Here’s an idea from a column in today’s Independent (by co-incidence called From Garden to Plate – should I sue, do you think?!) …

Baked Stuffed Pumpkin

Cut off the lid of a small pumpkin, scoop out and discard the seeds. Cut out the flesh, dice and keep to one side. Chop three leeks and fry gently in some olive oil together with some garlic and tumeric for about 10 minutes. Add the pumkin flesh and continue to cook gently until soft. Cook some long grain rice and drain. Skin, seed and chop 3 tomatoes and toast some cashew nuts under the grill. Add the drained rice to the pumpkin mixture, and stir in the tomatoes and cashews and some grated cheese. Spoon the mixture back into the pumpkin shell, replace the lid and bake at 180 degrees C for 90 minutes, until the pumpkin is softened and the skin turning colour. Serve in wedges.

I’m not sure when to try it …

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