Butternut-pumpkin stuffed with rice and calamari

Singlemade: stuffed pumkin with calamari and rice

The butternut is my favourite pumpkin! It has plenty of flesh, few seeds and a great flavour. Its flesh is softer than that of a regular pumpkin, which means it’s easier to process, because cutting up a pumpkin is no joke!

The butternut is pear-shaped and the seeds are in the bottom. This makes it perfect to stuff. You can use the neck for soup or mash.

Warning: don’t be tempted to get the largest pumpkin you can find. All a single needs is one that weighs in at about 1 to 1,2 kg.

Singlemade: stuffed pumkin with calamares and rice

Print Recipe
Butternut-pumpkin stuffed with rice and calamari
Butternut-pumpkin stuffed with rice and calamari
Course Main Dish
Prep Time 10 min
Cook Time 45 min
Servings
Ingredients
Course Main Dish
Prep Time 10 min
Cook Time 45 min
Servings
Ingredients
Butternut-pumpkin stuffed with rice and calamari
Instructions
  1. Preheat the oven to 200°C.
  2. Take the calamari from the freezer and leave them to thaw a bit while you process the pumpkin.
  3. Rinse the pumpkin and dry it off. Cut off the neck where the seeds start. Use the neck for a soup or mash.
  4. Scoop out the seeds with a spoon. Hollow it out using a sharp knife and the spoon. Be sure not to puncture the skin and to hollow it out evenly. The ‘wall’ should be 0,5 to 1 cm.
  5. Dice the scooped out flesh (± 80 gr). Cut up the calamari as well (± 2 cm pieces).
  6. Mix the calamari, pumpkin flesh, rice and a ground up bouillon cube together in a bowl.
  7. Grease a casserole with some oil. Stuff the filling into the hollowed out pumpkin and place it in the casserole. Add about 7 tablespoons of water to the filling. You’ll need these fluids to cook the pumpkin.
  8. Wrap the pumpkin with aluminium foil (just cover it and press it down slightly) and place the casserole in the oven.
  9. Bake for about 45 minutes. Check to see if the pumpkin’s done by stabbing it with a knife. If needed, take off the foil and let it cook some more without it.
  10. Take it out and enjoy. You can eat the pumpkin’s skin (but you don’t have to ;-)).
Recipe Notes

* Microwave rice is easily found and is ready in 2 minutes. This pre-boiled rice is perfectly cooked when the pumpkin leaves the oven. You can also use some some boiled rice left over from another meal.

Tip: Use wine instead of water for added flavour!

Tip: You can cut off the pumpkin’s ‘hat’ and bake it along as a decoration.


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Sofie is a Singlemade-fan and after she’d tried the parsnip hash browns, she sent me a sweet message, saying she had a garden full of pumpkin’s she didn’t know what to do with, except for grilling them or making soup. That’s why I sent her a sneak preview of a few pumpkin recipes!
She cut the butternut into halves because she had guests. Tip: hollowing out a pumpkin is hard work and because she didn’t have any male muscle around, she used an ice cream scoop (a girl’s best friend, as she said :-)).
Tip: Sofie had a hard time finding calamari and she didn’t know which kind of fish to use as an alternative, so she used minced meat, which turned out great!
Tip: you can use a firm fish, like pollack or tilapia, or a frozen seafood mix!
After trying this recipe, Sofie intends to stuff the rest of her harvest as well! 🙂

Vittoria used regular rice to stiff the pumpkin. She boiled it in advance with a chopped shallot for extra flavour. Because her filling was already warm, the pumpkin only needed 30 minutes to bake. She’s not a big fan of the calamari, but she thinks it’s an impressive dish to serve!

Although she didn’t hate it, Carine won’t revisit this recipe any time soon. She had too much trouble finding the calamari. Pieter couldn’t find any frozen ones, so he went with fresh ones.

I actually developed this recipe for my brother Kobus. He had been asking for a recipe using frozen calamari, so I assumed they were easy to find.
Kobus replaced the rice with courgette and used red wine instead of water. Tip: if you use wine, you’ll need only half a bouillon cube.
Tip: Kobus and Pieter had some leftover stuffing and gratinated this with some pine nuts and goat cheese in the casserole alongside the pumpkin. Delicious!
And, before I forget: Kobus did approve this recipe! 😀


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

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