Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries
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Loading... - alexander thodore
- 24 Feb 2023
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Make-ahead side dishes are a great addition to your holiday menu and since all the work is done in advance, several dishes can be heated through at one time in your Convection oven. These mini pumpkins are easy to work with and make a wonderful festive presentation.
Even though winter squash is considered to be hard squash, the skin is actually quite thin, still, you will find cutting them easier if your knife is nice and sharp.
Ingredients
6 assorted mini pumpkins (easily found at a Farmer's market)
3 fresh sage leaves, minced or ¼ tsp dried sage
1 cup wild rice blend
1 medium onion, finely chopped
3 cloves garlic, minced
½ cup cooked chestnuts, chopped
½ cup dried cherries
¼ cup chopped fresh parsley leaves
½ cup chicken or vegetable stock
Preparation
- In this recipe, the first step is to scoop the seeds out of the pumpkins and bake them for about 35 - 40 minutes until they soften. The wild rice blend is cooked at the same time then combined with the remaining stuffing ingredients. Once the pumpkins have been stuffed they only require heating prior to serving.
For the pumpkins
- Heat the oven in the Convection Bake Mode to 350F.
- Shave a thin slice off the bottom of each pumpkin so they will sit upright on a baking sheet.
- Cut the top of each pumpkin off with a sharp knife, scoop out the seeds and discard Drizzle a little olive oil in each pumpkin and sprinkle with the sage. Place the pumpkins on a baking pan and bake for 35 - 40 minutes until they have softened. Remove the oven and set aside to cool. Read More…
