I picked up another mini pumpkin at the weekend, the green sweet type as before, and this time instead of slicing it in half cut off the top and roasted it whole in preparation to be filled with lots of exciting and some of my favourite goodies.
Millet, roasted cranberries, pistachios, dried apricots, parsley, a little cumin, lemon juice, salt and black pepper…so simple; simply divine. The pumpkin was roasted to perfection. I thought I’d hit the nail on the head with the last stuffed pumpkinbut this one wins out by far (I’m actually officially removing the other from my recipes page as the two just can’t compete!)
The soft fluffy millet, my all time favourite slightly toffee like nut, the sour roasted cranberries and sweet dried apricots, freshened up with herbs and lemon juice…oh and that pumpkin…the skin was crisp, the flesh soft…I ate the WHOLE thing with the exception of the little stalk on the top of the “lid” but I ate the whole way around it and made sure to remove any flesh from beneath it! It was comparable to a meat lover sucking the flesh off of a chicken drumstick!
Roasted the pumpkin that little bit longer made all the difference and the crisp skin really was to die for; it also seemed to make the flesh all the more sweet. Stuffed with a surprising amount of fruity nutty millet pilaf, served piping hot, it encased all of my favourite things in one. I’m imagining it paired with some honey and mustard roasted parsnips and roasted Brussels with chestnuts and possibly a bit of an orange glaze… mouth watering stuff!
Even though I’ve decided what I want for Christmas dinner…I still have a couple of “Christmassy” fueled meals I want to create this week before the fresh cranberries and chestnuts disappear until this time next year; got to make the most of them while they’re here!
Millet Pilaf Stuffed Baby Pumpkin
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 50 minutes
- 1 baby green pumpkin
- 40g (1.5oz) millet – uncooked weight
- 200ml (2/3 cup + 1 tbsp water)
- 3 tbsp fresh cranberries
- 2 tsp olive oil
- 1 clove of garlic
- 2-3 shallots finely chopped
- 1 tbsp pistachios roughly chopped
- 1 tbsp dried apricots chopped
- 1 tbsp fresh parsley roughly chopped
- 1 tsp agave syrup
- ½ tsp cumin
- ¼ tsp cinnamon
- 2 tsp lemon juice
- 1 tsp olive oil
- ¼ tsp each salt and black pepper
- Preheat oven to 200C (400F).
- Slice the top off your pumpkin, drizzle a tsp of olive oil over the skin and give it a rub to coat it.
- Place on a non stick baking tray, top side down and roast for 30 minutes. After 30 minutes remove, turn over and place your cranberries in the oven on the tray alongside it.
- While the pumpkin is cooking, cover millet with water, bring to the boil, cover and simmer for 15-20 minutes (or until all water has been absorbed).
- Add 1 tsp of olive oil to the pan with garlic and chopped shallots and cook for 2-3 minutes, until the shallot has softened and is becoming translucent.
- Whisk together all dressing ingredients and set to one side.
- Mix millet with roasted cranberries, pistachios, apricots, shallots and garlic and pour over dressing. Fill the pumpkin with the stuffing and return to the oven for a further 10 minutes to heat through.