Stuffed Autumn Pumpkin


Serves: 4


1 large pumpkin, deseeded and hollowed out*

1 butternut squash, peeled and cut into bite size pieces

100g red rice

100g brown rice

Large handful of toasted almonds, roughly chopped

Large handful of sultanas

1 tablespoon maple syrup

1 teaspoon chilli flakes

Pinch sea salt flakes

Olive oil


Preheat oven to 200c, fan setting.

Place the hollowed out pumpkin and chopped butternut squash onto a baking tray, drizzle with olive oil and salt and cook for 40-45 minutes until soft.

Cook the red and brown rice in a pan over a medium heat according to instructions on pack. Once cooked, drain and rinse with cold water to stop further cooking. Place the rice in a bowl and mix together with the almonds, sultanas, maple syrup, chilli flakes, salt, cooked butternut squash and any left over oil. Stuff the hollowed out pumpkin with the rice and serve.

*TIP: If you reserve the seeds from inside the pumpkin; drizzle them in olive oil and bake them in the oven for a delicious snack.