Ingredients
- sugar (pie) pumpkin 3.5 lbs (1.5 kg)
- butter (divided) 5 tbsp (75 g)
- honey 1 tbsp
- diced yellow onion 1 small
- long grain white rice (rinsed) 1 c (190 g)
- golden raisins ⅓ c (50 g)
- dried cherries ⅓ c (60 g)
- chopped walnuts ½ c (50 g)
- paprika ¾ tsp
- ground cumin ¾ tsp
- allspice ¼ tsp
- salt 1 tsp
- vegetable broth ¼ c (60 ml)
Instructions
- Preheat the oven to 350 F (180 C).
- Prepare the pumpkin. Cut the top off the pumpkin, reserving the lid. Scoop out and discard the seeds, strings and pulp (or save the seeds for roasting).
- Melt 1 tablespoon (15 g) of butter and mix it with the honey and a pinch of salt. Brush the inside of the pumpkin with the honey butter.
- Partially cook the rice. Place the rice and 4 cups (1 liter) of water in a saucepan. Bring to a boil over medium heat, cook for one minute and then remove from heat. Cover and let sit for 10 minutes. Drain and transfer to a mixing bowl.
- Melt 1 tablespoon (15 g) of butter in the saucepan and add the onions. Cook for five minutes or until tender.
- Add the onions to the rice. Stir in the raisins, dried cherries, chopped walnuts, paprika, cumin, allspice and salt.
- Cut the remaining 3 tablespoons (45 g) of butter into cubes and stir into the rice (if the rice mixture isn’t warm enough to melt the butter you can soften it first).
- Place the pumpkin on a pan. Spoon the rice mixture into the pumpkin and pour the vegetable broth over the top. Place the lid on top.
- Bake for 1 hour or until the pumpkin is tender when pierced. Bake for an additional 15 minutes if necessary.
- Let the pumpkin sit for 10 minutes, then remove the lid and slice the pumpkin into wedges to serve.
- Cuisine: armenian
Keywords: stuffed pumpkin, rice stuffed pumpkin, thanksgiving side dish, ghapama