• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Oven-baked butternut stuffed with rice, orzo, lemon and herbs

Oven-baked butternut stuffed with rice, orzo, lemon and herbs
( SERVES 4 )

Kathy Paterson

Publication: Bite

Bite

Ratings: 4.0 / 5 FROM 1

Oven-baked butternut stuffed with rice, orzo, lemon and herbs

Photo by Tam West

4.0 / 5 FROM 1

Smaller butternut pumpkins make perfect individual servings that will cook evenly. Allow about 350g per serving.

Ingredients

1¼ kgs Butternut pumpkin, or thereabouts
½ cup Jasmine rice
½ cup Orzo
50 g Butter
1 Leek, white and pale green part, very finely sliced
4 Tbsp Creme fraiche
1 Lemon, zested and juiced, plus some extra wedges for squeezing
2 Tbsp Finely chopped parsley
1 cup Parmesan cheese, freshly grated

Directions

  1. Heat the oven to 190C.
  2. Cut butternut pumpkin in half lengthwise and scoop out the seeds. Line a shallow baking tray with baking paper, allowing plenty of overhang. Place pumpkin in, cut-side down, and wrap to make a well-sealed parcel. Bake for 40 minutes or until tender.
  3. Meanwhile, place the jasmine rice and orzo in a saucepan of lightly salted boiling water and cook for 10 minutes until tender. Drain and rinse under cold water to arrest cooking. Drain.
  4. Place the butter in a small heavy-based frying pan and place over a low heat to melt. Add the leek and cook until very soft, about 10 minutes. Remove from the heat and leave to stand for 5 minutes, then add the cooked rice and orzo, creme fraiche, lemon zest and juice and chopped parsley. Season with salt and freshly ground black pepper.
  5. Remove pumpkin from the oven. Heat the grill until hot. When the grill is hot, carefully open up the baking paper (watch out for hot steam). Turn butternut pumpkin over and pile the rice and orzo filling into the cavity and along the pumpkin flesh. Tuck as much of the baking paper as you can under the butternut pumpkin to prevent it burning. Sprinkle over the parmesan cheese. Place under the grill and grill until the cheese is golden and the filling hot.
  6. Serve with steamed green vegetables and plenty of lemon wedges for squeezing over.

More lemony recipes from Kathy

  • Salmon carpaccio
  • Lemon and fennel chicken meatballs
Your rating?
comment

https://www.eatwell.co.nz/recipe/14367/Ovenbaked-butternut-stuffed-with-rice-orzo-lemon-and-herbs/

Collections you may like

Thermomix competition entries - Dinner for 4 for $20

Thermomix competition entries - Dinner for 4 for $20

Classic baking recipes

Classic baking recipes

Vegetable tarts

Vegetable tarts

Savoury pies

Savoury pies

Stories you may like

Bistronomy: Napier's hottest new restaurant

Bistronomy: Napier's hottest new restaurant

Catherine Smith
Jan Bilton's festive sides and salads

Jan Bilton's festive sides and salads

Jan Bilton
Kathy Paterson's new Meat & Three cookbook

Kathy Paterson's new Meat & Three cookbook

Kathy Paterson
4 Bites: One-dish oven bakes for winter

4 Bites: One-dish oven bakes for winter

Warren Elwin

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Quick apricot chicken casserole

    Quick apricot chicken casserole

  • Eskimo lolly cake

    Eskimo lolly cake

  • Apple sponge

    Apple sponge

  • Luscious lemon cheesecake

    Luscious lemon cheesecake

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Greek pumpkin and rice tart

    Greek pumpkin and rice tart

  • Roasted butternut and beetroot with warm spices

    Roasted butternut and beetroot with warm spices

  • Pumpkin pizza

    Pumpkin pizza

  • Butternut pumpkin soup

    Butternut pumpkin soup

  • Pumpkin and leafy green frittata

    Pumpkin and leafy green frittata

  • Slow-cooked chickpeas with pumpkin and roasted garlic

    Slow-cooked chickpeas with pumpkin and roasted garlic

  • Whole stuffed pumpkin with wild mushroom risotto

    Whole stuffed pumpkin with wild mushroom risotto

  • Red quinoa with roasted butternut pumpkin, greens and crispy shallots

    Red quinoa with roasted butternut pumpkin, greens and crispy shallots

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top