Full ingredients list:
700g Kent pumpkin, peeled, cut into 2cm pieces
2 tablespoons olive oil
¹/³ cup pepitas
1 cup pecans
2 x 250g packets microwavable brown and wild rice
1 tablespoon finely chopped rosemary leaves
2 large Packham pears, unpeeled, coarsely grated
2 eggs, lightly beaten (see tip)
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180°C. Line two baking trays with baking paper. Place the pumpkin on one tray; drizzle with oil and season with black pepper. Bake for 35 minutes, or until pumpkin is just tender.
2 Meanwhile, place pepitas and pecans on second tray. Bake for 5 minutes, or until toasted. Coarsely chop pecans.
3 Place rice in a large bowl. Add pumpkin, pecans, ¼ cup pepitas, rosemary and pear. Season with black pepper; stir to combine.
4 Stir in the eggs and transfer to an 8–cup capacity baking dish. Cover and bake for 20 minutes. Uncover and bake for 10 minutes. Serve the stuffing scattered with the remaining pepitas.
If you are using this stuffing to stuff meat or poultry, omit the eggs.
About this recipe
First published: November 2018