Stuffed Mini Pumpkins With Cranberry And Pecan Rice (Vegan)

Ingrédients

• 6 small pumpkins or squash (each about the size of a large grapefruit, about 400-500g per pumpkin)
• olive oil
• salt and pepper
• 2 Tbsp olive oil
• 1 large onion (chopped)
• 1 stick celery (thinly sliced)
• 1 large leek (thinly sliced)
• 1 large carrot (diced)
• 250 g (9oz) chestnut mushrooms (finely chopped)
• 4 cloves garlic (crushed)
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh thyme leaves
• 1/2 tsp dried sage
• 1 tsp salt
• 270 g (1 + 1/2 cups) basmati and wild rice blend
• 640 ml (2 + 2/3 cups) cups vegetable stock
• 100 g (1 cup) chopped toasted pecans
• 70 g (1/2 cup) dried cranberries
• black pepper

Préparation

1. 1

   Preheat the oven to 200°C/400°F/gas mark 6.

2. 2

   Carefully slice the tops off of the pumpkins and use a spoon to scoop out all of the seeds and stringy flesh.

3. 3

   Brush them inside and out with olive oil, make sure you do the tops too; then sprinkle with salt and pepper and arrange the pumpkins and their lids in a roasting tray.

4. 4

   Bake for around 30 minutes until the pumpkin flesh is tender. Remove from the oven and set aside.

5. 5

   While the pumpkins are roasting start preparing the rice. Heat the olive oil in a large pan and add the onion, celery, leek and carrot. Fry gently for about 10 minutes until soft and translucent.

6. 6

   Add the mushrooms, garlic and herbs and continue to cook until all of the excess water has evaporated.

7. 7

   Add the rice, stock, salt and a good grinding of black pepper. Bring up to a simmer then turn the heat down as low as it will go, cover the pan and cook for about 20 minutes until the rice is tender.

8. 8

   Remove from the heat and stir in the pecans and cranberries.

9. 9

   Divide the rice between the pumpkins, filling them right up to the top. Return to the oven for 10-15 minutes until heated through.

10. 10

    Serve the pumpkins topped with their lids.