Stuffed Pumpkins

Name: Stuffed Pumpkins
Yield: Serves 4
Ingredients: 40 g (1½ oz/⅓ cup) grated cheddar cheese; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 2 tablespoons currants, soaked in hot water and drained; 1 teaspoon garam masala; 2 teaspoons ground cumin; ½ teaspoon ground ginger; 4 large golden nugget pumpkins (squash); 1 tablespoon olive oil; 140 g (5 oz/⅔ cup) wild rice blend; 30 g (1 oz) butter; 250 g (9 oz) orange sweet potato, peeled and cubed; 4 spring onions (scallions), chopped; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

4 large golden nugget pumpkins (squash)
1 tablespoon olive oil
140 g

Main course
Gluten-free
Spicy
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Slice the top third off each pumpkin. Scoop out the seeds, leaving a deep cavity. Brush the pumpkins lightly with oil. Stand the pumpkins in an ovenproof dish. Pour in enough water to come halfway up the