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Stuffed Pumpkin with Mushroom Rice and Cranberries Recipe

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3.9 from 70 reviews

A delightful autumn-inspired recipe featuring a medium pumpkin stuffed with a flavorful blend of mushroom rice, dried cranberries, pecan nuts, and aromatic spices. This baked stuffed pumpkin is both visually stunning and deliciously comforting, perfect as a centerpiece for gatherings or a wholesome vegetarian main dish.

Ingredients

For the Pumpkin and Rice Stuffing

  • 1 Medium Pumpkin (about 1kg in size)
  • 3 Tablespoons Olive Oil
  • 1 Onion, peeled and finely diced
  • 2 Cloves of Garlic, peeled and crushed
  • 1 Cinnamon Stick
  • 1/4 Teaspoon Freshly grated or ground nutmeg
  • 1/2 Teaspoon Ground Allspice
  • Zest of one small Orange
  • 1/2 Teaspoon Salt
  • Generous grinding of freshly ground black pepper
  • 125g Mushrooms, roughly chopped
  • 250g Wild or Long Grain Rice
  • About 500ml Vegetable Stock
  • 80g Dried Cranberries
  • 50g Chopped Pecan Nuts
  • Handful of freshly chopped Dill
  • Handful of freshly chopped Parsley
  • 1/2 Tablespoon Olive Oil (for drizzling over the top before roasting)
  • Pomegranate seeds, to decorate (Optional)

Instructions

  1. Prepare the Pumpkin: Preheat your oven to 180°C (350°F). Carefully cut the top off the pumpkin and scoop out all the seeds and stringy flesh to create a hollow shell for stuffing. Set the pumpkin aside.
  2. Sauté Aromatics and Mushrooms: Heat 3 tablespoons of olive oil in a large skillet or pan over medium heat. Add the finely diced onion and crushed garlic cloves, cooking until softened and translucent. Add the roughly chopped mushrooms and continue to cook until they release their moisture and begin to brown, about 5-7 minutes.
  3. Add Spices and Zest: Stir in the cinnamon stick, grated nutmeg, ground allspice, and orange zest to the pan. Cook for another minute to release the aromatic oils from the spices.
  4. Add Rice and Stock: Add the wild or long grain rice to the pan, stirring well to combine with the mushroom and spice mixture. Pour in about 500ml of vegetable stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15-20 minutes. Remove the cinnamon stick before continuing.
  5. Mix in Extras: Once the rice is cooked, stir in the dried cranberries, chopped pecan nuts, fresh dill, parsley, salt, and pepper. Adjust seasoning to taste and mix well.
  6. Stuff the Pumpkin: Fill the hollowed pumpkin with the mushroom rice mixture, pressing down gently to pack the stuffing.
  7. Drizzle and Roast: Drizzle 1/2 tablespoon of olive oil over the stuffed pumpkin’s top. Place the pumpkin on a baking tray and roast in the preheated oven for 45-55 minutes, or until the pumpkin flesh is tender when pierced with a fork.
  8. Serve and Garnish: Remove from the oven and let rest for a few minutes. Optionally, sprinkle pomegranate seeds over the top for a fresh, decorative touch. Slice and serve warm.

Notes

  • You can substitute pecan nuts with walnuts or almonds if preferred.
  • For a vegan option, ensure the vegetable stock is homemade or store-bought without animal products.
  • The pumpkin can be served as a centerpiece dish for special occasions or family dinners.
  • Leftover stuffing can be enjoyed as a side dish or salad topping.
  • Adjust the spices according to your taste preference for a milder or more intense flavor.

Find it online: https://justsosavory.com/stuffed-pumpkin-with-mushroom-rice-and-cranberries-recipe/