Stuffed butternut pumpkin with rice pistachio and cranberries
Stuffed butternut pumpkin with rice, pistachios, and cranberries offers a festive, plant-based alternative. Perfect for holidays or any time, this wholesome dish serves 6-8 and showcases creative...
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Cooking tools:
- Butcher's twine
- Pastry brush
- Potato masher
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Nonstick skillet
- Stove
- Spatula
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving platter
Ingredients
- 1.5kg whole butternut pumpkin
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 2 garlic cloves, crushed
- 1 small zucchini, cut into 1 cm dice
- ½ red capsicum, cut into 1cm dice
- 250 g microwave brown rice and quinoa* (do not cook)
- 1 tbsp red wine vinegar
- 1/4 cup maple syrup
- 50g baby spinach +extra, to serve
- 2 tbsp pistachios, toasted, roughly chopped
- 2 tbsp cranberries
- 1 tbsp sage leaves, finely chopped +extra leaves, fried in olive oil, to serve?
- 40gm feta cheese, crumbled
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