The original recipe is here; I Donna Hay-ed it by omitting a few things.
- 1 pumpkin , about 1kg
- 2 cloves garlic , peeled
- olive oil
- 1 red onion , peeled and finely chopped
- 2 sprigs of fresh rosemary , leaves finely chopped
- 1 dried chilli
- sea salt
- freshly ground black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 50 g basmati rice
- 75 g dried cranberries
- 50 g shelled pistachio nuts
- 200 ml vegetable stock
- Preheat the oven to 230ºC/450ºF/gas 8.
- Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side1. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves.
- Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
- Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
- Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
- Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin.
- Serve with seasonal greens.