Pumpkin can be cut and emptied 1 day ahead and stored in refrigerator.
American oak–aged Chardonnay.
Great idea, cool presentation, tastes nice... BUT... did you really test it???
Like others, the oven time is all wrong.
We have made this twice. The first time we thought maybe the basmati was why it was taking so long -- nope. We ended up raising the temperature to 375 late, which finally got the rice cooked (and blistered the cheese pumpkin)
First time we used a kabocha squash, second time cheese squash. Go with kabocha for the nuttier, more interesting taste. It also was 5 pounds, which seems like a better size for this dish.
Will be more generous with the curry paste.
We put green beans in at the very end so they wouldn't turn to mush.
And IF we make it again, we will start with a higher oven temp (375?) to try to get everything up to bubbling away and then lower it. Hopefully that will make it work.
I agree with other posts. I followed quantities exactly but could not fit all of the beans into the pumpkin, and after almost 2 hours the rice was almost raw. I took everything out of the pumpkin and it was too thick to cook on the stove, so I added water and doubled the coconut milk. After another 20 minutes simmering the rice was done and it’s pretty tasty but it’s a kind of a mess.Read More
Taste-wise this was very good, but I did not end up following the instructions AT ALL! I tried - I gave it a shot - but the rice and coconut milk just barely fit in the pumpkin and, as another reviewer wrote, after one hour, the rice wasn't cooked - it was hardly even warm inside the pumpkin. I could see that this was not going to work, so I took the coconut milk and rice out, boiled them on the stovetop and roasted the pumpkin. I put the beans into the pot with the rice when it was getting close to done. I scraped out and mashed up the roasted pumpkin and added it into the rest of the stuff and, at long last, we had a very tasty pumpkin curry risotto thing! It seemed like such a cool idea to cook it all in the pumpkin and it looked so cute, but it did not work out for me.Read More
This was delicious. I used a 6 lb pumpkin, it was the color of butternut squash, not sure what type. I added chorizo and everyone seemed to agree it really took the dish to a new level. I had to crank the heat up to get the rice to cook in the last 30 minutes, but wasn't a problem overall. If I were to make it again, I would probably cook most things separately (use chunks of pumpkin or just squash) and combine at the end.Read More
This recipe was a total disaster. Two and half hours later the rice is still not done. Also, I could not fit all the green beans. I followed the recipe exactly.Read More