all recipes Main Dishes
Roasted pumpkins stuffed with wild rice, pecan nuts and cranberries
Preheat oven to 365 °F. Wash the pumpkins and cut the tops off about 2 inches below the stalk, so you have a nice pumpkin hat. Scoop out the pumpkin seeds and the strings. If you like you can roast the pumpkins seeds.
Arrange the pumpkins and the stalks on a baking tray and sprinkle with about 2 tbs olive oil and season with salt and pepper. Roast in the oven for about 15 min.
Cook the wild rice mix according to the packaging. Meanwhile, wilt the chard in a pan with the garlic and about 1 tbs olive oil for 5 min, then add the pecans, cranberries and maple syrup and fry for a further 3 min. Season with salt and pepper.
Once the rice is ready, mix with the chard mixture, remove the pumpkins from the oven, fill with the rice mixture and close with the hats. Now continue to bake the pumpkins for another 15 min in the oven until the rice is heated and the pumpkins are cooked through. Best, test the doneness with a fork.
- 4 small pumpkins
- 250 g Rapunzel rice mix wild rice
- 300 g chard (ca. 2 large stalks), chopped
- 2 garlic cloves, minced
- 3 tbs Rapunzel olive oil, extra virgin
- 60 g Rapunzel pecan nuts
- 60 g Rapunzel cranberries
- 1 tbs Rapunzel maple syrup grade A
- 3 tbs Rapunzel sea salt, Atlantic
- pepper to taste