Rice-Stuffed Butternut Pumpkin

Prep Time
Cook Time
1h 45m
Ready In

"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings


  • Serving Size: 1 (209.9 g)
  • Calories 784.5
  • Total Fat - 72.7 g
  • Saturated Fat - 41.5 g
  • Cholesterol - 315.9 mg
  • Sodium - 718.8 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 3 g
  • Sugars - 6.3 g
  • Protein - 12.1 g
  • Calcium - 108.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180°C and line a large baking tray with baking paper.

Step 2

Use a spoon to scoop out the pumpkin seeds and discard and Using a small sharp knife to cut a diamond pattern into the cut side of the pumpkin and then place pumpkin, cut-side up, on the lined tray.

Step 3

Combine the rice, pesto, egg, spinach and kale, half the pistachio and half the fetta in a medium bowl and season to taste and then spoon the rice mixture evenly into the pumpkin cavities and drizzle the pumpkin with maple syrup and season and then bake for 11/2 hours or until the pumpkin is very tender.

Step 4

Place the pumpkin on a large serving platter and drizzle with the extra pesto and sprinkle with the remaining pistachio and remaining fetta.

Step 5

Season and serve immediately.

Tips & Variations

No special items needed.