Ingredients: serves 4 – 5
- 4 or 5 small pumpkins / butternut squash
- 2 tbs butter
- 6 tbs olive oil
- 250g ground beef
- 250g ground pork (request that the two be ground together)
- 1 cup carrots, diced finely
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 200g wild rice
- 200g fresh spinach
- 1/2 cup pine nuts, toasted
- 1/2 cup red wine
- 1 cup chicken stock
- 1 cup dried cranberries
- 1/2 cup orange juice
- 2 tsp ground coriander
- 2 bay leaf
- 1 tsp all spice
- 1/2 tsp cumin
- 3 tbs fresh parsley, chopped
- salt & pepper to taste
- 4 or 5 small pumpkins / butternut squash
- 2 tbs butter
- 6 tbs olive oil
- 250g ground beef
- 250g ground pork (request that the two be ground together)
- 1 cup carrots, diced finely
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 200g wild rice
- 200g fresh spinach
- 1/2 cup pine nuts, toasted
- 1/2 cup red wine
- 1 cup chicken stock
- 1 cup dried cranberries
- 1/2 cup orange juice
- 2 tsp ground coriander
- 2 bay leaf
- 1 tsp all spice
- 1/2 tsp cumin
- 3 tbs fresh parsley, chopped
- salt & pepper to taste
Equipment:
- 1 large skillet
- 1 pot large enough to hold all ingredients
- 1 large skillet
- 1 pot large enough to hold all ingredients
Directions:
1. slice the top off of the pumpkin & use a spoon to hollow out the inside of the pumpkin making sure to remove all seeds & stringy flesh from the center. Set aside.
2. boil the rice according to the package instructions, minus a few minutes. The rice should be just barely under cooked. Drain & set aside.
3. put 1 tbs of butter & 3 tbs of olive oil in the skillet & bring to medium heat. Saute the carrots, onion & celery together until soft translucent. Approx. 10 to 15 minutes.
4. turn the heat to high & continue to cook for another 5 minutes, stirring regularly. Add the wine& cook for an additional minute or two until the liquid has evaporated.
5. transfer the vegetables into the pot.
6. add a tbs of butter & 2 tbs of oil to the skillet & turn the heat to high.
7. once the skillet has reached the correct temperature, add the minced meat & bay leaves & stir regularly. Cook for 10 to 15 minutes or until nicely browned.
8. add the stock & orange juice to the mixture & continue to cook for another 2 to 3 minutes & then transfer into the pot with the vegetables.
9. turn the heat down to medium for the skillet & add the remaining tbs of oil, add the spinach & cook until wilted. Transfer the spinach to the pot being careful to not add the excess liquid.
10. add the rice, pine nuts, cranberries, parsley, spices, salt & pepper to the pot. Bring the pot to medium heat & cook for 5 minutes stirring regularly.
11. remove from the heat & season with salt & pepper. Spoon the mixture into the hollowed pumpkins & pack it in. Make sure to remove the bay leaves prior.
12. in a lightly greased oven safe dish, bake the pumpkins on 200°C for 30-45 minutes or until the pumpkin flesh is tender.
13. serve & enjoy.
1. slice the top off of the pumpkin & use a spoon to hollow out the inside of the pumpkin making sure to remove all seeds & stringy flesh from the center. Set aside.
2. boil the rice according to the package instructions, minus a few minutes. The rice should be just barely under cooked. Drain & set aside.
3. put 1 tbs of butter & 3 tbs of olive oil in the skillet & bring to medium heat. Saute the carrots, onion & celery together until soft translucent. Approx. 10 to 15 minutes.
4. turn the heat to high & continue to cook for another 5 minutes, stirring regularly. Add the wine& cook for an additional minute or two until the liquid has evaporated.
5. transfer the vegetables into the pot.
6. add a tbs of butter & 2 tbs of oil to the skillet & turn the heat to high.
7. once the skillet has reached the correct temperature, add the minced meat & bay leaves & stir regularly. Cook for 10 to 15 minutes or until nicely browned.
8. add the stock & orange juice to the mixture & continue to cook for another 2 to 3 minutes & then transfer into the pot with the vegetables.
9. turn the heat down to medium for the skillet & add the remaining tbs of oil, add the spinach & cook until wilted. Transfer the spinach to the pot being careful to not add the excess liquid.
10. add the rice, pine nuts, cranberries, parsley, spices, salt & pepper to the pot. Bring the pot to medium heat & cook for 5 minutes stirring regularly.
11. remove from the heat & season with salt & pepper. Spoon the mixture into the hollowed pumpkins & pack it in. Make sure to remove the bay leaves prior.
12. in a lightly greased oven safe dish, bake the pumpkins on 200°C for 30-45 minutes or until the pumpkin flesh is tender.
13. serve & enjoy.
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