Novice Cook? This Baked Pumpkin Recipe Is Impossible to Mess Up

This easy, delicious and healthy side is a fall-favourite showpiece that always delights.

baked pumpkinPhoto Credit: Taste of Home
Servings Prep Time Cook Time
2servings 30min. 35min.
Servings Prep Time
2servings 30min.
Cook Time
Servings: servings
Servings: servings
  1. Wash pumpkin; cut into 6 wedges. Remove loose fibres and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15x10x1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender.
  2. Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom.
  3. Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.
Recipe Notes

Nutrition facts per 1 piece: 389 calories, 15g fat (2g saturated fat), 0 cholesterol, 309mg sodium, 62g carbohydrate (13g sugars, 5g fibre), 7g protein.