Pumpkin & Cheesy Chilli Baked Rice

Name: Pumpkin & Cheesy Chilli Baked Rice
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 4 garlic cloves, skin left on; 2 onions, finely sliced; 1 small Crown Prince pumpkin (about 1.5kg/3lb 5oz), peeled, deseeded and cut into 3cm (1¼ in) chunks (about 1kg/2lb 4oz prepared weight); Neutral oil, for roasting and frying; 2 tbsp tomato purée (paste); 10 g (⅓oz) rosemary, leaves picked and roughly chopped; 1 fennel bulb, finely sliced; 2 tbsp tomato purée (paste); 60 ml (2 fl oz/¼ cup) double (heavy) cream; 1 heaped Dijon mustard; 1–2 red chillies, deseeded and roughly chopped (amount dependent on heat preference); 100 g (3½ oz) pine nuts; 125 g (4½ oz) creamy blue cheese, such as Dolcelatte; 125 g (4½ oz) creamy blue cheese, such as Dolcelatte; 500 ml (17 fl oz/2 cups) chicken or vegetable stock; 250 g (9oz/scant 1½ cups) basmati rice, rinsed; Salt and pepper; 500 ml (17 fl oz/2 cups) chicken or vegetable stock; 1 x quantity Fennel & Orange Pickles, to serve; Salt and pepper; 1 tbsp extra virgin olive oil; 100 g (3½ oz) cavolo nero, stalks removed and discarded; 50 g (1¾ oz) extra mature Cheddar cheese; 25 g (1 oz) pine nuts; Finely grated zest of 1 lemon

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

The combination of sweet, starchy squash and the molten creamy liquid, means that the rice emerges almost souffléed from the oven. It’s incredibly rich, which the thinly sliced celery and fennel salad helps to balance.

Ingredients

1 small Crown Prince pumpkin (about 1.5kg/3lb 5oz),

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

Arrange the squash over two roasting trays. Drizzle with olive oil and season well with salt and pepper. Nestle the garlic cloves among the squash and roast