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Stuffed Pumpkin Recipe

Here's a vegan stuffed pumpkin recipe, an excellent alternative to traditional festive dishes. Packed with pecans, cranberries, and spices, it's perfect for celebrating the season.

Posted by: tomas@realfoods.co.uk
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

6

Courses etc.

Christmas Recipes
Main Courses

You will need

IngredientAdd
1 medium pumpkin or squash More products
100g pecan nuts More products
2 tablespoon olive oil (plus a little more to brush the pumpkin) More products
1 stick celery, finely diced More products
1 small onion, finely diced More products
2 large cloves garlic, crushed More products
100g jasmine rice More products
80g dried cranberries More products
1 cooking apple, peeled More products
½ tablespoon dried ground sage More products
1 teaspoon fresh or dried rosemary More products
zest of one orange More products
Pepper to taste More products
Sea salt to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat the oven to 200°C.
  • Using a small, sharp knife, remove the lid from the pumpkin and scoop out the seeds and pulp with a large spoon to create a hollow cavity. Cut some of the pumpkin flesh into small cubes. Also, dice the apple into small pieces.
  • Toast the pecans in a dry skillet over medium heat for 2 minutes or until they become fragrant. Then, transfer them to a blender or food processor and pulse until they are coarsely chopped.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced celery and onion, and sauté for 5 minutes until the onion becomes translucent. Stir in the garlic and cook for an additional 2 minutes.
  • Mix in the cooked rice, cranberries, chopped pecans, diced apple, pumpkin cubes, sage, rosemary, orange zest, the remaining oil, and 3 tablespoons of water. Cook for 8-10 minutes, stirring often. If the mixture seems dry, add a bit more water. Season with salt and pepper to taste, then remove from heat.
  • Brush the inside and outside of the pumpkin with olive oil and season generously with salt and pepper.
  • Fill the pumpkin cavity with the rice mixture, packing it tightly, and replace the pumpkin top.
  • Wrap the pumpkin entirely in aluminum foil and bake in the preheated oven for 50 minutes to an hour.
  • Remove the foil and continue to bake the pumpkin, uncovered, for an additional 10 minutes, or until a knife can easily pierce the skin.
  • Once cooked, remove from the oven and serve in wedges alongside mashed potatoes or garlic bread toast.

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