Vegan Stuffed Roasted Pumpkin

🛒 Ingredients

• #The Pumpkin;
• 1 medium whole pumpkin or squash (approx 1.2–1.5kg)
• 2 tbsp olive oil,, Salt and black pepper to taste
• #The Savoury Filling;
• ½ cup wild rice or mixed grain rice blend, rinsed
• 1 cup vegetable stock.. 1 small onion, finely chopped
• 2 garlic cloves, minced.. 1 celery stick, diced.. ½ cup chopped mushrooms
• ½ cup walnuts or pecans, roughly chopped
• ¼ cup dried cranberries or apricots, chopped
• ½ cup fresh pomegranate seeds,, 1 tsp dried thyme or sage
• 1 tbsp olive oil.. Salt and pepper to taste.. Fresh parsley or thyme for garnish

👩‍🍳 Instructions

1. 1

   Prep the pumpkin: Preheat oven to 190°C / 375°F. Cut a lid off the top of the pumpkin, scoop out and discard all seeds and stringy flesh. Rub the inside and cut edges with olive oil, season lightly with salt and pepper, then place the pumpkin and its lid on a baking tray.

2. 2

   Roast base: Bake for 25–30 minutes until the pumpkin flesh starts to soften but still holds its shape well.

3. 3

   Cook the filling: While the pumpkin roasts, simmer the wild rice in vegetable stock until tender (approx 25–30 minutes), then drain any excess liquid. In a pan, heat olive oil and sauté onion, garlic, celery, and mushrooms until soft and golden. Stir in cooked rice, nuts, dried fruit, herbs, salt, and pepper; mix well.

4. 4

   Stuff and finish: Take the pumpkin out, pile the filling mixture inside, and scatter half the pomegranate seeds over the top. Replace the lid, then return to the oven for another 25–30 minutes until the pumpkin skin is tender and easily pierced with a knife.

5. 5

   Serve: Transfer to a platter, sprinkle with the remaining pomegranate seeds and fresh herbs, and serve warm — spoon out portions of soft pumpkin together with the rich filling.