These stuffed butternut pumpkins are a simple vegetarian addition for end of year festivities.
Serves 10–12
1 hour 45 minutes
Ingredients
- 2 butternut pumpkins, halved lengthways and seeds removed
- 2 tbs olive oil, plus extra to drizzle
- 1 medium red onion, finely chopped
- 100g dried cranberries
- 100g walnuts, toasted and chopped
- 1 cup cooked long grain rice
- 100g feta, coarsely crumbled
- 1 bunch coriander, finely chopped, plus extra to garnish
- 2 tsp stock powder
- 2 tbs apple cider vinegar
- 80ml (¹⁄³ cup) maple syrup
Method
1
Preheat the oven to 180°C (160°C fanforced). Line a large baking tray with baking paper. Brush the cut sides of the pumpkin with olive oil, and roast, cut side down, for 40–45 minutes or until just tender. Remove from the oven and leave to cool.
2
Add the onion, cranberries, walnuts, rice, feta, coriander and stock powder to a large mixing bowl. Carefully scoop out the pumpkin flesh, leaving a 1cm border. Chop the pumpkin flesh and add it to the onion mixture, season well and fold to combine.
3
Fill the pumpkin halves with the stuffing mixture, drizzle with extra olive oil and return the pumpkins to the oven to roast for another 30 minutes, until the filling has warmed through.
4
Meanwhile, to make the dressing, whisk the apple cider vinegar and maple syrup together in a small jug.
5
Serve the stuffed pumpkins warm, with a drizzle of apple cider vinegar and maple syrup dressing.
