Friday, October 31, 2014

roast stuffed pumpkin

I'll show you the way to the next pumpkin recipe
Oh, don't ask why
Oh, don't ask why

For if we don't find 
The next pumpkin recipe
I tell you we must die 
I tell you we must die

roast stuffed pumpkin for a Halloween night 
around 370g  butternut squash (seeds already scooped out)
1 tablespoon vegetable oil
3 tablespoons brown rice
4 cloves of garlic (peeled and sliced)
one cinnamon stick
handful of cubed pancetta         
handful of chopped walnuts
glass of hot water (recently boiled)
salt and pepper (to taste)

Heat oil in the pan and add pancetta. Fry pancetta gently and when it starts to color add garlic, walnuts, cinnamon and rice. Stir for just few minutes and then add water. Leave to cook on a medium heat until rice has absorbed all the liquid (20 to 30 minutes). Rice should be soft but not soggy. Check seasoning and add pepper and salt and remove cinnamon stick.

Preheat the oven to 180°C.
Halve the squash, leaving the skin on, and scoop out the seeds. Rub insides of the pumpkin halves with some salt (not too much). Place the squash halves into a roasting tin. Fill each half with rice stuffing. Wrap stuffed halves well with aluminum foil and place in the oven to roast for about 30-40 minutes (until pumpkin is tender).

Take the pumpkin out of the oven and let sit for 10 minutes before serving. You can slice each half and grate some parmesan on top.

We love you pumpkin!

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