Rice-stuffed butternut pumpkin

This easy vegetarian main is perfect for your Easter menu. Sprinkled with pistachios and mint, it’s a must-try lunch or dinner option.



1h 30m


  • 1 whole butternut pumpkin, halved lengthways
  • 1 1/2 cups cooked long-grain rice
  • 1/2 cup (130g) basil pesto
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 30g baby spinach & kale leaves
  • 1/2 cup (70g) pistachios, lightly toasted, coarsely chopped
  • 100g fetta, crumbled
  • 2 tbs maple syrup
  • Basil pesto, extra, to serve



Preheat oven to 180°C. Line a large baking tray with baking paper.


Use a spoon to scoop out the pumpkin seeds and discard. Use a small sharp knife to cut a diamond pattern into the cut side of the pumpkin. Place pumpkin, cut-side up, on the lined tray.


Combine the rice, pesto, egg, spinach and kale, half the pistachio and half the fetta in a medium bowl. Season. Spoon the rice mixture evenly into the pumpkin cavities. Drizzle the pumpkin with maple syrup and season. Bake for 1 1/2 hours or until the pumpkin is very tender.


Place the pumpkin on a large serving platter. Drizzle with the extra pesto and sprinkle with the remaining pistachio and remaining fetta. Season and serve immediately.

Serve with: flat-leaf parsley leaves and mint sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.