"Dinner in a Pumpkin: Lamb, Cauliflower & Tomato Delight is a culinary exploration that captures the essence of the fall season in a single dish. It’s a nod to utilizing nature’s bounty in its entirety and celebrating the colors, flavors, and aromas of fall."
Dinner in a Pumpkin: Lamb, Tomato, and Cauliflower Delight
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Prep time: 45mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 medium pie pumpkins
- 1 pound ground lamb
- 1 medium diced red onion
- 1 medium diced red bell pepper
- 3 cloves minced garlic
- 1 28 ounce can San Marzano tomatoes
- 1 10 1/2 oz can can cream of cauliflower condensed soup
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped thyme
- 1 teaspoon paprik
- salt and ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 cup grated parmesan cheese
- 1 cup long grain brown rice
Method
Step 1
Prepare the Pumpkins: Preheat the oven to 400°F. Cut the tops off the pumpkins and scoop out the seeds and stringy pulp.
Step 2
Prepare Rice: Combine rice, 2 cups of water, a pinch of salt, and a drizzle of extra virgin olive oil in a sauce pan. Bring to a boil, cover with a lid, and reduce the temperature to its lowest setting. Allow the rice to simmer for about 30 minutes. Do not lift the lid during this time as the steam inside is necessary for the cooking process. Once cooked, remove the pot from heat and let it sit covered until you’re ready to use it later.
Step 3
Stuffing: In a large skillet, heat the extra virgin olive oil over medium heat. Add the ground lamb, breaking it up with a spatula as it cooks. Once the lamb is browned, add the onion, red bell pepper, and garlic. Cook for 2-3 minutes, until the garlic becomes fragrant.
Step 4
Tomatoes and Cauliflower: To the skillet, stir in the San Marzano tomatoes, cream of cauliflower soup, paprika, fresh herbs, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
Step 5
Fill the Pumpkin: Combine the lamb mixture and rice in a large mixing bowl. Spoon the mixture into the hollowed pumpkins. Sprinkle some grated parmesan cheese on top.
Step 6
Bake: Place the filled pumpkin with its top on a large baking sheet. Bake in the preheated oven for 45-50 minutes, or until the inside of the pumpkin is tender and can be easily pierced with a fork.
Step 7
Serve: Once done, carefully remove the pumpkin from the oven and let it sit for about 10 minutes. Dig in with a fork, or scoop out portions of the creamy lamb and rice filling along with bits of the tender pumpkin flesh.