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 PumpkinTaste 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.