Baked Stuffed Pumpkin

Serves: 4

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Total Time: 45

Prep Time: 45

• 1  pumpkin, about 1.4-1.8kg (3-4lb)
• 2  leeks
• 30  (2tbsp) olive oil
• 2  garlic cloves
• 30  (2 level tbsp) chopped fresh thyme
• 10  (2 level tsp) paprika
• 5  (1 level tsp) turmeric
• 125 gram(s) long-grain rice
• 2  tomatoes
• 50 gram(s) cashew nuts
• 125 gram(s) Gruyère or Cheddar cheese
• Salt and ground black pepper

Method

1. Cut a 5cm (2in) slice from the top of the pumpkin and set aside for the lid. Scoop out and discard the seeds. Using a knife and a spoon, cut out most of the pumpkin flesh, leaving a thin shell. Cut the pumpkin flesh into small pieces and set aside.
2. Trim and chop the leeks. Heat the olive oil in a large pan, add the leeks with the crushed garlic, thyme, paprika and turmeric, and fry for 10min. Add the chopped pumpkin flesh and fry for a further 10min until golden, stirring frequently to prevent sticking. Transfer the mixture to a bowl.
3. In the meantime, cook the rice according to the packet directions until just tender. Skin, de-seed and dice the tomatoes. Toast the cashew nuts, cool, then roughly chop.
4. Drain the rice. Add the pumpkin mixture with the tomatoes, cashews and cheese. Fork through to mix and season with salt and ground black pepper to taste (see Cook's Tip).
5. Spoon the stuffing mixture into the pumpkin shell, top with the lid and bake at 180°C (160°C fan) mark 4 for 11/4-11/2hr until the pumpkin is softened and the skin is browned. Remove from the oven and leave to stand for 10min. Cut into wedges to serve.
6. COOK'S TIP It's better to mix this type of stuffing together with two forks to avoid mashing the ingredients too much.

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