Schermafbeelding 2020-02-25 om 16.37.43

Recipe: Baked Pumpkin

Cooking time 2u30 MIN

Ingredients

1 pumpkin (1,2 kg)

olive oil

1 red onion

1 clove of garlic

1 bunch of fresh sage

10 sundried tomatoes

75 gram chestnuts

75 gram basmati rice

75 gram dried cranberries

1 tbsp allspice

red wine

Preparation method


Preheat the oven to 180°C.
Wash the pumpkin, carefully cut it in half lengthwise, remove the seeds and keep them separate. Remove some flesh with a spoon and make a gutter along the entire length of the pumpkin.
Finely chop the hollowed out flesh together with the seeds and put on a moderate heat in a frying pan with 2 tablespoons of olive oil.
Chop the garlic and onion and add. Chop the sage leaves, sun-dried tomatoes and chestnuts and add.
Add the rice, cranberries and allspice. Then a good pinch of sea salt, black pepper and a good sip of red wine and mix well. Fry, stirring, for 10 minutes until soft.
Put the mixture in the gutters of the pumpkin halves and then press the halves firmly together. Rub the skin of the pumpkin with a little oil, salt and pepper.
Place the pumpkin in the middle of a double layer of aluminium foil, then wrap it well. Bake for about 2 hours until the pumpkin is soft and cooked.
Cut the pumpkin into nice thick slices and serve. Tip: this tasty pumpkin is also a delicious vegetarian side dish. In this case serve 10 to 12.

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