Amazingly tasty PUMPKIN GEMISTA winter warmer - perfect for squash season.
We added the fabulous flavours of our
Sundried Tomato Mix, and replaced the regular roast potatoes with Purple Sweet potato.
If pumpkins are no longer available then any squash will work well. Serve with salad of your choice, and a crumble of feta or vegan alternative, and of course a drizzle of good quality extra virgin.Hearty, warming and deeply satisfying, perfect comfort food for these chilly Winter nights.
Prep Time5 minsCook Time5 minsTotal Time10 mins
Ingredients
1 Whole Pumpkin or Squash
White Rice
Olive Branch Sundried Tomato Mix
Olive Oil
Potatoes / Sweet Potatoes
Dried Oregano
Salad of choice
Cooking instructions
1Prepare the pumpkin/squash: Wash the outside if needed, then cut off the top and keep for later, then carefully scoop out all seeds.
2Wash the potatoes / sweet potatoes, then cut into large pieces, or whole if small/new potatoes. Rub on a little olive oil and salt.
3Arrange in a roasting tin or dish so the squash stays upright, supported by the potatoes. Sprinkle the potatoes with oregano.
Turn on oven to a medium-high heat.
4Wash enough rice you feel will fill the size of the chosen squash.
Cook in a pan until about two thirds coooked (to ensure water doesn't just leak out if squash isn't watertight!
5Either in the pan or a separate bowl, mix in a good half a jar of our Sundried Tomato Mix. then pour / scoop the rice into the squash. Drizzle in a little olive oil and place the 'lid' of the squash back on top.
6Bake in the oven, checking occasionally to see when cooked (will vary depending on oven, size and amount of ingredients etc).
7Present the showstopper on the dining table so each person can serve themselves, scooping out the inside of the squash as well as the rice. Crumble a little feta over if you like and serve with a vegetable salad of choice to balance out all those carbs!
Ingredients
Ingredients
1 Whole Pumpkin or Squash
White Rice
Olive Branch Sundried Tomato Mix
Olive Oil
Potatoes / Sweet Potatoes
Dried Oregano
Salad of choice
Directions
Cooking instructions
1Prepare the pumpkin/squash: Wash the outside if needed, then cut off the top and keep for later, then carefully scoop out all seeds.
2Wash the potatoes / sweet potatoes, then cut into large pieces, or whole if small/new potatoes. Rub on a little olive oil and salt.
3Arrange in a roasting tin or dish so the squash stays upright, supported by the potatoes. Sprinkle the potatoes with oregano.
Turn on oven to a medium-high heat.
4Wash enough rice you feel will fill the size of the chosen squash.
Cook in a pan until about two thirds coooked (to ensure water doesn't just leak out if squash isn't watertight!
5Either in the pan or a separate bowl, mix in a good half a jar of our Sundried Tomato Mix. then pour / scoop the rice into the squash. Drizzle in a little olive oil and place the 'lid' of the squash back on top.
6Bake in the oven, checking occasionally to see when cooked (will vary depending on oven, size and amount of ingredients etc).
7Present the showstopper on the dining table so each person can serve themselves, scooping out the inside of the squash as well as the rice. Crumble a little feta over if you like and serve with a vegetable salad of choice to balance out all those carbs!
AuthorBarneyCategoryGluten Free, Vegan, Vegetarian