Stuffed Butternut Pumpkin

Name: Stuffed Butternut Pumpkin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 2
Ingredients: 1 Butternut pumpkin (approx. 750 g); 150 g Quinoa; 7-10 Tbsp Salt; 1 Onion; 50 g Rocket; 4 Stem(s) Parsley; 25 ml Orange juice; 1 TABLESPOON Vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 100 g dried cranberries

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 2

1 Butternut pumpkin (approx. 750 g)
150 g Quinoa
7-10 Tbsp Salt
1 Onion
50 g Rocket
4 Stem(s) Parsley
25 ml Orange juice
1 TABLESPOON Vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
100 g dried cranberries

Directions

1
Wash the pumpkin, grate dry, halve lengthwise and remove seeds. Place the pumpkin halves on a baking tray with the cut surface facing upwards and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
2
manufacturer) cook for about 1 1/2 hours. Take out and let cool for about 1 hour.
3
Meanwhile, stir the quinoa in 375 ml of boiling salted water, simmer over medium heat for about 7 minutes. Remove from heat and let it swell for about 10 minutes. Peel and finely dice the onion. Sort the salad, wash and spin dry.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop. Mix orange juice and vinegar, add oil and season with salt and pepper.
5
Cut out balls from the pumpkin with a ball cutter. Mix rocket, quinoa, onion, cranberries, pumpkin balls and dressing. Pour the salad into the hollowed pumpkin halves, arrange. Sprinkle with parsley and pine nuts.