Whole Roasted Pumpkin Stuffed with Tomato Rice

VeganGluten-FreeDairy-Free

Whole Roasted Pumpkin Stuffed with Tomato Rice

Name: Whole Roasted Pumpkin Stuffed with Tomato Rice
Yield: 1/4 pumpkin with filling (about 18 oz)
Ingredients: 1 sugar pie pumpkin (about 3 lb / 1.4 kg); 1 tbsp olive oil, for brushing; 1/2 tsp kosher salt; 2 tbsp olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 5 oz (150 g) cremini mushrooms, sliced; 1 cup (150 g) butternut squash, peeled and cut into 1/2-inch (1.5 cm) cubes; 1 cup (200 g) long-grain white rice, rinsed; 2 tbsp tomato paste; 2 tsp smoked paprika; 4 fresh sage leaves, finely chopped, plus 1 leaf to garnish; 1 can (14.5 oz / 411 g) diced tomatoes, with their juice; 1 cup (240 ml) low-sodium vegetable broth; 3/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tbsp fresh flat-leaf parsley, chopped, optional

A small sugar pumpkin roasted whole and filled with smoky tomato rice, mushrooms and tender squash cubes. Scoop some soft pumpkin with every spoonful.

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