Stuffed Pumpkin with Wild Rice and Mushrooms
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Did you know?
Pumpkin was a staple in medieval English feasts and was prized for its long storage through winter.
Method
Preheat the oven to 190 °C (fan 170 °C). Cut the top off the pumpkin, scoop out the seeds and membranes, leaving about 2 cm of flesh; place on a baking tray.
Roast the pumpkin for 25–30 minutes until the flesh is tender but still holds its shape.
While the pumpkin roasts, heat the olive oil in a large skillet over medium heat and sauté the onion and garlic until translucent.
Add the sliced mushrooms and cook until their moisture evaporates, then stir in the wild rice and toast for 2 minutes.
Pour in the vegetable stock, bring to a simmer, cover and cook for about 15 minutes until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat, stir in the fresh thyme, season with salt and pepper, and if using, fold in the grated Parmesan cheese.
Fill the roasted pumpkin cavity with the wild‑rice and mushroom mixture, return to the oven for a further 10 minutes to heat through and melt any cheese.
Serve hot, garnished with a sprinkle of extra thyme or a pinch of nutritional yeast for a dairy‑free option.
Nutrition per serving
Approximate values, not medical advice.
