Pumpkin and rice together are a very delicious mix! The soft and rich fruit brimming with delicate and fragrant rice takes the combination of sweet and savoury to a whole new level of exquisiteness.
- 2 Cups of Abukass Rice
- 4 small butternut squash (2lb 6.8oz)
- 8 sprigs rosemary
- 2 Cups of onions, chopped
- 10 Black olives, diced
- 4 tbsp prepared horseradish
- 2 tbsp parsley, chopped
Preheat the oven to 200°C or 390°F and to clean the pumpkin. Start by cutting it in half and scooping out the seeds using a spoon. Once that’s done, remove some of the pulp from the halves, to create some space to accommodate the rice later on.
Place the cleaned halves onto a baking tray lined with greaseproof paper, place a rosemary sprig in each half, and bake them for about 30 minutes, or until properly cooked. For the rice, simply cook it as usual.
For the filling, Dice the onion and roughly chop the parts of the pumpkin you removed earlier. Place a pan – preferably non-stick – over a medium heat, tip in the onions, a touch of water, and cook the onions for about two minutes or until translucent. Next, add in the pumpkin pieces and cook the ingredients together for another five minutes or until the pumpkin is thoroughly cooked. You can add more water if needed.
Add in the other ingredients – the olives, the prepared horseradish, and the parsley – and stir them in. Add the rice to the pan and stir it in to complete the filling. Also remember to taste the final filling and adjust the salt if necessary. As soon as the pumpkin is cooked, remove the rosemary from the inside, and fill the halves with the rice to complete the recipe.
The butternut squash can be replaced by any other kind of pumpkin you like; as long as it is of the right size to accommodate the rice and also that you adjust the cooking time according to the size of the fruit.