Vegans and vegetarians will appreciate this dish as a basis. his diet, and for the rest it will become an autumn side dish. Pumpkin traditionally associated with Thanksgiving in the USA and in Canada This bright orange vegetable is often used for mashed soups. but a similar dish will be appropriate on any holiday table in all seasons, portioned boats will serve as a wonderful snack. And with adding a small amount of curry powder pumpkin flavor becomes deeper. Nutritional value of one serving: (4 total – 
Calories 480, total fats one 9 g., Saturated fats g., Proteins 9 g., carbohydrates 78 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 1 hour.45 minutes Difficulty: easy Servings: 4 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium nutmeg pumpkins (up to 1 kg. Each)
- 3 tbsp. l cider vinegar
- 2 tbsp. l maple syrup
- 4 tbsp. l olive oil
- 1 small onion, chopped
- 1/2 tbsp. wild rice
- 1/2 tsp spicy curry powder
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 3 tbsp. l dried cherries without added sugar
- 1 tbsp. fresh parsley leaves, chopped, plus extra for decoration
- 1 tbsp. l fresh chopped sage
- 1/4 Art. coarsely chopped walnuts
Recipes with similar ingredients: nutmeg pumpkin, wild rice, cherry dried, walnuts, apple cider vinegar, maple syrup, curry, ground cayenne pepper, cinnamon, sage
Recipe preparation:
- Position the wire rack in the middle of the oven, which is preheated to 200 ° C.
- Cut each pumpkin lengthwise into 2 pieces, scrape and discard seeds. Place the halves pulp up in a large shape for baking.
- Mix whisk vinegar with maple syrup and 2 tbsp. l olive oil. Lubricate the flesh of the pumpkin halves with a little the amount of the resulting mixture. Sprinkle 1/4 tsp. salt and Turn the pepper mill several times on top. Lay the pumpkin pulp down into a baking dish. Then grease the peel with the mixture maple syrup and oil, sprinkle 1/4 tsp. salt and several times rotate the pepper mill on top.
- Bake until the pumpkin is soft when pricked with a fork (30-40 minutes). Let her cool down so that she can work. Select a portion of the pulp with a spoon in a large bowl. Wherein keep around the edges of the pumpkin a layer about 0.6 cm thick. Leave pulp pulled out in the form of relatively large pieces.
- Meanwhile, heat 1 tbsp. l olive oil in a small stewpan over medium-high heat. Then add onions and fry, stirring occasionally until soft and golden brown (approximately 6 minutes). Pour rice, curry powder, cinnamon, cayenne pepper and 1/2 tsp. salt. Stir until the spices are fried (approximately 1 minute).
- Pour in 2 tbsp. water and bring to a slow boil, covering the lid. Stir occasionally until rice is soft and most of the liquid does not absorb (30-40 minutes). Different varieties wild rice may vary in cooking time; if necessary pour in more water. Remove from heat and add mass to pieces. pumpkin pulp with the remaining mixture of maple syrup and butter, as well as cherries, parsley, sage, 1/2 tsp. salt and a little ground black pepper.
- Evenly fill the empty halves of the resulting pumpkin stuffing. Then pour 1 tbsp. l the remaining olive oil. Bake without covering until the filling warms up (approximately 30 minutes). Cut each half into 2 pieces across and move on a serving dish. Sprinkle with walnuts and parsley. Serve warm.
