Carolyn’s Pumpkin Harvest Pilaf

“Finally pumpkin season” ….. words spoken by my sister every Autumn as she anxiously awaits indulging in pumpkin desserts, pumpkin coffee drinks, pumpkin anything. My sister LOVES pumpkin!! So this year I decided to create a recipe in her honor. Something healthy, hearty and out of this world …..

As I was making this recipe, I had the windows open and felt the Fall breeze in my kitchen. I watched the colorful leaves gently falling to the ground. I heard the neighbors outside saying, “oh, someone is cooking something delicious” …… They were standing right by MY window, so I guess that someone was me 😉

I hope you enjoy this recipe as much as I do!!

Carolyn's Pumpkin Harvest Pilaf

  • Servings: 4
  • Difficulty: Moderate
  • Print

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Ingredients:

  • One Sugar-pie pumpkin
  • 1 cup wild rice blend
  • 1 3/4 cup chicken broth (for vegetarian, use veggie broth)
  • 1/3 cup shelled pumpkin seeds
  • 1/3 cup chopped walnuts
  • 1/3 cup dried cranberries
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin spice blend

Pumpkin Spice Blend:

  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • Blend all ingredients and set aside

Cook rice and broth per package instructions. Set aside.

Poke a few holes in the top of your pumpkin. Microwave for three minutes to soften the shell. Let cool for one minute then use a sharp knife to cut the pumpkin in half side-to-side. Scoop out the pulp and seeds from the center.

Take the top half, using a potato peeler, peel off the outer shell of the pumpkin. Chop into small square pieces.

Clean out as much of the pumpkin squash from the bottom half, being careful not to break the shell (this way you can use it as a bowl).. Put the pulp aside for later use in a smoothie or bowl of soup.

Turn oven on .. 425 degrees.

Coat the squared pumpkin pieces with one tablespoon melted butter and 1/4 teaspoon salt. Bake for 20 minutes.

Remove pumpkin from oven and stir. Add the walnuts next to the pumpkin and place back into the oven for 4 more minutes.

Add to a large bowl: cooked rice, remaining 2 tablespoons butter, remaining 1/4 teaspoon salt, 3 teaspoons pumpkin spice, dried cranberries, pumpkin seeds. Toss gently.

Add toasted pumpkin and walnuts to the rice mixture and toss one more time. Serve


Step By Step:

Poke a few holes in the top of your pumpkin. Microwave for three minutes to soften the shell.

Let cool for one minute then use a sharp knife to cut the pumpkin in half (make the bottom half a little bigger so it can be used as a bowl later). Scoop out the pulp and seeds from the center.

pumpkin2  pumpkin1

Take the top half, using a potato peeler, peel off the outer shell of the pumpkin. This is fairly easy since the microwave softened the skin.

pumpkin3

pumpkin4

Chop into small square pieces.

pumpkin5

Clean out as much of the pumpkin from the bottom half, being careful not to break the shell (this way you can use it as a bowl).. Put the pulp aside for later use in a smoothie or bowl of soup.

pumpkin7

Turn oven onto 425 degrees.

Coat the squared pumpkin with one tablespoon melted butter and 1/4 teaspoon salt. Put onto a cookie sheet covered with parchment paper. Bake for 20 minutes.

pumpkin8

Remove pumpkin from oven and stir. Add the walnuts next to the pumpkin and place back into the oven for 4 more minutes.

Add to a large bowl: cooked rice, remaining 2 tablespoons butter, remaining 1/4 teaspoon salt, 3 teaspoons pumpkin seasoning, dried cranberries, pumpkin seeds. Toss gently.

pkin5

Add toasted pumpkin and walnuts to the rice mixture. Serve

*somehow, I was so enthralled in creating this recipe, mouth watering and tummy growling ……… I missed a few photos. SO, we jump from raw pumpkin squares to the final product!!

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Ta-daaaaaaaaaaaaah

Here’s to all you pumpkin-lovers out there. May you fill your kitchen with the delicious aroma of Pumpkin pie spices and cranberries. May your neighbors wish they were having dinner with you ….

Enjoy! Thanks for stopping by everyone.

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12 thoughts on “Carolyn’s Pumpkin Harvest Pilaf

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