Slow-grilled Pumpkin filled with cranberry wildrice, spelt & roasted chessnuts

Ingredients for 4 people

 

1 butternut squash (pumpkin) (1.2 kg)

olive oil

1 red onion

1 clove of garlic

1 bunch of fresh sage (30 g)

10 sundried tomatoes

80 gr hazelnuts or walnuts

80 gr vacuum packed chestnuts

100 gr spelt  (dry ) 

100 gr wilderice

75 gr dried cranberries

1 pinch of ground pimento

red wine with fruity taste 

 

 

 

 

 

Preparing.

 

 

1 Preheat the oven to 180 ° C.

 

2 Boil the rice in a pan with water, and in the meantime also cook the spelled in a separate pan.

 

3 Wash the pumpkin, cut it carefully in half lengthwise, remove the seeds and keep them separate. Note the flesh and partially hollow out the pumpkin halves over the entire length to make room for the filling.

 

4 Finely chop the onion and garlic, add them and stir regularly in a pan with some olive oil, while picking the sage leaves and chopping them with the sun-dried tomatoes and chestnuts.

 

5. Rinse the rice from cooking and do the same with the spelt.

 

6 Stir the mixture with the rice, cranberries, allspice, a pinch of sea salt and black pepper and a dash of red wine through the pumpkin mixture. Continue stirring for 10 minutes, or until everything is soft.

 

7 Put the filling in the hollowed pumpkins and press the two halves together firmly. Rub the peel of the pumpkin with oil and a pinch of salt and pepper and press it with some herb leaves if you have them in the house.

 

8 Put the pumpkin in the middle of a double layer of aluminum foil, pack it tightly and put it in the oven for 2 hours or until soft and tender.

 

9 Put the pumpkin on the table when it is ready, remove the foil, cut it into slices and serve with the usual garnish.

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