Are you looking for a hearty, healthy, and undeniably delicious fall meal that’s surprisingly easy to make? Then look no further! This stuffed pumpkin recipe, inspired by the culinary genius of Jamie Oliver, is a guaranteed crowd-pleaser. It’s the perfect blend of sweet and savory, combining the natural sweetness of pumpkin with a flavorful, protein-packed stuffing. This recipe is perfect for a cozy weeknight dinner or a special fall gathering. It’s a fantastic example of homemade cooking at its finest, proving that healthy meals can also be incredibly delicious.
Ingredients:
This stuffed pumpkin recipe uses readily available ingredients, making it a great option for even the busiest weeknights.
- 1 medium-sized pumpkin (around 2-3 lbs), halved and seeded
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground turkey or sausage (or a vegetarian alternative like lentils)
- 1 cup Arborio rice
- 1 cup vegetable broth
- 1/2 cup chopped fresh cranberries
- 1/4 cup chopped walnuts or pecans
- 1/4 cup chopped fresh parsley
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Optional: crumbled goat cheese for topping
Instructions:
Follow these simple steps for a flawlessly delicious stuffed pumpkin.
Step 1: Prepare the Pumpkin
Preheat your oven to 375°F (190°C). Halve the pumpkin, scoop out the seeds and stringy pulp, and place the halves cut-side down on a baking sheet. Roast for about 30 minutes, or until slightly tender. This will help the pumpkin retain its shape during cooking.
Step 2: Make the Stuffing
While the pumpkin is roasting, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the ground meat (or lentils) and cook until browned, breaking it up with a spoon. Drain off any excess fat.
Stir in the rice, vegetable broth, cranberries, walnuts, parsley, sage, thyme, salt, and pepper. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
Step 3: Stuff and Bake
Carefully flip the roasted pumpkin halves cut-side up. Spoon the stuffing evenly into the cavities of the pumpkin halves. If desired, top with crumbled goat cheese.
Bake for another 30-40 minutes, or until the pumpkin is tender and the stuffing is heated through.
Step 4: Serve & Enjoy!
Let the stuffed pumpkin cool slightly before serving. This allows the flavors to meld together beautifully. This easy recipe is perfect for a quick dinner idea or a more elaborate meal, depending on your preference.
Tips for Success:
- For a richer flavor, use a combination of ground turkey and sausage.
- If you don't have Arborio rice, you can use another short-grain rice.
- Add other vegetables to the stuffing, such as chopped carrots, celery, or mushrooms.
- For a spicier kick, add a pinch of red pepper flakes to the stuffing.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Vegetarian: Simply substitute the ground meat with lentils or your favorite vegetarian sausage alternative.
- Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the stuffing for an extra kick.
- Cheesy: Sprinkle some shredded cheddar or Monterey Jack cheese on top before baking for an extra layer of flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 (depending on ingredients used) Protein: 25-30g Fat: 20-25g Carbohydrates: 40-50g
This delicious stuffed pumpkin recipe is a perfect example of healthy meals that don't compromise on taste. It’s a fantastic addition to your repertoire of best recipes, a true testament to the joy of homemade cooking. Enjoy!