- 1 large bunch of Silver beet
- 3 cups of brown rice
- 1 white onion
- 3 Tablespoons Tasmanian Olive Oil
- 3 cloves of garlic, crushed
- Salt and pepper to season
- ¼ cups bacon, diced (optional)
- 1 cup mushroom, Chopped
- 4 whole Sweet Dumpling Squashes
- ¼ teaspoons Brown Sugar
- ¼ teaspoons Freshly Ground Black Pepper
- 1 pinch Cayenne Pepper
- 1 Tablespoon Heavy Cream½ cups
- Shredded Parmesan Cheese, Divided
- ¼ cups Breadcrumbs
Preheat the oven to 180 degrees.
Line a baking dish with aluminium foil and coat with non-stick spray.
Cut the tops off the pumpkins and, using a spoon, scoop out all of the seeds. Place the pumpkin, bottoms and tops, in the baking dish and brush with 2 tablespoons olive oil, inside and out, sprinkling with 1 teaspoon salt.
Place the squashes in the oven and bake for 35 minutes, until fork tender, but not mushy. Then remove from the oven and set aside.
Meanwhile, bring a medium saucepan to the boil and cook the rice for 20 – 25 mins.
In a shallow, heavy-bottomed pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the bacon, garlic, and onion, sautéing until softened and fragrant. Add the mushroom, cooking until everything is tender.
Finally, drain and add the cooked rice, brown sugar, 1/2 teaspoon salt, black pepper, cayenne pepper, heavy cream, and 1/4 cup Parmesan cheese, stirring to combine. Taste and adjust the seasonings to taste.
Divide the rice mixture evenly between the four squashes, packing it inside the hollowed-out centre. In a small bowl, combine the remaining 1/4 cup Parmesan cheese with the breadcrumbs. Top each squash with the breadcrumb mixture and dot with pieces of the remaining tablespoon of butter.
Place the filled squashes in the oven again and bake for 10-12 minutes, until the everything is warmed up and the topping is golden brown. Serve warm and enjoy!
WE LOVE LEFTOVERS: this recipe is perfect for using up leftover risotto. Also try making your own breadcrumbs using any old and stale bred you may have in the pantry.