Scented Rice in Baked Pumpkin

“This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it’s impossible to go wrong!” —Lynn Heisel, Jackson, Missouri

Scented Rice in Baked PumpkinPhoto: Taste of Home
Servings Prep Time Cook Time
2servings 30minutes 35minutes
Servings Prep Time
2servings 30minutes
Cook Time
Portions: servings
Portions: servings
  1. Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15x10x1-in. baking sheet. Bake at 400° until tender. 35-40 minutes.
  2. Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20-25 minutes. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom.
  3. Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.
Recipe Notes

Test Kitchen tips
Use the leftover roasted pie pumpkin any way you would used cooked winter squash: puree for soup, mash for a side dish, or cube and stir into stuffing or pilaf.

Nutrition Facts
1 each: 389 calories, 15g fat (2g saturated fat), 0 cholesterol, 309mg sodium, 62g carbohydrate (13g sugars, 5g fibre), 7g protein.