This stuffed pumpkin makes for a stunning accompaniment to any holiday meal and our mizuna mix gives this dish a decidedly fall vibe. Feel free to play with different types of grains for variation.
- Made with 4.5 oz Plenty Mizuna Mix
- Serves 4
- Vegan and gluten free
Ingredients
- 1 sugar pumpkin, about 2lbs
- 3 tablespoons Olive oil
- 1 + ½ teaspoon Sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ½ cup frozen diced butternut squash (or fresh if you have it on hand)
- ¼ cup raw pecans
- ½ cup uncooked black rice
- 1 pink lady or fuji apple, cored and diced finely
- ¼ cup dried cranberries
- ¼ cup finely sliced scallions
- 1 cup Plenty Mizuna mix
- ¼ cup Tahini Dijon dressing (see below)
Directions
Preheat your oven to 400 degrees.
Cut the top off of your pumpkin and use a metal spoon to scoop out the seeds, being sure to get rid of any pithy bits. Put the pumpkin on a parchment-lined baking tray, rub with 2 tbsp of the oil inside and out, and season all over with 1 teaspoon sea salt. Roast in the center of the oven for 45 mins or until tender, with the ‘lid’ on the side, then seat aside to cool.
Toss your butternut squash with the remaining tablespoon of olive oil, ½ teaspoon of sea salt, cinnamon, and cumin and turn out onto a parchment-lined baking sheet and roast until beginning to brown at the edges, about 18-20 minutes, then set aside to cool.
Place your pecans onto a parchment-lined baking sheet and toast until fragrant, about 12 minutes. Cool and roughly chop.
Meanwhile, bring a medium pot of salted water to boil. Rinse your black rice in cool water until the water runs clear and then add the rice to your pot, cooking like pasta until the rice is tender and just beginning to burst. Rinse with cool water and then drain the rice very well.
In a large bowl toss together the roasted butternut squash, toasted pecans, black rice, apples, cranberries, scallions, and mizuna mix with the dressing and pack tightly into the roasted pumpkin.
To serve, slice through the pumpkin with a sharp knife and plate each wedge with a scoop of grain salad and additional mizuna mix.
