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Stuffed Autumn Pumpkin
This is the perfect autumnal dish, and one that tastes just as good as it looks. The roasted pumpkin is so soft and flavoursome, while the toasted almonds provide the perfect amount of crunch. This looks incredible served in the centre of the table at a supper party.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 400°F. Place the hollowed out pumpkin and chopped butternut squash on a baking tray, drizzle with olive oil and salt and cook for 40–⏱️ 45 minutes until both are soft.
pumpkin1butternut squash1olive oil1 tablespoon
2
Cook the red and brown rice in a pan over medium heat, according to packet instructions. Once cooked, drain and rinse with cold water to stop further cooking.
brown rice3.5 oz
3
Place the rice in a bowl and mix together with the almonds, sultanas, maple syrup, chilli flakes, salt, cooked butternut squash and any left over oil from the baking tray.
maple syrup1 tablespoonbutternut squash1
4
Stuff the hollowed out pumpkin with the rice and serve.
pumpkin1
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