baked pumpkin


  • 1 pumpkin (1.2kg)
  • Olive oil
  • 1 red onion
  • 1 clove of garlic
  • 10 sun-dried tomatoes
  • 75 g clean chestnuts
  • 75 g basmati rice
  • 75 g dried blueberries
  • 1 pinch ground Jamaican pepper
  • Red wine


Preheat the oven to 180 ° C

Wash the pumpkin, carefully cut in half lengthwise, then remove and reserve the seeds. Use a spoon to scoop out some of the ‘meat’, making a gully for the filling along the squash.

Finely chop the cut ‘meat’ with the seeds and put in a skillet over medium heat with 2 tablespoons of oil.

Peel, finely chop and add the onion and garlic, stirring regularly as you pick up the sage leaves and finely chop them with the dried tomatoes and chestnuts.

Toss the rice, cranberries and allspice in the pan, add a good pinch of sea salt and black pepper and a shot of red wine, and mix well. Fry 10 minutes, or until softened, stirring occasionally.

Put mixture inside two squash halves, then press halves firmly together. Rub the skin of the squash with a little oil, salt and pepper, and if you have them, touch up any extra herb leaves you have on hand.

Place the squash in the center of a double layer of aluminum foil, then wrap it well. Bake for about 2 hours, or until soft and cooked through.

Once done, bring the squash to the table and open the foil in front of everyone, then carve into thick slices and serve with all the usual trimmings.

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