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
1

Prepare the pumpkin/squash: Wash the outside if needed, then cut off the top and keep for later, then carefully scoop out all seeds.

2

Wash the potatoes / sweet potatoes, then cut into large pieces, or whole if small/new potatoes. Rub on a little olive oil and salt.

3

Arrange 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.

4

Wash 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!

5

Either 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.

6

Bake in the oven, checking occasionally to see when cooked (will vary depending on oven, size and amount of ingredients etc).

7

Present 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
1

Prepare the pumpkin/squash: Wash the outside if needed, then cut off the top and keep for later, then carefully scoop out all seeds.

2

Wash the potatoes / sweet potatoes, then cut into large pieces, or whole if small/new potatoes. Rub on a little olive oil and salt.

3

Arrange 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.

4

Wash 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!

5

Either 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.

6

Bake in the oven, checking occasionally to see when cooked (will vary depending on oven, size and amount of ingredients etc).

7

Present 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!

Notes

Pumpkin Gemista

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