Stuffed Autumn Pumpkin
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 large pumpkin
- 1 butternut squash
- 100g red rice
- 100g brown rice
- large handful of almonds
- large handful of sultanas
- 1 tablespoon maple syrup
- 1 teaspoon dried red chilli flakes
- 1 tablespoon olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 200°C fan / 400°F. Place the hollowed out pumpkin and chopped butternut squash on a baking tray, drizzle with olive oil and salt and cook for 40–45 minutes until both are soft.
Step 2
Cook the red and brown rice in a pan over medium heat, according to packet instructions. Once cooked, drain and rinse with cold water to stop further cooking.
Step 3
Place the rice in a bowl and mix together with the almonds, sultanas, maple syrup, chilli flakes, salt, cooked butternut squash and any left over oil from the baking tray.
Step 4
Stuff the hollowed out pumpkin with the rice and serve.
Step 5
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