Roasted baby pumpkins with chestnut, cherry & Dolcelatte stuffing

Name: Roasted baby pumpkins with chestnut, cherry & Dolcelatte stuffing
Total time: 1 h 15 min
Yield: 6
Ingredients: 6 small winter squash or pumpkins each around the size of a large grapefruit; olive oil; 6 fresh bay leaves; 200 g wild rice; 2 red onions; 180 g vac-packed chestnuts; 2 sprigs of fresh rosemary; 150 g Dolcelatte cheese; 90 g dried sour cherries

Nutty wild rice & fresh herbs

Vegetarianv

“The combination of creamy cheese, nutty chestnuts and sweet-sour cherries make these a real treat. ”

Serves 6

Cooks In1 hour 15 minutes

DifficultyNot too tricky

Jamie Magazine Christmas Fruit

Nutrition per serving

Calories 521 26%
Fat 26.7g 38%
Saturates 7.7g 39%
Sugars 22.7g 25%
Salt 1.2g 20%
Protein 13.4g 27%
Carbs 59.8g 23%
Fibre 6g -

Of an adult's reference intake

Jamie Magazine

By Alice Hart

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Ingredients

6 small winter squash or pumpkins , each around the size of a large grapefruit
olive oil
6 fresh bay leaves
200 g wild rice
2 red onions
180 g vac-packed chestnuts
2 sprigs of fresh rosemary
150 g Dolcelatte cheese
90 g dried sour cherries

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Jamie Magazine

By Alice Hart

Tap For Ingredients

Method

Preheat the oven to 190°C/375°F/gas 5.
Cut the pumpkin or squash tops off about a quarter of the way down. Next, using a sturdy spoon, hollow out the centres, removing the seeds, and discard.
Rub the pumpkins all over with oil and season the insides generously with sea salt and black pepper.
Nestle into a roasting tin that’s large enough to hold all six, tucking the tops in wherever they will fit. Put a bay leaf into each hollow and roast for 50 minutes to 1 hour, or until soft.
Meanwhile, rinse and drain the rice, tip into a pan and cover with plenty of water. Bring to the boil and simmer briskly for about 30 minutes or until just tender. Drain well and put to one side.
While the rice cooks, peel, halve and slice the onions.
Heat 2 tablespoons of oil in a frying pan over a medium heat, add the onion and a large pinch of salt, then cook for 15 to 20 minutes, or until soft.
Roughly chop the chestnuts, then pick and finely chop the rosemary leaves. Add both to the softened onions. Reduce the heat slightly, and continue to cook for about 10 minutes, stirring whenever the onions begin to catch.
Chop up the Dolcelatte, then stir into the onions along with the cooked wild rice and dried sour cherries. Season well.
Divide this mixture between the roasted pumpkins, removing the bay leaves first.
Return to the oven for 5 minutes, to warm everything through. Delicious served with peppery salad leaves.