sugar pumpkin stuffed with wild rice, cranberries & more
I have this love for stuffed vegetables that can't be explained. Something about them being wholesome, comforting, filling & completely delicious.
As luck would have it for me, now is the perfect season for pumpkins. You know, that same amazing vegetable that we carve into faces. Stuff into pies. Bake into cookies. Puree into soups. Mince into a casserole. The possibilities are endless. Recently I've even been pondering making pumpkin & cream cheese muffins. Maybe even a pumpkin cheese cake.
So, these amazing, delicious, round & wonderfully orange vegetables have now been turned into a container for the most incredible stuffing. I'm telling you, stuffing these is bliss.
Any way, these baked stuff pumpkins have all sorts of amazing things in them. I ate a whole bowl of stuffing prior to them being ready, and then still managed to eat an entire pumpkin on my own. Scooping out that incredible orange flesh with every bite.
Ingredients: serves 4 - 5 - 4 or 5 small pumpkins / butternut squash - 2 tbs butter - 6 tbs olive oil - 250g ground beef - 250g ground pork (request that the two be ground together) - 1 cup carrots, diced finely - 1/2 cup onion, finely diced - 1/2 cup celery, finely diced - 200g wild rice - 200g fresh spinach - 1/2 cup pine nuts, toasted - 1/2 cup red wine - 1 cup chicken stock - 1 cup dried cranberries - 1/2 cup orange juice - 2 tsp ground coriander - 2 bay leaf - 1 tsp all spice - 1/2 tsp cumin - 3 tbs fresh parsley, chopped - salt & pepper to taste
Directions: 1. slice the top off of the pumpkin & use a spoon to hollow out the inside of the pumpkin making sure to remove all seeds & stringy flesh from the centre. Set aside. 2. boil the rice according to the package instructions, minus a few minutes. The rice should be just barely undercooked. Drain & set aside. 3. put 1 tbs of butter & 3 tbs of olive oil in the skillet & bring to medium heat. Saute the carrots, onion & celery together until soft translucent. Approx. 10 to 15 minutes. 4. turn the heat to high & continue to cook for another 5 minutes, stirring regularly. Add the wine& cook for an additional minute or two until the liquid has evaporated. 5. transfer the vegetables into the pot. 6. add a tbs of butter & 2 tbs of oil to the skillet & turn the heat to high. 7. once the skillet has reached the correct temperature, add the minced meat & bay leaves & stir regularly. Cook for 10 to 15 minutes or until nicely browned. 8. add the stock & orange juice to the mixture & continue to cook for another 2 to 3 minutes & then transfer into the pot with the vegetables. 9. turn the heat down to medium for the skillet & add the remaining tbs of oil, add the spinach & cook until wilted. Transfer the spinach to the pot being careful to not add the excess liquid. 10. add the rice, pine nuts, cranberries, parsley, spices, salt & pepper to the pot. Bring the pot to medium heat & cook for 5 minutes stirring regularly. 11. remove from the heat & season with salt & pepper. Spoon the mixture into the hollowed pumpkins & pack it in. Make sure to remove the bay leaves prior. 12. in a lightly greased oven safe dish, bake the pumpkins on 200°C for 30-45 minutes or until the pumpkin flesh is tender. 13. serve & enjoy.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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