Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Sophie’s festive stuffed pumpkin!

on 27/11/2011

Festive stuffed pumpkin ,yummy!

I made this festive stuffed pumpkin yesterday. My in – laws came to visit us. What should I make for dinner? I needed to improvise but I had enough things in my fridge, freezer & in my pantry. So, I came up with this:

Don’t you want to take a large bite?

Recipe: For 4 persons

Ingredients:

1 medium pumpkin, cut horizontally into 2 halves ,seeds & stringy bits removed with a spoon

2 x 125 gr brown whole grain long rice, in sachets, that only need 12 minutes of cooking

1 handful of dark brown raisins

2 handfuls of frozen chopped up leeks

300 gr of organic pork mince

1 white onion, peeled & finely cut up

a fruity EVOO

unrefined coconut oil

black pepper, finely grinned

Maldon sea salt

Smoked paprika, the picanté version

Method:

1. Preheat your oven to 175°C , ( 347 F ) ( I use a fan oven ) , for about 10 to 15 minutes. Adjust the temperature to your oven. If you  a normal oven, preheat to 200°C ( 400 F ).

2. Take your pumpkin halves & place them, cut side up, in a non stick oven dish & season with grinned black pepper & sea salt. Drizzle that fruity EVOO a bit over the pumpkin parts. Place in the center of the oven for about 20 to 30 minutes & bake until tender & cooked trough. Test with a knife. Leave it in the oven but turn the heat off.

3. In the meantime, cook the rice until tender. Drain well  & cut the sachets open with a knife. Leave in the cooking pot with fitting lid to keep warm. On an other heat, at the same time, take a large non stick pan, heat up on medium. Add 1 to 2 tablespoons  coconut oil & heat up. When sizzling & hot, add onion &  fry until browned. Stir often. Add the minced pork  & add some sea salt , black pepper &  a few dashes of smoked paprika. Add more if you need to. When nearly cooked, check the seasoning & add the raisins. The raisins will absorb the flavours in the pan & will be heated through too!

I needed to add a bit more smoked paprika & a bit more sea salt. It has to taste fab! You must taste the meat, the raisins & the smoked paprika at the back of your tongue.

4. In another cooking pot,pour a bit of that fruity EVOO. Now, add the frozen leeks. Add a bit of hot water, if necessary. Prevent burning. Add some sea salt & grinds of black pepper to make it taste lovely. It musn’t taste bad. When cooked  & hot, place a fitting lid & keep warm. Drain the excess liquid if you have to.

5. Take a large bowl & add the cooked rice, the cooked leeks, the meat & raisins & mix it all through. For the last time, check the seasoning. It must taste: Waw!

6. Take your oven pumpkin dish out of the oven & fill it with the rice meat mix. Push the mix with the back of a spoon into the pumpkin half. Just fill it up really well & replace in the oven for about 10 minutes to heat up & to let the outsider crisp up a bit too! It will become a bit crunchy that way!

7. When ready, take out of the oven & place on the table. Transfer each pumpkin half to a plate & cut each half into 2 equal pieces so that every person has 1 half. The pumpkin flesh is so tasty & yummie!!

Enjoy, my friends!

Note: You can substitute the raisins with dried cranberries if you want. Or just add them, 1 handful extra

You can add fresh herbs, like rosemary or thyme would work well this way.

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Sophies Foodie Files

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66 responses to “Sophie’s festive stuffed pumpkin!

  1. What a healthy recipe Sophie. Brown rice is my favorite. I’ve been using it for years and hardly ever use the white stuff anymore.
    Sam

  2. jef says:

    Dear Sophie,

    I really would like to be one of your in-laws! Spicy rice on a field of pumpkin … makes me think of dreams come true.

    Cycling Jef

  3. jef says:

    Dear Sophie,

    in this respect I completely agree with my husband.

    Spinning Lou

  4. boeddhamum says:

    Very nice improvisation Sophie, it’s always good to cook with what you have (most of the times I have much more in stock than I thought ;-)

    enjoy your day!
    Linda

  5. Ina Gawne says:

    Sophie – this looks delicious! I love to stuff squashes and other vegetables – full of flavor and healthy too!

  6. Looks great, I definitely need to try this one! Sounds very healthy too, another great way to eat pumpkin!

  7. Barbara says:

    Wow, Sophie, that is a fabulous improvised dish! Love the raisins and leeks in it….looks hearty and comforting!

  8. Hotly Spiced says:

    You are so innovative and that dish looks beautiful.

  9. Winnie says:

    Festive indeed! Looks really delicious :)

  10. Reeni says:

    Your stuffed pumpkin looks absolutely delicious Sophie! Love your filling!

  11. So delicious, I love the raisins here, awesome!

  12. Curt says:

    I love brown rice. In fact, I love good rice dishes. The addition of raisins in there adds a great sweet taste to the savory rice.

  13. Nic says:

    Not had stuffed pumpkin like this before, looks terrific!

  14. Jeannie says:

    THis looks like a very delicious healthy meal to me! yum!

  15. Nadji says:

    J’en mangerai avec plaisir.
    A très bientôt

  16. How lovely! The sweet pork meat is such a great match for the pumpkin too, yumm!

  17. Louise says:

    I’ve stuffed many a quash in my day, Sophie. However, it just never dawned on me to stuff an actual pumpkin! (which of course is squash:) Silly me…

    Yours looks delicious and I’d happily have a taste if there’s any left!

    Thanks for sharing…

  18. Very flavourful! I love this stuffed pumpkin.

  19. Pam says:

    It looks really festive and delicious.

  20. I love stuffed squash. This looks amazing. I’m weird, don’t like raisins, but I bet pecans would work too!

  21. Jess in Norway says:

    Oh that looks absolutely divine! I’m going to have to give this a try! Beautiful, as always, Sophie!

  22. Carolyn Jung says:

    A brilliant job at improvising! Who needs a recipe when you can come up with something that looks this spectacular. Way to go! ;)

  23. I made stuffed squash before for a holiday dinner but it seemed I was the only one who enjoyed it. Maybe the size of the half squash scared everyone and they were too lazy to cut it in half?

  24. Sophie, I love stuffed pumpkin! Thank you for sharing your version with us! (You have very lucky in-laws!). :)

    • Sophie33 says:

      They were happy, I asure you! My mother – in – law has made this recipe already a few times with huge success!

  25. After a meal like that (even though you had to improvise), I am sure your in-laws are so glad that you married into their family!

  26. Johanna GGG says:

    this looks lovely – I would love to try it with lentils instead of pork – I tried a stuffed pumpkin for the first time recently and it was great but I think I’d love to try a few more such as this one

  27. How interesting! I’ve never seen pumpkin stuffed before but I love other types of squash in rice dishes such as risotto, so it makes perfect sense. Brillant and inspiring! Also, thanks for checking out my buttermilk biscuit recipe – I hope you enjoy…

  28. love improvising with what I have in my pantry/refrigerator. your dish looks very successful!

  29. rebecca says:

    this looks amazing bet they loved it

  30. What a delicious improvisation Sophie! :D

  31. FOODESSA says:

    Great execution of some apparently very healthy recipes. I can never have enough inspiration when it comes to adding to my squash repertoire. Well done ;o)

    …Dear Sophie,
    Just briefly passing by to wish you and your loved ones the finest of Holiday seasons.
    I’m very much looking forward to hopefully soon joining my Foodies again ;o) Until then, all the very best towards a desirable New Year.

    Flavourful wishes,
    Claudia

    • Sophie33 says:

      Thanks, my dear friend Claudia!

      I also wish you tons of love & happy Christmas & a very healthy, festive & joyful 2012!!! Kisses too! :)

  32. albertocook says:

    This recipe is delicious…
    I love try new flavors in additional italian.
    I think this is great.
    Thank you for the idea.
    Bye from Italy

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