Stuffed Pumpkin with Tahini Dressing
A whole food plant based centrepiece, perfect for Christmas! Nobody needs to miss out on the theatre of a festive meal - carving into this stuffed pumpkin to reveal the cross section is sure to impress.
Servings 4 people
Cost $12
Ingredients
Stuffed Pumpkin
- 1 large butternut pumpkin
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 cup cooked brown rice
- 2 cloves garlic minced
- 1 fennel bulb
- 1 Granny Smith Apple
- 1/2 lemon juiced
- 1 tbsp caraway seeds
- 1/2 tsp chilli flakes
- 3 tbsp dried cranberries
- 40 g pine nuts
- Large handful of parsley roughly chopped
Tahini Dressing
- 1 clove garlic minced
- 3 tbsp tahini
- 1/2 lemon juiced
- splash of water
Instructions
- Preheat oven to 180C. Slice pumpkin in half, scoop out seeds and hollow out a channel through the centre. Rub with olive oil and salt. Roast for 60 mins or until tender.
- Quarter, core and thinly slice fennel and peeled apple. Mix together in medium sized bowl and stir through lemon juice.
- In a medium fry pan, heat a lug of olive oil over medium heat. Add caraway seeds and chilli flakes. Stir for 1-2 minutes until fragrant. Add garlic and stir for a further 2 minutes.
- Add fennel and apple, stir for 3-5 minutes until softened. Stir through pine nuts, brown rice, parsley and dried cranberries and remove from heat. Season with salt and pepper to taste.
- Once the pumpkin is done roasting, pack the filling into the hollow of the pumpkin and tie both sides together with twine. Roast for a further 20 minutes.
- To make the dressing, whisk the tahini, garlic and lemon juice. Add water until you reach desired consistency.
- When the pumpkin is done, slice and serve immediately with dressing.
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