Vegetarian Christmas roast
This vibrant whole-roast stuffed pumpkin vegetarian alternative to Christmas turkey has your Christmas day deliciously sorted
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.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Roasting pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Fork
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Measuring cup
- Aluminum foil
- Parchment paper
- Butcher's twine
- Carving knife
- Serving platter
Ingredients
- 1 extra-large (350g) zucchini, halved lengthways
- 1 small (200g) leek
- 1 large (2.8-3kg) butternut pumpkin, halved lengthways
- 1/3 cup (80ml) extra virgin olive oil
- 2 teaspoons cumin seeds
- 1 small (100g) onion, chopped finely
- 4 garlic cloves, chopped finely
- ½ cup (100g) medium short grain rice, rinsed
- 2 teaspoons vegetable stock powder
- 1 tablespoon finely grated lemon rind
- 1 large red chilli, seeds removed, chopped finely
- 1/3 cup (50g) pine nuts, toasted
- 1 cup flat-leaf parsley leaves, chopped coarsely
- 500g cherry tomatoes on the vine
- basil leaves, to serve
- SALSA VERDE
- 2 cups flat leaf parsley leaves
- 2 cups basil leaves
- 1/2 teaspoon vegetable stock powder
- 1 clove garlic, chopped coarsely
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 cup (250ml) extra virgin olive oil
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