Roast pumpkin with rice, pancetta & mushroom stuffing

Roast pumpkin with rice, pancetta & mushroom stuffing

From
Grains
Serves
4
Prep
30 mins
Cooking time
60 mins
Photographer
Deidre Rooney

These pumpkins are excellent with pork and chicken. You can also serve them as a main course with another vegetable, perhaps something green, on the side. To make a vegetarian version, just leave out the pancetta and increase the quantity of mushrooms.

From the grocer

Ingredients

Quantity Ingredient
50g butter
200g mixed brown basmati, wild rice and camargue red rice
salt and freshly ground black pepper
500ml chicken stock or water
15g grated parmesan

From the greengrocer

Quantity Ingredient
1 onion, finely chopped
200g mushrooms, chopped
2 small butternut pumpkins, peeled and halved, seeded and fibre removed
rocket, to serve (optional)

From the butcher

Quantity Ingredient
75g pancetta, chopped

Method

  1. Melt 15 g of the butter in a saucepan over a medium heat and sauté the onion until soft and golden. Add the pancetta, the mushrooms and another 10 g of the butter. Sauté until everything is coloured. Stir in the mixed rice, making sure it gets coated with all the buttery juices. Season well with salt and pepper and add the chicken stock or water. Cover, bring to the boil, then reduce the heat to very low and cook for 15 minutes.
  2. Meanwhile, preheat the oven to 190ºC. Score a lattice pattern on the flesh of the pumpkin halves to help the heat penetrate. Place them in a roasting tin, smear the remaining butter over the flesh and season with salt and pepper. Roast for 20 minutes.
  3. Take the pumpkin out of the oven and spoon the rice stuffing into the cavities, mixing it in with the butter that has collected. Sprinkle with the parmesan and return the tin to the oven for a further 15 minutes. The flesh of the pumpkin should become completely tender and the top golden. Serve with the rocket.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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