Stuffed pumpkin roast with chestnut-spinach-rice

Name: Stuffed pumpkin roast with chestnut-spinach-rice
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 150 g Frozen leaf spinach; 300 g Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Cinnamon; 1 Onion; 2 Garlic cloves; 100 g Hazelnut kernels; 200 g pre-cooked chestnuts (vacuum packed); 1 Butternut pumpkin (approx. 900 g); 2 TABLESPOONS Butter; 2 Eggs (Gr. M); 2 panicles cherry tomatoes (about 500 g); 2 TABLESPOONS Honey; 6 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

Chestnuts, rice and hazelnut kernels are not only popular with vegetarians. As a refined filling in the soft butternut pumpkin they provide a successful surprise.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

150 g Frozen leaf spinach
300 g Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Cinnamon
1 Onion
2 Garlic cloves
100 g Hazelnut kernels
200 g pre-cooked chestnuts (vacuum packed)
1 Butternut pumpkin (approx. 900 g)
2 TABLESPOONS Butter
2 Eggs (Gr. M)
2 panicles cherry tomatoes (about 500 g)
2 TABLESPOONS Honey
6 TABLESPOONS Balsamic vinegar
7-10 Tbsp Kitchen yarn

Directions

1
Defrost the spinach. Cook rice in boiling salted water for about 10 minutes. Peel and finely dice onion and garlic. Chop hazelnuts and chestnuts coarsely. Wash pumpkin, cut lengthwise in half and remove seeds. Slightly hollow out the pumpkin over the whole length. Coarsely chop the flesh. Prick the pumpkin halves from the outside with a sharp knife about every 3 cm. Drain the rice.
2
Results in 12 pieces. preheat oven (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). For the filling, heat 2 tablespoons of butter, fry onion and garlic until translucent. Squeeze the spinach and chop coarsely. Mix with onion mix, nuts, chestnuts and rice. Stir in eggs thoroughly. Season with salt, pepper, nutmeg and 1 pinch of cinnamon. Fill the rice mix into both pumpkin halves up to the edge. Fold the halves together again to a "whole" pumpkin. Tie together with kitchen string and place on one half of the baking tray. Bake in the hot oven for about 1 hour.
3
Mix the pumpkin pulp with the remaining rice filling. Pour into a greased ovenproof dish about 2 cm high and press down lightly. After approx. 30 minutes cooking time, place the pumpkin on the baking tray next to the pumpkin and cook along. Wash the tomatoes on the panicles. About 20 minutes before the end of the cooking time, also place the pan on the baking tray next to the pumpkin and cook with it.
4
Mix honey and vinegar. Remove the rice cake from the tin and cut into small pieces. Cut the pumpkin into slices. Serve with pieces of rice and braised tomatoes, drizzle the honey and vinegar mix over it.