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Rice-Stuffed Butternut Pumpkin

Here's how you make Rice-Stuffed Butternut Pumpkin
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  • Servings: 6
  • Prep: 15m
  • Cook: 90m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 kilogram butternut pumpkin, whole and halved lengthways
  • 1 1/2 cups cooked long-grain rice
  • 1/2 cup basil pesto (130 grams)
  • 1 egg, lightly whisked
  • 30 grams baby spinach & kale leaves
  • 1/2 cup pistachios, lightly toasted and coarsely chopped (70 grams)
  • 100 grams fetta, crumbled
  • 2 tablespoons maple syrup
  • Basil pesto, extra to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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