ROASTED STUFFED PUMPKIN
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.
Provided by Nigella Lawson
Categories dinner, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
- In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
- When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
- Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 718 milligrams, Sugar 13 grams, TransFat 0 grams
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Ghomo Phroo
[email protected]This dish was a lot of work, but it was worth it. The pumpkin was perfectly roasted and the stuffing was incredibly flavorful. I would definitely make this again for a special occasion.
Serah Ebipatei
[email protected]I'm not sure how I feel about the combination of pumpkin and stuffing. I think I would prefer a more traditional stuffing recipe.
Gobinda prasad chaudhary
[email protected]This dish is perfect for a fall dinner party. It's elegant and delicious, and it's sure to impress your guests.
Nunchaku
[email protected]I thought the stuffing was a bit bland. I think I would add some more herbs and spices next time.
Mohib Qureshi
[email protected]This recipe was a bit too time-consuming for me. I think I would prefer a simpler recipe for stuffed pumpkin.
Michelle Bowman
[email protected]I'm not a big fan of pumpkin, but I thought this dish was delicious. The stuffing was so flavorful that it made me forget all about the pumpkin.
Alma Eid
[email protected]This dish was a big hit at my Halloween party. Everyone loved the unique flavor of the pumpkin and the stuffing.
Orpheus Yildiz
[email protected]I loved the presentation of this dish. The roasted pumpkin looked so festive and the stuffing was perfectly browned.
hafiz ali
[email protected]I've never made stuffed pumpkin before, but this recipe made it easy. The instructions were clear and the dish turned out delicious.
Drubo Sarker
[email protected]This recipe is a great way to use up leftover pumpkin. The stuffing is a great way to add some extra flavor and texture.
kim williams
[email protected]I'm not sure what I did wrong, but my pumpkin turned out mushy. The stuffing was good, though.
Tech With Ali
[email protected]This dish was a lot of work, but it was worth it. The pumpkin was perfectly roasted and the stuffing was incredibly flavorful. I would definitely make this again for a special occasion.
Limon Halder
[email protected]The pumpkin was a bit dry, but the stuffing was delicious. I think I would try roasting the pumpkin for a shorter amount of time next time.
Thapelo Kutoane
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred it with a savory stuffing.
Pauly GGTV
[email protected]I'm not a huge fan of pumpkin, but I loved this dish. The stuffing was so good that it made me forget all about the pumpkin.
Julius Semaganda
[email protected]I wasn't sure how I would feel about pumpkin and stuffing, but I was pleasantly surprised. This dish is delicious! The pumpkin is roasted to perfection and the stuffing is moist and flavorful.
Jy Oti
[email protected]I've made this recipe several times and it always turns out great. It's a perfect dish for a special occasion or a weeknight dinner.
Michelle P Kumar 1
[email protected]This is my new favorite fall dish! The pumpkin is so tender and the stuffing is incredibly flavorful. I love the combination of sweet and savory.
Natasha Caldon
[email protected]I tried this recipe for Thanksgiving and it was a hit! The pumpkin was perfectly roasted and the stuffing was moist and flavorful. I especially loved the addition of the cranberries and walnuts.