Stuffed Pumpkin with Tahini Sauce Recipe
This Stuffed Pumpkin with Tahini Sauce is filled with brown rice, lentils, herbs, and warm spices for a hearty, impressive main course.
Servings 7 serves
Calories 751kcal
Ingredients
Squash
- 1 medium butternut squash 4½–5½ lb / 2–2.5 kg
- 2 tbsp olive oil 30 ml
- ½ tsp salt 3 g
- ½ tsp black pepper 1 g
Filling
- 1 cup uncooked short or medium-grain brown rice 7 oz / 200 g
- 1 can green or brown lentils 13 oz / 370 g, drained (8½ oz / 240 g drained)
- 1 cup mashed roasted squash flesh 8 oz / 225 g
- 1 cup plain or panko breadcrumbs 2½ oz / 70 g
- ⅓ cup toasted pine nuts 1½ oz / 40 g
- ⅓ cup toasted walnuts chopped (1½ oz / 40 g)
- 3 tbsp olive oil 45 ml
- 1 small onion finely diced (3½ oz / 100 g)
- 3 cloves garlic minced
- 2 tsp ground cumin 5 g
- 1 tsp ground cinnamon 2 g
- 1 tsp ground coriander 2 g
- ½ tsp smoked paprika 1 g
- Pinch allspice or ground nutmeg
- 1 tsp salt 6 g
- ½ tsp black pepper 1 g
- ½ cup chopped flat-leaf parsley ½ oz / 15 g
Tahini Sauce
- ½ cup tahini 120 g
- 3 tbsp lemon juice 45 ml
- 1 clove small garlic minced
- 2 tbsp olive oil 30 ml
- ½ tsp ground cumin 1 g
- ½ tsp smoked paprika 1 g
- ½ tsp salt 3 g
- 4–6 tbsp water 60–90 ml, as needed
To Serve
- Torn parsley leaves
- Toasted pine nuts
- Toasted walnuts
- Sumac or za'atar
Instructions
- Preheat oven to 375°F / 190°C (170°C fan). Cut the butternut squash in half lengthwise. Scoop out seeds and stringy bits. Rub the cut sides with olive oil, salt and pepper. Place cut-side down on a lined baking sheet and roast for 40–50 minutes, until the flesh is tender but the shell still holds shape. Cool 15 minutes.
- While the squash roasts, cook the rice in salted water according to package instructions until just tender, 30–35 minutes. Drain well.
- Once the squash halves are cool enough to handle, scoop out most of the flesh, leaving a ¾-inch (2 cm) wall so the shells stay sturdy. Mash the scooped flesh until smooth — you should have about 1 cup (8 oz / 225 g).
- Heat 3 tbsp olive oil in a large skillet over medium heat. Cook onion for 5 minutes until softened, then add garlic, cumin, cinnamon, coriander, smoked paprika, and allspice. Cook for 30 seconds until fragrant.
- Stir in rice, lentils, mashed squash, breadcrumbs, pine nuts, walnuts, parsley, salt and pepper. Mix until thick and cohesive. Taste and adjust seasoning.
- Fill the roasted squash shells with the mixture, pressing down firmly. Place the halves open-side up on the baking sheet and bake for 25–30 minutes, until the filling is hot and set.
- While the squash bakes, make the tahini sauce: whisk together tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt. Gradually whisk in water until smooth and pourable. Adjust seasoning to taste.
- Garnish the squash and serve with a generous pour of the tahini sauce and a dash of extra olive oil, then scatter with parsley, extra toasted pine nuts and a light sprinkle of sumac or zaatar. Let the stuffed squash rest for 10 minutes before slicing into wedges.
Nutrition
Calories: 751kcal | Carbohydrates: 92g | Protein: 26g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Sodium: 799mg | Potassium: 1352mg | Fiber: 25g | Sugar: 6g | Vitamin A: 14067IU | Vitamin C: 40mg | Calcium: 189mg | Iron: 9mg