SAVORY STUFFED PUMPKIN “SEVEN POINT FIVE”

SAVORY STUFFED PUMPKIN “SEVEN POINT FIVE”

Cook Time: 1 hour   

Total Time: 1 hour 30 minutes 

Yield: 5-6 servings

INGREDIENTS:

• 5-6 MINI PUMPKINS
• 2 CUPS COOKED BROWN RICE
• 3 TBSP OLIVE OIL
• 1 1/2 CUP DICED YELLOW ONION
• 1 TBSP MINCED GARLIC
• 1/2 CUP FINELY DICED CELERY
• 1 1/2 TSP DRIED ROSEMARY
• 1 1/2 TSP DRIED MEXICAN OREGANO
• 1 1/2 TSP FRESH SAGE (CHOPPED)
• 2 TBSP FRESHLY CHOPPED PARSLEY
• 1 TSP SALT
• 1/2 TSP PEPPER
• 1/2 CUP VEGETABLE BROTH 
• 4 OZ MISHA’S SEVEN POINT FIVE CHEESE
• 1/2 CUP FINELY CHOPPED PECANS
• 1/2 CUP FRESH CRANBERRIES (OPTIONAL)

DIRECTIONS:

Step 1

Preheat the oven to 350˚F / 175˚C.

Step 2

To prep pumpkins, cut off the tops (set aside), then scoop out the seeds with a spoon. 

Step 3

Cook brown rice according to package directions.

Step 4

Meanwhile, heat olive oil in a sauté pan. Add onion and sauté until translucent, or about 5 minutes. Add celery and garlic; continue to cook until all veggies are softened. Add rosemary, oregano, sage, parsley, salt, and pepper and stir to combine. Add vegetable broth and let reduce for a minute or two.

Step 5

Stir vegetable mixture into cooked wild rice.  Then stir in pecans, cranberries, and 1/2 cup of the Seven Point Five cheese.

Step 6

Stuff each pumpkin with about 1/2 cup of filling, packing it in with a spoon. Replace pumpkin top and bake for 40 - 50 minutes.