Dinner
Pumpkin Stuffed with Chestnut Fall Spiced Rice
Pumpkin Stuffed with Chestnut Fall Spiced Rice is a delightful baked dish that's perfect for holiday gatherings. This beautiful dish combines creamy basmati rice sautéed with diced chestnuts, spices, and dried cranberries, all cozily nestled inside a tender baked pumpkin. You’ll love how the flavors of toasted cashews and parsley make this a true showstopper for your festive table!
Dinner
Pumpkin Stuffed with Chestnut Fall Spiced Rice
Pumpkin Stuffed with Chestnut Fall Spiced Rice is a delightful baked dish that's perfect for holiday gatherings. This beautiful dish combines creamy basmati rice sautéed with diced chestnuts, spices, and dried cranberries, all cozily nestled inside a tender baked pumpkin. You’ll love how the flavors of toasted cashews and parsley make this a true showstopper for your festive table!
The Recipe
Ingredients
Pumpkin
- 1 pumpkin
- Avocado oil
Rice
- Diced chestnuts
- Olive oil
- Soaked and strained basmati rice
- Spices (as listed on screen)
- Chicken broth
- Bay leaves
Toppings
- Toasted cashews
- Chopped parsley
- Dried cranberries
Instructions
- 1
Carve out the top of the pumpkin and hold on to the stem. Remove the seeds and set aside.
- 2
Generously rub the pumpkin with avocado oil, wrap it in foil, and bake in the oven.
- 3
In a pan, sauté diced chestnuts in olive oil and add the soaked and strained basmati rice.
- 4
Season with the spices listed on the screen and toast together for a few minutes.
- 5
Add chicken broth and bring to a boil. Taste for salt and adjust seasoning.
- 6
Add bay leaves, lower the heat, cover with a lid, and let it cook.
- 7
Once the pumpkin and rice are cooked through, stuff the pumpkin with the rice.
- 8
Top with toasted cashews, chopped parsley, and dried cranberries.
Helpful Notes
- ◈You can bake the pumpkin with the rice inside if you prefer the flavors to infuse more.
The Recipe
Instructions
- 1
Carve out the top of the pumpkin and hold on to the stem. Remove the seeds and set aside.
- 2
Generously rub the pumpkin with avocado oil, wrap it in foil, and bake in the oven.
- 3
In a pan, sauté diced chestnuts in olive oil and add the soaked and strained basmati rice.
- 4
Season with the spices listed on the screen and toast together for a few minutes.
- 5
Add chicken broth and bring to a boil. Taste for salt and adjust seasoning.
- 6
Add bay leaves, lower the heat, cover with a lid, and let it cook.
- 7
Once the pumpkin and rice are cooked through, stuff the pumpkin with the rice.
- 8
Top with toasted cashews, chopped parsley, and dried cranberries.
Helpful Notes
- ◈You can bake the pumpkin with the rice inside if you prefer the flavors to infuse more.