This fiber-filled, flavorful dish will make everyone ooh and ah this Thanksgiving. This pumpkin dish is packed with flavor and nutrients, and the Midwestern-inspired carrots will bring some culture to the table.
The recipe is vegan, gluten-free and dairy-free.
Ingredients
- 2 medium pumpkins (about 2 pounds each)
- 3 tablespoons apple cider vinegar
- 2 tbsp. pure maple syrup
- 4 tbsp. olive oil
- Salt and pepper
- 1 small onion, finely chopped
- ½ cup wild rice
- ½ teaspoon. curry powder
- ½ teaspoon. ground cinnamon
- ¼ teaspoon. cayenne pepper
- 3 tablespoons dried unsweetened cherries
- 1 cup fresh, chopped parsley leaves
- 1 tbsp fresh, chopped sage
- ¼ cup coarsely chopped walnuts
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut each pumpkin in half lengthwise, scoop out and discard the seeds. Arrange the halves in a large baking dish, skin side down.
- In a small bowl, whisk together the vinegar, maple syrup, and 2 tablespoons oil.
- Brush the flesh side of the pumpkin halves with some of this mixture and sprinkle with 1/4 teaspoon salt and a few chillies.
- Place the pumpkin flesh side down in the baking dish and repeat step 4.
- Roast for about 30 to 40 minutes. Let the pumpkin rest until it is cool enough to handle.
- Scoop some of the flesh into a large bowl, leaving about 1/4 inch of flesh around the edge. Leave the scooped out pulp in relatively large pieces.
- Then heat 1 tablespoon of oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, for about 6 minutes. Add the rice, curry powder, cinnamon, cayenne pepper, and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute.
- Add 2 cups water and simmer covered, stirring occasionally, until the rice is cooked and most of the liquid has been absorbed, 30 to 40 minutes. Remove from heat and add to the pumpkin pieces, along with the remaining maple oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
- Toss the hollowed out squash halves evenly with the filling, drizzle with the remaining 1 tablespoon oil and bake, uncovered, for about 30 minutes.
- Cut each in half crosswise and place on a serving plate.
- Sprinkle with walnuts and parsley. This dish tastes best served warm.