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Stuffed pumpkin with mixed grains and chestnuts

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Ingredients

Adjust Servings:

	1 medium pumpkin
	1.5 tbsp olive oil
	180g Gallo 3 grain mix (rice, spelt and barley)
	300ml stock, made with 1 vegetable or Kallo yeast-free stock cube
	30g walnuts, crumbled
	2 baby shallots, finely chopped
	1 garlic clove, crushed
	100g cooked chestnuts, sliced
	Pinch of nutmeg
	30g dried cranberries
	Small handful of fresh parsley, finely chopped
	1/4 tsp chilli powder
	1/2 lemon, zest and juice
	TO SERVE
	1 tbsp pomegranate seeds
	Pomegranate sauce (I used Mezeast), to drizzle

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Stuffed pumpkin with mixed grains and chestnuts

Name: Stuffed pumpkin with mixed grains and chestnuts
Total time: 1 h
Yield: 3
Cuisine: Middle Eastern
Ingredients: medium pumpkin: 1; olive oil: 1.5 tbsp; Gallo 3 grain mix (rice, spelt and barley): 180g; stock, made with 1 vegetable or Kallo yeast-free stock cube: 300ml; walnuts, crumbled: 30g; baby shallots, finely chopped: 2; garlic clove, crushed: 1; cooked chestnuts, sliced: 100g; Pinch of nutmeg; dried cranberries: 30g; Small handful of fresh parsley, finely chopped; chilli powder: 1/4 tsp; lemon, zest and juice: 1/2; pomegranate seeds: 1 tbsp; Pomegranate sauce (I used Mezeast), to drizzle

A pumpkin is probably one of the best vegetables to stuff with mixed grains as you can pack so much into the cavity, plus it presents beautifully on the plate. This vegan-friendly recipe has all the flavours of Christmas (think cranberries, nutmeg and chestnuts) but with a Middle Eastern twist thanks to the inclusion of pomegranates and lemon which balances the sweetness of the pumpkin.

Features:

Cuisine:

Middle Eastern

60 Mins
Serves 3
Easy

Ingredients

1 medium pumpkin
1.5 tbsp olive oil
180g Gallo 3 grain mix (rice, spelt and barley)
300ml stock, made with 1 vegetable or Kallo yeast-free stock cube
30g walnuts, crumbled
2 baby shallots, finely chopped
1 garlic clove, crushed
100g cooked chestnuts, sliced
Pinch of nutmeg
30g dried cranberries
Small handful of fresh parsley, finely chopped
1/4 tsp chilli powder
1/2 lemon, zest and juice
TO SERVE
1 tbsp pomegranate seeds
Pomegranate sauce (I used Mezeast), to drizzle

Directions

Wash the outside of the pumpkin thoroughly, then cut the top off. Scoop out the seeds and save for another recipe. Rub the inside, outside and the pumpkin lid with one tablespoon of olive oil and season all over with salt and pepper.
Place the pumpkin and lid on a baking tray and roast in a preheated oven for 45 minutes or until the flesh is tender.
Meanwhile, rinse the mixed grains under cold water and place in a saucepan. Cover with the vegetable stock and season with salt. Bring to the boil, then reduce the heat to low and simmer for 20 minutes (or according to pack instructions) until the grains are tender but still have a little bite.
Spread the walnuts out on a lined baking tray and roast in the oven for 10-15 minutes, shaking occasionally to stop them from scorching.
Heat the remaining oil in a small frying pan over a medium heat and add the shallots. Sauté for 5 minutes or until soft but not coloured. Stir in the garlic, chestnuts and nutmeg and cook for 2 minutes more.
Add the cooked rice to the shallot mixture with the cranberries, parsley, toasted walnuts, chilli powder and the lemon zest and juice.
Fill the pumpkin cavity with the stuffing and prop the lid on the side. Scatter over the pomegranate seeds and drizzle generously with the pomegranate sauce. Cut into large wedges to serve.