As promised I’m blogging part two of our pumpkin adventures just in time for Halloween and celebrations this weekend. It’s a quick and easy dish that takes about an hour and a half to make and offers a spooky talking point to any Halloween themed dinner party.
We made a meat based dish but you could just as easily make a vegetarian one too. Simply replace the meat with vegetables, reduce the cooking times on the hob to suit and even add a little cheese if you like. It’s very versatile! To make our meaty version you’ll need:
1 medium edible pumpkin
3 cloves of garlic
1 tsp fresh ginger
1 tbsp tomato purée
1/2 tsp oregano and parsley
1 cup of rice
1. Cut the top off your pumpkin and scoop out the seeds and pulp.
2. Set you rice on to boil.
3. Heat some oil in a pan and add in your chopped onion and carrot. Cool for 5 minutes. Add in your garlic and ginger, and cook for a further few minutes before combining with your mince until it’s browned.
4. When your rice is cooked pre-heat your oven to 180 degrees. Drain your rice and combine with your mince. Stir in your tomato purée and heat through for a few minutes before spooning into your pumpkin.
5. Place it on a baking tray and bake for 40 minutes or up to an hour for larger pumpkins.
6. Cut into quarters and enjoy with salad!
Hayley Jayne xx