ROASTED STUFFED PUMPKIN
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.
Provided by Nigella Lawson
Categories dinner, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
- In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
- When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
- Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 718 milligrams, Sugar 13 grams, TransFat 0 grams
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Umaima Alsaleem
[email protected]This is one of my favorite fall recipes. It's warm and comforting, and it always makes me feel happy.
Terri Thomas
[email protected]I've made this dish several times, and it's always a crowd-pleaser.
Kalema Yasin
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Alliyah Fafanah
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this dish. The stuffing was so flavorful that it made me forget all about the pumpkin.
Ryder Smith
[email protected]This recipe is a great way to use up leftover pumpkin. I had some leftover from Halloween, and this was the perfect way to use it up.
Roberto Estrella
[email protected]I made this dish for my family, and they all loved it. Even my picky kids ate it up!
Bakhti Rahman Khan
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was amazing!
Alamin Saas
[email protected]I loved the combination of flavors in this dish. The pumpkin, stuffing, and cranberries were all perfect together.
Blessing Maunganidze
[email protected]The instructions were easy to follow, and the dish turned out perfectly. I highly recommend this recipe!
Syed Mussawir
[email protected]This recipe is a keeper! I'll definitely be making it again.
Severiano Sanchez
[email protected]I made this dish for a potluck, and it was a huge success! People were raving about how delicious it was.
Ashley Mahloch
[email protected]This roasted stuffed pumpkin was a hit at our Thanksgiving dinner! The pumpkin was perfectly cooked, and the stuffing was moist and flavorful. Everyone loved it!