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Method
Step 1
Place pumpkin in a slow cooker with 1 cup (250ml) water. Cover and cook for 2 hours on high or until slightly tender. Transfer to a heatproof work surface.
Step 2
Meanwhile, heat a non-stick frying pan over medium heat. Add leek and 2 tbs water. Cook, stirring, for 5 mins or until leek softens. Add garlic and brussels sprout. Cook for 2 mins or until the brussels sprout wilts. Combine the leek mixture, rice, mince, apple, vinegar and half the sage in a large bowl. Season.
Step 3
Use a spoon to scoop out the pumpkin flesh, leaving a 3cm-thick shell. Divide the mince mixture among the pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place in the slow cooker. Cover and cook for 2 hours on high or until the pumpkin is tender and the pork is cooked through.
Step 4
Combine oil, honey and extra vinegar in a bowl. Cut the pumpkin into slices. Sprinkle with pecan and remaining sage. Drizzle with oil mixture to serve.
Filled with pork and rice, this stuffed pumpkin recipe is packed with flavour. Try something new this weekend and be rewarded with a taste sensation.
Method
Step 1
Place pumpkin in a slow cooker with 1 cup (250ml) water. Cover and cook for 2 hours on high or until slightly tender. Transfer to a heatproof work surface.
Step 2
Meanwhile, heat a non-stick frying pan over medium heat. Add leek and 2 tbs water. Cook, stirring, for 5 mins or until leek softens. Add garlic and brussels sprout. Cook for 2 mins or until the brussels sprout wilts. Combine the leek mixture, rice, mince, apple, vinegar and half the sage in a large bowl. Season.
Step 3
Use a spoon to scoop out the pumpkin flesh, leaving a 3cm-thick shell. Divide the mince mixture among the pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place in the slow cooker. Cover and cook for 2 hours on high or until the pumpkin is tender and the pork is cooked through.
Step 4
Combine oil, honey and extra vinegar in a bowl. Cut the pumpkin into slices. Sprinkle with pecan and remaining sage. Drizzle with oil mixture to serve.
