Stuffed butternut pumpkin
This lovely stuffed butternut pumpkin recipe is filling, nutritious and full of the goodness of Autumn.
How long will it take?
50 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 Butternut pumpkin
- ¼ cup Quinoa
- ¼ Brown Rice/Regular Rice
- ¼ chopped Capsicum
- ¼ cup Chopped Onion
- ¼ cup Crumbled Tofu
- ½ tsp Red Chili Powder/Cayenne Pepper
- 1 tbsp Lemon Juice
- 1-2 tsp Maple Syrup
- ½ tbsp Olive Oil
- ¼ tsp Black Pepper
- Salt
- Olive Oil for Brushing or Olive Oil Spray
For Garnishing
- ¼ cup Pomegranate
- Chopped coriander
- Chopped parsley
- Grated Cheese (optional)
How do I make it?
- Preheat the oven to 220 degrees C.
- Cut the butternut into halves, discard the seeds and make space inside the butternut for stuffing using a knife and spoon, cut removed pieces into small cubes.
- Place both halves of the butternut and cubed pumpkin on a baking tray. Brush or spray with olive oil, sprinkle with salt and bake for 30-35 minutes until tender.
- While baking, boil 2 cups of water in a pot; add salt, washed and rinsed quinoa and rice. Cook for 7-8 minutes (add extra water if needed) on high heat and set aside when cooked.
- Add minced garlic, chopped onion, capsicum, ½ tbsp olive oil to a skillet or frying pan and sauté for 2-3 minutes.
- Add crumbled tofu, lemon juice, maple syrup, salt, red chili powder and mix well.
- Add cooked quinoa and rice, chopped parsley, mix again and set aside.
- Remove baked butternut from the oven, place it on a serving tray and sprinkle with black pepper.
- Add baked butternut cubes into the quinoa rice mixture.
- Spoon the prepared mixture over the baked butternut halves, garnish with pomegranate, chopped parsley, coriander and grated cheese (if desired) and serve.
