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Roasted pumpkins stuffed with wild rice, pecan nuts and cranberries

Method


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.

Rapunzel Products


406430 Rice combination with wild rice
1000695 Olive oil extra virgin
209020 Pecan nuts, HAND IN HAND
313200 Cranberries
1400025 Maple syrup grade A
1200135 Atlantic sea salt fine
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