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.
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.