Baked Pumpkin

  • 1 pumpkin
  • Extra virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, peeled
  • 3 sprigs rosemary, chopped
  • Maldon sea salt
  • Black pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Handful of dried cranberries
  • 50g basmati rice
  • 1 chilli, finely chopped (optional)
  • Zest of 1 orange
  • 200ml vegetable stock
  • 50 g walnuts or pistachios
  1. Preheat oven to 220°C.
  2. Slice the lid off the pumpkin & set aside. Scoop out the flesh of the pumpkin with the seeds & chop the flesh with 1 garlic clove.
  3. Heat a frying pan on medium heat, with a drizzle of olive oil. Add the pumpkin flesh, garlic, onion & some rosemary. Sauté for 5-10 min until pumpkin is soft.
  4. Mortar the remaining garlic cloves & rosemary with the dried chilli. Add the nutmeg, cinnamon, salt & pepper until you form a paste. Add a drop of olive oil & rub paste on the inside of the pumpkin.
  5. Stir in the rice, cranberries, nuts & orange zest into the pumpkin flesh mixture. Stir together & add the vegetable stock. Bring to a boil & simmer for 1-2 minutes.
  6. Take a very large sheet of tinfoil & place on a baking pan. Place the pumpkin on the foil & add the rice mixture into the pumpkin. Close the lid of the pumpkin & rub with olive oil. Wrap pumpkin in the foil, & bake for 1 hour.
  7. Serve cut in thick wedges with the skin.

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