Wild Rice Stuffed Pumpkin
A tasty, wholesome showstopper for the centre of the table. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.unicorn-grocery.coop.
Cooking tools:
- Oven
- Baking sheet
- Metal spoon
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Pot
- Colander
- Plate
- Serving platter
- Kitchen towel
- Paring knife
- Spatula
- Citrus press
- Garlic press
- Microplane
- Kitchen shears
Ingredients
- 1 medium-sized pumpkin or round squash (about 1kg)
- 4 tbsp olive oil
- 100 g wild rice (or spelt grain)
- 1 large fennel bulb
- 1 Bramley apple
- 1 lemon (zested and juiced)
- Pomegranate seeds (to serve)
- 1 tbsp fennel seeds
- ½ tsp chilli flakes
- 2 garlic cloves (crushed)
- 30 g pecans (toasted and roughly chopped)
- 1 large pack parsley (roughly chopped)
- 3 tbsp tahini
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