Wild Rice, Nut and Dried Fruit Stuffed Cheese Pumpkin
 
Prep time
Cook time
Total time
 
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Serves: 16 servings
Ingredients
  • 1 cheese pumpkin
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 red onions, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 6 cups cooked wild rice
  • 1 cup dried fruit
  • 1 cup nuts
  • ½ cup pumpkin seeds
  • 2 apples, peeled . cored and cut into 8 pieces each
  • Zest and juice of 2 oranges
  • 4 tablespoons finely chopped crystallized ginger
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • ,
Instructions
  1. Place the oven rack on the lower level to fit the pumpkin in the oven. Preheat the oven to 375 degrees.
  2. Cut a top out of the squash and scrape out all of the seeds.
  3. Heat oil and butter in a medium-size skillet and add onion. Cook over medium-high heat for 5 minutes until translucent. Add garlic and cook for 1 minute.
  4. Transfer to a large mixing bowl. Add the remaining ingredients and stir to combine.
  5. Taste the stuffing for seasoning and adjust to your taste.
  6. Fill the cheese pumpkin with the filling, put the top on, place on a parchment-lined baking sheet and bake at 375 degrees for 45 to 60 minutes, until the pumpkin flesh is easily punctured with a fork.
  7. Serve hot, either sliced or scooped out.
Recipe by The Gardener Cook at https://www.thegardenercook.com/wild-rice-nut-and-dried-fruit-stuffed-cheese-pumpkin/