Rice-stuffed butternut pumpkin

Written By Westridge Fruit & Vegetables .

This heart rice-stuffed butternut pumpkin makes the most spectacular veggie dish and side.

INGREDIENTS

  • 1 whole butternut Pumpkin halved lengthways

  • 1 1/2 cups cooked long-grain rice

  • 1/2 cup (130g) basil pesto

  • 1 Egg, lightly whisked

  • 30g baby spinach & kale leaves

  • 1/2 cup (70g) pistachios, lightly toasted, coarsely chopped

  • 100g fetta, crumbled

  • 2 tbsp maple syrup

  • Basil pesto, extra, to serve

METHOD

Step 1 - Preheat oven to 180°C. Line a large baking tray with baking paper.

Step 2 - Use a spoon to scoop out the pumpkin seeds and discard. Use a small sharp knife to cut a diamond pattern into the cut side of the pumpkin. 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. Season. Spoon the rice mixture evenly into the pumpkin cavities. Drizzle the pumpkin with maple syrup and season. Bake for 1 1/2 hours or until the pumpkin is very tender.

Step 4 - Place the pumpkin on a large serving platter. Drizzle with the extra pesto and sprinkle with the remaining pistachio and remaining fetta. Season and serve immediately.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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