Tan's Stuffed Pumpkin
My favourite recipe for October is a ‘Stuffed Pumpkin’. As soon as I see pumpkins in the shops I’m always jumping with glee as I can finally make my favourite autumn recipe . Pumpkins are incredibly nutritious and can make such a hearty seasonal meal! They give you a health boost but also make a joyous occasion during those cold nights. Stuffed pumpkins are extremely easy to make and you can practically add any ingredients you want. I personally make a vegetarian stuffed pumpkin which is full of rich, slightly hot, a perfectly balanced combination of sweet & savoury flavour .
See method...
Serves 6
20 minutes to prepare and 2 hours to cook
Method
- Parboil rice
- Cut onion into cubes and fry in 2 tbsp of olive oil until golden brown
- Cut the top of the pumpkin and scoop out all of the insides & seeds
- Throw the seeds away but cut the rest of the pumpkin insides into cubes
- Cut fresh pepper into cubes
- Mix rice, fresh pepper cubes, pumpkin cubes, fried onion, tomato paste, peas, sweetcorn and black peppercorns together
- Squeeze 1/2 lemon juice into the mix
- Rub inside of the pumpkin with 2 tbsp of olive oil
- Stuff the mix into the pumpkin
- Pour water into the pumpkin & place butter on top; sprinkle with parsley
- Wrap the pumpkin in foil with the pumpkin ‘hat’ on top
- Place the pumpkin for 2 hours at 180°. It is ready when the pumpkin is tender.
Ingredients
- Pumpkin - 1 (3000g, 25cm diameter)
- Onion - 1
- Olive oil - 4 tbsp
- Rice - 300g
- Fresh pepper - 1
- Tomato paste - 200g
- Peas - 100g
- Sweet Corn - 100g
- Parsley - 1 small pack, roughly chopped
- Butter - 50g
- Black peppercorns - 1 tbsp
- Water - 150ml
- Lemon - 1/2
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