STUFFED BUTTERCUP PUMPKIN

Recipe and images by Amber Bremner

Stuffed vegetables may not be at the cutting edge of modern cuisine, but I still love them for their homely vibes and let’s face it, they make a stunning centrepiece when you feel like making an effort. This buttercup is stuffed with a tasty mixture of wild rice, chunks of sourdough, apple, walnuts, and sage. The wild rice could be swapped out for half a cup of cooked lentils, brown or black rice, freekeh, or farro for a similar result.

¼ cup wild rice (or ½ cup cooked)

1 tbsp olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped

6–8 fresh sage leaves

¼ cup walnuts

2 slices of sourdough (about 80g), ripped or cut into small chunks

½ a Granny Smith apple, cut into small dice

juice of half a lemon

salt and pepper

1 buttercup pumpkin

Start by cooking wild rice, by simmering in salted water for 20–30 minutes until tender with a little bite. Drain and set aside.

Preheat oven to 200°C.

Heat olive oil in a frying pan over medium heat. Add onion, garlic and sage and cook, stirring often, until tender and golden. Add walnuts and bread and cook for another few minutes, until lightly browned. Stir through the diced apple, squeeze over the juice of half a lemon and season well with salt and pepper. Turn off the heat.

Prepare pumpkin by washing the outside, then use a heavy knife to cut off the top 2cm in one piece (this becomes the lid). Use a spoon to scrape out the seeds and soft insides of the pumpkin (put these in the compost).

Pack the filling into the pumpkin, drizzle a little more olive oil over the filling, and rub some oil over the skin of the pumpkin. Put the lid on, then roast for 45–60 minutes, until the pumpkin is tender when poked with a toothpick. Take the pumpkin lid off at about 40 minutes, to allow the top to brown.

Cut into wedges to serve.

Share This Post