STUFFED PUMPKIN
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
- Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
- Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
Nutrition Facts : Calories 693 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
MIDDLE EASTERN WHOLE STUFFED PUMPKIN
This came from Super Food Ideas and was submitted by the Portelli family for when they have family gatherings. It was suggested you could make up the mince mix the day before, cover and keep in the refrigerator. Also suggested that any excess stuffing could be put in a small baking dish, covered and bake for 30 minutes with the pumpkin. If you choose to make the mince and rice mix the day before allow about 30 minutes to cook and prepare (have not included this in the recipe as I assume it would be done while the pumpkin in baking).
Provided by ImPat
Categories Pumpkin
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 210C/190C fan forced.
- Using a sharp knife, carefully cut a circle from the top of the pumpkin, leaving a 4 cm border.
- Wrap pumpkin lid in foil and place on a baking tray.
- Scoop seeds and membrane from pumpkin and discard.
- Place pumpkin, cut side down on a baking tray and cover with foil.
- Bake for 1 hour or until flesh is just tender.
- Meanwhile cook rice following packet instructions and drain and then transfer to a bowl and cover.
- Heat oil in a large saucepan over medium high heat and cook onion stirring for 5 minutes or until soft and then add lamb mince and cook stirring with a wooden spoon to break up the mince, for 6 minutes or until browned.
- Add harissa, cumin, cinnamon, chilli flakes, stock, chickpeas and lentils and simmer, stirring occasionally for about 15 minutes or until heated through and season with salt and pepper and then add rice to lamb mixture and stir in the coriander and half the pistachios and set aside.
- Transfer pumpkin to a board and cut 1 cup of flesh from inside the pumpkin and roughly chop the flesh and add to rice mixture.
- Fill pumpkin cavity with rice mixture, pressing down firmly with the back of a spoon (see note in intro about excess mix) and return the lid to the pumpkin.
- Wrap pumpkin in foil and return to baking tray and bake for 1 hour 30 minutes to 2 hours or until tender when pierced with a skewer and let stand for 5 minutes.
- Remove foil from pumpkin and transfer to a plate (base will be quite soft) and cut into wedges and dollop with yoghurt and sprinkle with remaining pistachios and serve.
Nutrition Facts : Calories 494.1, Fat 18.8, SaturatedFat 5.6, Cholesterol 30.9, Sodium 157.7, Carbohydrate 66, Fiber 8.8, Sugar 7.4, Protein 20.6
More about "middle eastern whole stuffed pumpkin food"
STUFFED PUMPKIN (GHAPAMA) - TASTE OF BEIRUT
Web Oct 17, 2020 Transfer the rice into a bowl and add the apple, raisins, cranberries, apricot, pumpkin seeds, sugar (or honey), cinnamon, …
From tasteofbeirut.com
Reviews 12Estimated Reading Time 3 mins
From tasteofbeirut.com
Reviews 12Estimated Reading Time 3 mins
46 PUMPKIN RECIPES THAT ARE PERFECTLY DELICIOUS
Web Jul 26, 2022 46 Pumpkin Recipes That Are Perfectly Delicious It just wouldn’t be fall without pumpkin everything! From sweet treats like cake …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
MIDDLE EASTERN STUFFED PUMPKIN - FOOD AND TRAVEL
Web Method. Toast the pistachios in a hot, dry pan for 2-3 minutes, turning frequently, until toasty and fragrant, then set aside. Slice the top off the pumpkin, reserving the lid, and scoop out the seeds using a large spoon.
From foodandtravel.com
From foodandtravel.com
MIDDLE EASTERN STUFFED PUMPKIN | THE SPLENDID TABLE
Web Nov 11, 2019 Time: 20 minutes prep, 1 hour 25 minutes cooking Sweet roasted pumpkin, filled with nutty, fragrant rice and sharp barberries. Serve it as a main course with a green salad. Ingredients 1/3 cup unsalted …
From splendidtable.org
From splendidtable.org
MIDDLE EASTERN WHOLE STUFFED PUMPKIN - TASTE.COM.AU
Web Feb 22, 2011 15 Ingredients 5 Method Steps 4kg kent (jap) pumpkin 2 cups brown rice 1 tbsp olive oil 2 medium brown onions, chopped 500g lamb mince 3 tsp harissa 2 tsp …
From taste.com.au
4.6/5 (3)Total Time 2 hrs 45 minsCategory MainCalories 107 per serving
From taste.com.au
4.6/5 (3)Total Time 2 hrs 45 minsCategory MainCalories 107 per serving
THE BEST MIDDLE EASTERN RECIPES & IDEAS - FOOD NETWORK
Web Jul 27, 2021 7 Best Cookie Sheets and Sheet Pans, Tested by Food Network Kitchen
From foodnetwork.com
Author By
From foodnetwork.com
Author By
BUY MIDDLE EAST PRODUCTS AT WHOLE FOODS MARKET
Web Middle East. Select from the items below to see availability and pricing for your selected store. Middle East.
From wholefoodsmarket.com
From wholefoodsmarket.com
MIDDLE EASTERN ROASTED PUMPKIN AND FETA SALAD – ADORE FOODS
Web Feb 23, 2022 Preheat the oven to 400F/ 200C. In a large bowl combine the pumpkin slices, chickpeas, baharat and 3 teaspoons of olive oil. Season with salt and pepper to …
From adorefoods.com
From adorefoods.com
CAMARãO NA MORANGA (BRAZILIAN SHRIMP STUFFED PUMPKIN)
Web Nov 19, 2020 Step 1: Prepare and roast the pumpkin. Wash and dry the pumpkin. Cut the top off and scoop out the stringy part and seeds. (Tip: You can toast the seeds for a …
From oliviascuisine.com
From oliviascuisine.com
NUTRITIONAL FACTS: - FOOD.COM
Web Nutritional Facts: Middle Eastern Whole Stuffed Pumpkin Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed …
From food.com
From food.com
THANKSGIVING STUFFED ROAST PUMPKINS RECIPE - SERIOUS EATS
Web Sep 28, 2022 Directions. Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment …
From seriouseats.com
From seriouseats.com
MIDDLE EASTERN STUFFED PUMPKINS - TASTE.COM.AU
Web 16 Ingredients 4 Method Steps 4 (about 400g each) small butternut pumpkin halves, deseeded 1 tbsp extra virgin olive oil 1/2 large red onion, finely chopped 2 garlic cloves, …
From taste.com.au
From taste.com.au
ROASTED WHOLE PUMPKIN WITH STUFFING - PALATABLE PASTIME
Web Oct 11, 2020 Instructions. Preheat oven to 375F. Heat the butter in a skillet and saute the onion and celery with the herbs, salt and pepper until they are soft. Stir in the pumpkin …
From palatablepastime.com
From palatablepastime.com
MIDDLE EASTERN WHOLE STUFFED PUMPKIN RECIPE - RECIPEZAZZ.COM
Web Nov 2, 2014 Whole pumpkin (Kent or Jap, 4kg whole recommended) 2 cups dry brown rice 1 tablespoon oil ( olive oil) 2 brown onions (medium chopped) 500 grams ground …
From recipezazz.com
From recipezazz.com
WHOLE STUFFED ROASTED PUMPKIN RECIPE - COOKING LIGHT
Web Mar 30, 2023 Directions. Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat; swirl to coat. Add sausages; cook 6 minutes or until browned on all …
From eatingwell.com
From eatingwell.com
SWEET & SAVOURY PUMPKIN INFUSED MIDDLE EASTERN …
Web Oct 6, 2019 Middle Eastern stuffed pumpkin Via lacrema Finally, these whole stuffed pumpkins are easily made with no special equipments, just scoop, stuff and bake. The …
From scoopempire.com
From scoopempire.com
MIDDLE EASTERN WHOLE STUFFED PUMPKIN RECIPE - RECIPEZAZZ.COM
Web This came from Super Food Ideas and was submitted by the Portelli family for when they have family gatherings. It was suggested you could make up the mince mix the day …
From recipezazz.com
From recipezazz.com
WHAT TO COOK FOR AN ISRAELI-INSPIRED THANKSGIVING
Web Nov 12, 2020 Heat olive oil in a pot and glaze the onion; add the freekeh and salt. Keep heating for a few minutes before adding water and stirring. Cover the pot and lower the …
From jpost.com
From jpost.com
MIDDLE EASTERN STUFFED PUMPKIN | THE SPLENDID TABLE
Web Nov 11, 2019 5. Spoon the rice mixture into the pumpkin, add the pumpkin lid, then wrap the stuffed pumpkin in a strip of wet parchment paper and then aluminum foil to make a …
From origin-splendidtable.org
From origin-splendidtable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love