Barley & Buckwheat Stuffed Pumpkin with Pomegranate & Cardamom

It’s so sad that so many Pumpkins succumb to sitting sadly on doorsteps until they rot, only to be discarded having fulfilled their ghoulish role. They bring a comforting sweetness, the perfect edible bowl for so many flavours and textures, this is my kind of Jack ‘o’ Lantern…

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Breathing life into what would otherwise be lost is the key to reducing the surplus food waste we are accumulating

pumpkin recipe, stuffed pumpkin, squash recipe, roast pumpkin, roast squash

Yield: 4-6

Author: Suze Morrison

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Barley & Buckwheat Stuffed Pumpkin with Pomegranate and Cardamom

Prep time: 45 MinCook time: 1 H & 30 MInactive time: 10 MinTotal time: 2 H & 25 M

Its so sad that so many Pumpkins succumb to sitting sadly on doorsteps until they rot, only to be discarded having fulfilled their ghoulish role. They bring a comforting sweetness, the perfect edible bowl for so many flavours and textures, this is my kind of Jack ‘o’ Lantern…

Ingredients

• Olive Oil
• Salt & Cracked Black Pepper
• 1 Pumpkin, weighing approximately 2kg or just under
• 2 Red Onions, peeled and roughly chopped
• 3 Cloves Garlic, minced
• 200g Cooked Basmati Rice
• 100g Cooked Barley
• 50g Cooked Buckwheat Groats
• 20g Dried Barberries or Sour Cherries
• 20g Plump Raisins
• ½ tsp Ground Cardamom
• 1/2 tsp Ground Cumin
• ½ tsp Garam Masala
• ¼ tsp Ground Turmeric
• 1 Lemon, Zest
• 20g Fresh Coriander, roughly Chopped
• 10g Fresh Mint, roughly Chopped
• 1 Pomegranate, seeds
• 20g Chopped Pistachios, optional
• 1 tbsp Butter
• Raita or Yogurt to serve

Instructions

1. Begin with the Pumpkin. Preheat oven 180C. Line a Cast Iron pot with baking paper and set aside. Meanwhile, neatly cut a ‘lid’ from your pumpkin and scoop out the seeds and any pith. Either roast them or discard them.
2. Rub the flesh inside generously with olive oil and season with salt and pepper. Add to your prepared pot, along with the lid, with the stalk facing upwards. Roast for 45-50 minutes or until the pumpkin is almost tender.
3. Meanwhile, heat a good glug of olive oil in a sauté pan and add the onions, sweat for 10-12 minutes or until sweet and beginning to caramelise. Add the garlic and cook 2 minutes more before adding the spices. Cook 1-2 minutes then remove from the heat.
4. Mix in the cooked rice and grains, along with the dried fruits, herbs, lemon zest and pomegranate seeds.
5. Carefully use this to stuff the pumpkin. Once filled, add the butter onto the rice and carefully place the lid on top, slightly to one side.
6. Roast for 30-35 minutes or until tender and smelling delicious.
7. Remove from the oven and stand for 10 minutes before slicing, drizzling in a little more olive oil, and serving with Raita.

https://gourmetglow.co.uk/recipes/barley-buckwheat-stuffed-pumpkin