Post by jaco on Oct 5, 2008 6:49:40 GMT
A Festive, wholesome dish with a nutty texture, enhanced by the richness of roast vegetables, fresh herbs & sweet pumpkin.
1 large pumpkin or 4 small pumpkins
2 tbsp butter
1 cup of brown rice
1 large brown onion
2 cloves garlic
4 yellow squash
1 large zucchini
8 cherry tomatoes
1/4 cup muscatel raisins
½ cup of finely chopped cashews
1/4 cup sesame seeds
3 tbsp mascarpone cheese
2tbsp olive oil
2 tbsp marjoram ( fresh)
1/4 cup fresh Italian parsley
1/4 cup fresh basil
Pre heat oven to 200 C/400 F
Remove top, seeds and pulp from pumpkin. Rub inside pumpkin with melted butter. Place lid back on pumpkin and roast until tender, but remains firm. Approx 45 minutes. Cook rice and set aside. Add chopped onion, garlic, squash, zucchini and tomatoes to a roasting dish and sprinkle with olive oil. Roast for approx. 30 minutes. Fold mascarpone cheese, raisins and herbs through the rice. Gently mix through the roast vegetables. Fill pumpkin with rice mixture and top with chopped cashews and sesame seeds. Bake for 15 to 20 minutes or until nuts start to brown.