Pumpkin Rice Roast with Pineapples

A fairly easy dish that tastes as good as it looks. Pineapples add a sweet tang.

INGREDIENTS

• 1 medium-sized pumpkin (about 3-4 pounds)

• 1 cup of uncooked rice

• 2 cups of vegetable broth

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 cup pineapple cubes

• 1/4 cup raisins

• 1 teaspoon of cumin

• 1 teaspoon of paprika

• Salt and pepper to taste

• Fresh herbs for garnish

  
  

INSTRUCTIONS

Start by preheating your oven to 375°F (190°C). While the oven heats, carefully cut off the top of the pumpkin and scoop out the seeds and stringy insides.

Once your pumpkin is ready, place it in a baking dish with about 1/4 cup of water at the bottom. This will allow it to steam and cook evenly as the rice filling bakes.

In a medium saucepan, sauté the chopped onion and minced garlic over medium heat until they turn translucent, about 3-5 minutes. Next, add the cumin, and paprika, stirring the mixture until the spices become fragrant.

Now, add the rice, raising, and vegetable broth, bringing everything to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes. Mix in the pineapples.

Once the rice is cooked, season it with salt, pepper, and herbs like parsley and cilantro. Spoon the rice mixture into the hollowed pumpkin, packing it in nicely. Fill it to the brim, as it will settle slightly while cooking!

Return the stuffed pumpkin to the oven and roast for about 45-60 minutes, depending on the size of your pumpkin. You want it to be tender and easy to pierce with a fork.