Description
A showstopping roasted pumpkin filled with savory mushroom rice, sweet dried cranberries, crunchy pecans, fresh herbs, and warming spices. This colorful vegan centerpiece is perfect for autumn gatherings and holiday dinners.
Ingredients
1 Medium Pumpkin – about 1kg in size
3 Tablespoons Olive Oil
1 Onion, peeled and finely diced
2 Cloves of Garlic, peeled and crushed
1 Cinnamon Stick
1/4 Teaspoon Freshly grated or ground nutmeg
1/2 Tsp Ground Allspice
Zest of one small Orange
1/2 Teaspoon Salt
Generous grinding of freshly ground black pepper
125G Mushrooms, roughly chopped
250G Wild or Long Grain Rice
About 500ml vegetable Stock
80G Dried Cranberries
50G chopped Pecan Nuts
Handful of freshly chopped Dill
Handful of freshly chopped Parsley
1/2 Tablespoon Olive Oil for drizzling over the top before roasting
Pomegranate seeds, to decorate (Optional)
Instructions
- Preheat the oven to 200C/180Fan/Gas Mark 6/400F. Cut the top off the pumpkin and remove the seeds and stringy flesh from inside. Keep the pumpkin top to use as a lid.
- Rub 2 tablespoons of olive oil over the inside and outside of the pumpkin and season well. Roast the pumpkin and its lid for 30-45 minutes, or until the flesh is tender but the shell still holds its shape.
- While the pumpkin roasts, prepare the filling. Heat the remaining olive oil in a large pan and gently fry the diced onion for about 5 minutes, until soft. Add the crushed garlic, cinnamon stick, nutmeg, allspice, orange zest, mushrooms, salt, and black pepper.
- Stir in the rice and pour in the hot vegetable stock. Cover the pan, reduce the heat to low, and cook for 10-15 minutes, or until the rice has absorbed the liquid and is soft and fluffy.
- Remove the rice from the heat and discard the cinnamon stick. Stir in the chopped pecans, dried cranberries, dill, and parsley. Taste and adjust the seasoning if necessary.
- Spoon the mushroom rice filling into the roasted pumpkin. Drizzle 1/2 tablespoon of olive oil over the top and return to the oven for 15-20 minutes, or until the filling is piping hot.
- Remove from the oven and scatter with pomegranate seeds, if using. Serve hot, scooping some tender roasted pumpkin flesh together with the rice filling into each portion.
Notes
Pecans can be replaced with chopped walnuts or hazelnuts, or omitted for a nut-free version. Toasted pumpkin or sunflower seeds can be used for extra crunch.
Dried cranberries can be replaced with raisins, dried cherries, or finely chopped dried apricots.
Fresh thyme, sage, or a small amount of rosemary can be used in place of or alongside the dill and parsley.
Cooked lentils or chickpeas can be added for an even heartier filling.
Chestnut, cremini, shiitake, or mixed wild mushrooms can be used for different depths of flavor.
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. For easier storage, scoop the filling and roasted pumpkin flesh out of the shell first.
Reheat until piping hot throughout, adding a splash of vegetable stock or water if the rice seems dry.
Serve with roasted vegetables, steamed greens, or a crisp seasonal salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1/4 stuffed pumpkin
- Calories: 530 kcal
- Sugar: 16 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 79 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
