recipe uses smaller winter squashes with edible skin for a perfect holiday dinner. Filled with a flavourful rice and vegetable mixture, this can also be made as one large pumpkin.
Course Autumn, holiday, Main Course, Mains, Winter
Heat a large pot over medium-high heat. Once heated, add the olive oil and mushrooms. Cook the mushrooms, stirring as infrequently as possible, until browned and any water has evaporated, 5-6 minutes.
1 teaspoon olive oil, 300 grams mushrooms
Reduce the heat to medium, stir in the onion and leek, and cook for another 3-4 minutes.
1 small onion, 1 leek
Add the garlic, herbs, and salt. Cook for another minute before deglazing with the white wine. Add the vegetable broth.
2 cloves garlic, 1 tablespoon herbes de Provence, 1 teaspoon sea salt, 50 ml dry white wine, 550 ml vegetable broth
Increase the heat to bring the mixture to a rolling boil. Add the rice, then reduce the heat to a simmer. Cook for about 45 minutes, covered, or until all of the liquid has been absorbed*.
220 grams brown rice
Stir in the cranberries and black pepper and taste, adding more salt to your preference. This can be made in advance and refrigerated.
1/2 teaspoon black pepper
Pumpkins and Assembly
Preheat the oven to 190°C (375°F).
Wash the pumpkins, then cut the tops off on an angle to create a small lid. Trim the bases if needed so that the pumpkins can sit flat.
4 small pumpkins
Divide the olive oil between interior of all the pumpkins, then season with salt and pepper. Use a pastry brush or similar to spread this over the interior surface of the pumpkins.
1 tablespoon olive oil, Sea salt, Black pepper
Place the lids back on, then place the pumpkins into a baking dish. Cook for about 25 minutes, or until just fork-soft. This will depend on pumpkin variety and how thick the walls are.
Remove from the oven. Take the lids off, then fill with the rice filling, packing lightly with a spoon.
Once filled, add the lids and bake again to heat through, about ten minutes. Serve immediately, topped with pomegranate or herbs if desired.
Video
Notes
* If the rice is older, it may take longer than 40 minutes to cook. I generally remove from the heat, then keep the lid on and steam for another half hour.