The best baked pumpkin

Ingredients

  • 1 pumpkin, about 1kg
  • 2 cloves garlic, peeled
  • olive oil
  • 1 red onion, peeled and finely chopped
  • 1 small handful black olives, stoned and chopped
  • 2 sprigs of fresh rosemary, leaves finely chopped
  • 1 dried chilli
  • + 25 more ingredients
    • sea salt
    • freshly ground black pepper
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • 50 g basmati rice, washed and drained
    • 75 g dried cranberries
    • 50 g shelled pistachio nuts
    • zest of 1 tangerine
    • 200 ml organic vegetable stock
    • 1 pumpkin, about 1kg
    • 2 cloves garlic, peeled
    • olive oil
    • 1 red onion, peeled and finely chopped
    • 1 small handful black olives, stoned and chopped
    • 2 sprigs of fresh rosemary, leaves finely chopped
    • 1 dried chilli
    • sea salt
    • freshly ground black pepper
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • 50 g basmati rice, washed and drained
    • 75 g dried cranberries
    • 50 g shelled pistachio nuts
    • zest of 1 tangerine
    • 200 ml organic vegetable stock

Preheat the oven to 230°C/450°F/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves....

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network