22 Nov 2022
55 Minutes | easy | Serves 4
This stuffed pumpkin makes an amazing centrepiece for a festive table and is so simple to put together. Try to find a nice evenly round pumpkin if you can, but it’s OK if it looks rustic – it’s a rustic dish! The pumpkin will turn quite dark on the outside but that’s fine, it will be soft and cooked through under the skin.
Preheat 2 gas burners on the Jupiter Outback BBQ and set the heat to medium – you’re looking for a temperature of 180C.
Cut the top off the pumpkin, then scoop out seeds, rub with oil place on a baking tray and roast (with the lid down) for 45 minutes, with the lid on side.
Heat a dash of oil in a frying pan and add the sliced onion with a pinch of salt. Cook for 40 minutes or so, until the onion is deeply caramelised, making sure to stir often.
Add a knob of butter to a saucepan and place over medium heat, then add the garlic, cardamom pod and cinnamon stick followed by the rice, water and a pinch of salt. Cook rice to packet instructions then set aside.
Combine the cooked rice with half the onions, the apricots, half the pomegranate seeds and the parsley. Season with a pinch more salt and some pepper.
Once the pumpkin is cooked, carefully spoon any liquid out of the base. Fill with the rice, put the lid on and return to the BBQ for 5-10 minutes, or until piping hot.
Serve garnished with the remaining onions and pomegranate seeds.
This is lovely served in wedges – cut the pumpkin as you would a cake. It works well with a dish of seasonal greens on the side, such as chard, and a bowl of natural yoghurt.
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