Roasted baby pumpkins with chestnut, cherry and Dolcelatte stuffing

Roasted baby pumpkins with chestnut, cherry & Dolcelatte stuffing

Nutty wild rice & fresh herbs

Roasted baby pumpkins with chestnut, cherry and Dolcelatte stuffing

1 hr 15 mins

Not Too Tricky

serves 6

About the recipe

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


nutrition per serving

521

Calories


26.7g

Fat


7.7g

Saturates


22.7g

Sugars


1.2g

Salt


13.4g

Protein


59.8g

Carbs


6g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Alice Hart

Ingredients

6 small winter squash or pumpkins, each around the size of a large grapefruit

olive oil

6 fresh bay leaves

200g wild rice

2 red onions

180g vac-packed chestnuts

2 sprigs of fresh rosemary

150g Dolcelatte cheese

90g dried sour cherries (see note)

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. 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.
  3. Rub the pumpkins all over with oil and season the insides generously with sea salt and black pepper.
  4. 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.
  5. 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.
  6. While the rice cooks, peel, halve and slice the onions.
  7. 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.
  8. 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.
  9. Chop up the Dolcelatte, then stir into the onions along with the cooked wild rice and dried sour cherries. Season well.
  10. Divide this mixture between the roasted pumpkins, removing the bay leaves first.
  11. Return to the oven for 5 minutes, to warm everything through. Delicious served with peppery salad leaves.

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