Even if you are not a fan of pumpkin, this recipe is so beautiful, just try!
I found a perfectly shaped cute (I think Japanese) pumpkin, ideal for this recipe. For 2p, knowing that I need some pumpkin for one of my following recipes, a piece of 1,2kg is perfect. Cut the upper part of the pumpkin, as a lid. Find a way to remove the inner flesh, but leave approx 1 cm close to the skin. I managed to remove 500 grams and kept 250 grams for the other dish.
Fry 1 chopped red onion, 4 chopped garlic cloves, 1 chopped spicy little pepper. Add 12 chopped sage leaves, the pumpkin meat and 4 chopped sunny dried tomatoes (unsalt them if necessary). Stir now and again. Add 2 table spoons of sunflower seeds, 2 table spoons of pine nuts and 2 table spoons of dried cranberries. Boil 50 grams of wild rice. Mix rice and vegetables. Add salt, pepper, and a bit of old balsamic vinegar (or Xeres vinegar). Put the pumpkin on two layers of aluminium foil. Fill the pumpkin, cover with the pumpkin lid and spread some olive oil with a brush on the skin of the pumpkin. Cover the pumpkin completely with the aluminium foil. Bake in the oven at 180° for 1 ½ h -2h (until tender).
Beautiful picture before, and really tasty after cutting into portions. Serve with a little rocket salad and some extra sweet vinegar (old balsamic is awesome!).