Stuffed Pumpkin with Rice, Feta and Pomegranate

Prep 25 min·Cook 60 min·Total 85 min·4 servings (4 stuffed pumpkin quarters)·VEGETARIAN·810 kcal

Ingredients

For the pumpkin

1 Hokkaido pumpkin (about 1 kg (2.2 lbs), or butternut squash)
2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
salt (to taste)
pepper (to taste)

For the rice filling

250 gr (8.8 oz.) red rice
500 ml (2 cups) water
2-3 shallots
2 garlic cloves
2 Tbsp olive oil
1 tsp cumin
1/2 tsp coriander (ground)
1 tsp paprika
1 lime (juiced)
50 gr (1.8 oz.) salted pistachios
1 pomegranate
250 gr (8.8 oz.) feta
1 handful fresh mint
salt (to taste)
pepper (to taste)

For the dressing

4 Tbsp olive oil
2 limes (juiced)
2 Tbsp pomegranate juice
2 tsp honey
2 sprigs fresh mint (finely chopped)
salt (to taste)
pepper (to taste)

Equipment: Medium pot with a lid, Frying pan, Large baking dish, Large bowl, Tablespoon for scooping out the seeds, Small bowl for the dressing, Cutting board and sharp knife

Instructions

Cook the rice

1.Rinse the rice in a sieve and bring it to a boil in the pot with 500 ml (2 cups) of water and a little salt. Reduce the heat and simmer covered until the water is fully absorbed. White rice takes about 20 minutes, red rice 30 to 40 minutes, add a little water if needed.

Make the filling

1.Peel and finely chop the shallots and garlic. Heat the olive oil in the pan and sauté both until soft.
2.Add the cumin, coriander, paprika and the lime juice and season with salt and pepper. Add the cooked rice and mix well.
3.Roughly chop the pistachios, release the seeds from the pomegranate and crumble the feta with your hands. Mix the rice with most of the pistachios, pomegranate seeds and feta, setting aside a handful of each for the topping.

Fill and bake the pumpkin

1.Preheat the oven to 200°C (390°F) conventional heat. Wash the pumpkin, cut it into quarters and scoop out the seeds with a spoon.
2.Stir the olive oil with the cumin, paprika, salt and pepper, rub the pumpkin quarters all over with it and place them in the baking dish.
3.Top the pumpkin quarters with the rice filling. Whatever doesn't fit on top simply goes into the dish around the pumpkin.
4.Bake for 30 to 40 minutes until the pumpkin is tender and the filling is lightly golden.

Dressing and serving

1.Whisk together the olive oil, lime juice, pomegranate juice, honey and chopped mint and season with salt and pepper.
2.Scatter the remaining pistachios, pomegranate seeds, feta and mint leaves over the stuffed pumpkin and serve with the dressing.

Notes

Tip from my kitchen: cut the Hokkaido with a large, heavy knife and place it on a damp kitchen towel so nothing slips. Don't throw away the pumpkin seeds, washed and roasted with a little oil and salt they make a great snack or an extra topping. The filling can be well seasoned, the pumpkin itself is mild. When cooking for guests, put the dressing and toppings on the table in small bowls, so everyone can take as much as they like. Leftovers taste almost like a salad the next day, served lukewarm.

Nutrition per serving: 810 kcal · 20 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook