Dairy-free, Light Soft Brown Sugar, Savoury, Vegan -
Roasted Stuffed Pumpkin
Heart warming recipe, this roasted pumpkin is stuffed with the best autumnal ingredients
Category
Mains
Servings
2
Prep Time
30 minutes
Cook Time
60 minutes
A heart warming recipe, healthy and easy to make
Author:Whitworths Sugar
Ingredients
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1 medium-sized pumpkin or round squash (about 1kg)
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Olive oil
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100g wild rice
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½ tsp chilli flakes
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1 apple chopped into chunks
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1 tbsp harissa paste
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2 garlic cloves, crushed
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30g walnuts, toasted and roughly chopped
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2 tbsp fresh thyme, roughly chopped
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1 tbsp tahini
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1 tbsp Whitworths Light Brown Sugar
Directions
Heat oven to 200C.
Place the pumpkin on a baking tray, generously drizzle olive oil to coat and sprinkle with salt.
Place in the oven for 45 minutes or until softened.
Allow the pumpkin to cool enough to handle, about 15-20 minutes.
Cut the top off of the pumpkin and use a metal spoon to gently scoop out the seeds, be careful not to go too deep as this might cause the pumpkin to cave in.
Rinse the wild rice well and cook to pack instructions.
Heat 2 tbsp oil in a frying pan. Add the garlic and chilli flakes for about 30 seconds before adding in the rice, apple, walnuts, thyme, sugar, harissa and tahini. Gently stir to combine on a low heat for a couple of minutes.
Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot.
Serve the pumpkin topped with pomegranate seeds and extra tahini if desired.