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.