Ingredients

2 medium butternut Pumpkin
3 tablespoons apple cider vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild or black rice
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cranberries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/2 cup walnuts, coarsely chopped

Method

Position an oven rack in the middle of the oven and preheat to 200 degrees C.

Cut each pumpkin in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar and 2 tablespoons oil.

Brush the flesh-side of the pumpkin halves with some of the oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper.

Put the pumpkin flesh-side down in the baking dish, then brush the skin side with the oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the pumpkin is fork-tender, 30 to 40 minutes.

Let the pumpkin rest until cool enough to handle.

Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around.

Leave the scooped-out flesh in relatively large chunks.

Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.

Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute.

Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed).

Remove from heat and add to the chunks of butternut pumpkin along with the remaining oil mixture, cranberries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.

Evenly stuff the scooped-out pumpkin halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes.

Transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

The pumpkin may be baked and stuffed the day before. Finish the baking right before serving.

Serves 4