Baked Pumpkin with Rocket, Feta & Pomegranate
On Friday we attended the exhibition Trophy Lives to see Seb’s print (amongst other illustrators) on the wall at the Hungry Workshop. It was also the official opening/warming of the space and boy the place was PACKED! All prints looked amazing as they were beautifully framed by United Measures which are seriously a work of art in themselves. We’ve been meaning to get a few prints framed here but just haven’t got around to it – yet another task on the list of ‘Things to Do’. You can read more on United Measures’ frames and other projects here on the Design Files.
Wona’s exhibit – ‘Pebbles’ at Heide and Seb’s print ‘Shelf Life’ at the Hungry Workshop
(the only photo I took was on my iphone so it’s not great quality, but I HAD to show
you! Isn’t he so talented??? Awww.)
Now onto the recipe for this week. Last week I made the autumn inspired salad with pear, feta and pomegranate which was light, fresh and delicious. I had some left over pomegranates and feta so the following night I made an ‘off the cuff’ dinner from these ingredients. I also had a butternut pumpkin which I wanted to use so I decided to make some sort of stuffed pumpkin doo-dah. My French grandmother makes something similar that is insanely tasty but she uses some sort of nut meat as a stuffing. Have I told you about her? Ever since I can remember she’s been on a strict vegetarian/meditation enhancing diet so she always eats unusual foods. I’ve only ever seen her stray from her diet once and that was whilst we were on holiday in her home town of Menton. Seriously, how could you possibly resist French food or goodies at the patisserie? You can’t! And that’s a fact.
After baking the halved pumpkin for a while I made a fried zucchini and tomato sauce but it was a little wet. I added some alborio rice to soak it up and give it a bit of extra stodge as it was a super cold night. Once the pumpkin was cooked I scooped out a little bit and filled it with the tomato sauce. After cooking for a little longer I took it out and topped it with the surplus rocket, feta and pomegranate. Let me tell you – it looked and tasted amazing! Seb came home after working a really loooong day and thought all his Christmases had come at once when this was served :) It was so good I just HAD to recreate this and share it with you all. Sometimes I think you make the most interesting and delicious meals when you cook with what you’ve got… and other times it can be disastrous. :(
Baked Pumpkin topped with Rocket, Feta & Pomegranate
1 butternut pumpkin
2 cloves of garlic
400g can of crushed tomatoes
1 cup alborio rice
1tsp grated fresh nutmeg
1tsp cayenne pepper
1 cup white wine
salt and pepper
good handful of rocket
sprinkling of feta
pomegranates to garnish
1. Cut pumpkin in half and discard all pips. Brush with a good glug of olive oil and bake for 20-30 minutes until the flesh is soft enough to scoop.
2. Whilst the pumpkin is cooking, in a saucepan heat some olive oil and once hot, fry the onion until golden brown. When the onions are almost brown, add the thinly sliced zucchini and cook till browned. Add the tomatoes, nutmeg, cayenne pepper, crushed garlic, salt, pepper and rice. Once the rice has absorbed the liquid then add the wine. Cook until rice has absorbed all moisture and is cooked. Add a 1/4 cup of water at a time if the rice hasn’t cooked and all liquid has evaporated.
3. Once pumpkin has cooked until soft, scoop out a little and fill with the tomato sauce. Top with rocket, feta & pomegranate. YUM!