1 butternut pumpkin, halved lengthwise
1 tblspn olive oil
1 small onion, chopped
1 clove of garlic, crushed
1 cup silverbeet, chopped
1 cup cooked rice
1 tub of Wattle Valley pumpkin and cashew dip
1 egg, lightly beaten
Salt & pepper
1 cup fresh breadcrumbs
1 cup grated cheddar cheese
Wash the pumpkin and remove the seeds. Place on an oven tray, drizzle with half the oil and lightly salt before covering with baking paper and then foil. Bake at 180° for approx 40 – 50 minutes or until tender. Remove from the oven, allow to cool and then scoop out pumpkin flesh leaving a 1 – 2cm thick lining. Heat the oil and sauté the onion, garlic and silverbeet until tender then allow to cool. Chop the pumpkin flesh roughly then stir together with the rice, dip and silverbeet mixture before folding in the egg and breadcrumbs. Stuff this mixture into the pumpkin cavities, top with cheese and bake in a 180° oven for approx 30 minutes or until golden.
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