I don’t think fall dinner gets much better than this. Aromatic basmati rice meets its surprising soulmate, the apple–crown jewel of fall– among the roasted seeds in the vessel of one of autumns other icons–the pumpkin. Baked under a cascade of a apple cider reduction, cranberries and tofu, this dinner is minimal in terms of spices, placing the emphasis instead on the season’s fresh herbs and produce and the naturally fragrant rice.
Last week we drove up to Vermont to catch the last gasps of beautiful weather and foliage. Every single place we ate at was putting out dishes full of flavor and healthy. There were all sorts of stuffed squashes, stuffed raviolis and stuffed eggplants and smoothies. We had a black bean burger that made me want to stand up and applaud. Since coming home I’ve been slowly trying to recreate the greatest hits of Vermont. This one knocks it out of the ball park. The only thing that could possibly make this more delicious is using a kabocha squash instead of a pumpkin because I’m in love with them. The version we had was in a mini pumpkin, like the kind I like to put on my desk at work, but at home we go big.
This is a versatile dish and the filling combination is a winning one, but you can change it up as you wish with whatever you like. I think a mushroom, brown rice combo would work well or even chopped walnuts. I stuck with what I knew would work and made it in stages. The stuffing can be made in advance so at dinner you’ll only have the pumpkin roasting to deal with while you go about your busy evening.
Something so quintessentially fall makes me long for cider doughnuts. I drove all around to every orchard in search of one. As someone who grew up in an orchard town, I know if you don’t get there early, your chances of getting a good cider doughnut are slim to none. I’m obsessed. I have an incredible recipe for a baked cider doughnut that I’m going to turn to soon.
I did buy a bag of maple kettle corns in Vermont that I’ve been eating like crack even a week later. They’re not as fresh as last week, but they’re surprisingly sturdy. Someone stop me. Hide the bag!
Enjoy the weekend and definitely make this recipe. It’ll add a coziness to one of the best times of the year.
LOADED TOFU, BASMATI RICE & APPLE ROASTED PUMPKIN
INGREDIENTS:
For the stuffed pumpkins:
- 2 small pumpkins, about 1/2 pound each
- Salt and freshly ground pepper
- 1 package firm tofu
- 1/4 cup pepitas, toasted over a flame
- 1/4 cup fresh chives chopped or chopped scallions
- 1 tablespoon minced fresh thyme
- pinch of freshly grated nutmeg
- salt and pepper to taste
- 1/2 cup apple cider, plus more for cooking tofu (optional)
For the kale in cider reduction:
- 1 head of kale, stems removed or 1 package of baby kale
- 1/2 cup apple cider
DIRECTIONS:
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For the pumpkins:
Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkins/squash. Scoop out the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkins generously with salt and pepper, and put it on the baking sheet and into the oven while you make the stuffing (this pre cooks the pumpkin for about 20 mins).
For the tofu:
Cut up the block of tofu into small cubes. Heat a medium pan over medium heat. Add cooking spray, olive oil or to enhance the apple flavor, apple cider. Add the tofu and stir every once in a while till tender and soft. Remove from heat.
Toss the cooked tofu, rice, toasted pepitas, chives and dried cranberries together in a bowl. Season with salt and pepper and mix.
Assemble:
Remove pumpkins from oven. Pack the mix into the pumpkins. The pumpkins should be well filled.
Stir the apple cider with the nutmeg, a hint of cinnamon and some salt and pepper and pour a about 1/4 cup into and over each pumpkin. You might have too much or too little depending on the size of your squash—you don’t want the ingredients to swim, you want the hint of flavor and the outside to crisp up a bit.
Put the cap in place and bake the pumpkin for about 45 mins—or until the flesh of the squash is tender enough to be pierced easily with the tip of a knife. Because the squash will have exuded liquid, remove the cap during the last 20 minutes or so. While you’re doing this make the kale.
For the kale:
Pour the cider into a pan over medium heat. Let it simmer for about 10 minutes until it reduces a bit. Add the kale and let wilt in the reduction for about 5 minutes.
Serve:
When the squash is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table. To serve, put on a plate surrounded by the kale and/or cut like a pie. Enjoy!
This will surprise you – the only burgers I like are the veggie ones. I bet the black bean burger was excellent. I was going to order baked apple the other night, after bacalao a la llauna, but they had run out! I will have to content myself by imagining your version 🙂
That is surprising! Is it the texture you don’t like? A baked apple sounds good. I’m jealous of your Spanish adventures. Work is sending me back to mexico city for two weeks. I’ll drink carajillos for you.
I prefer meat to have a little chew. I’ll switch to burgers when my teeth drop out.
I’ve been out twice today and am two carajillos up, but I’m going to bed relatively early for the wedding tomorrow morning. I’ll toast you with the next carajillo and look forward to reading about your Mexican adventure.
Que the diviertas mucho, MD!!!!
So clever. I love stuffing vegetables and this one is a winner.
Thanks Jovina. It really is a brilliant idea that I sometimes forget about. The stuffed eggplant I had was so good. I hope you’re well. Xo
This looks so wonderful! I never would have thought of using tofu this way, but I have to try this. I think my daughter would love this meal too. It is so festive, healthy, seasonal, and sounds so flavorful! You always go to the best places! Vermont in October! I miss living in the East. The color here is beautiful here as well. I had to laugh when I read that you are obsessing over cider doughnuts–me too! I think that’s why I made muffins with apples and cider in them! Have a great weekend!
Thanks, Jenny. Yes this is a keeper. That’s so funny, you and I really are of like mind in the kitchen. I bought a whole thing of cider doughnuts last night at a fair. I’m popping over to see your muffin recipe now. I can’t wait. xo
What a wonderful parade of autumn stars, Amanda! Love the flavors here, what a cool way to celebrate the season´s harvest!
Thank you, Sabine. I’m all about being seasonal when the produce is this good! Enjoy your weekend!
This sounds so delicious and looks so very beautiful!
Gracias, Chica! My favorite part is the presentation. I just eat the “bowl” with everything in it. I hope you’re doing well and harvested some good tomatoes this summer!
LMAO@ “stand up and applaud”
Hahaha!!
Well done Amanda, I especially love this post for the creative use of pumpkin <3
Thanks, Dana. Sometimes when I’m at a restaurant I have to make sure I don’t applaud when something amazing comes out of the kitchen. I love eating the pumpkin with the filling. Enjoy Baltimore!
Girl just go on ahead and applaud. They’d probably love it :p
Thanks, Dana. Sorry it took me long to get back to you. I was in mexico for work. Working like a dog… Wah wah. Hope your doing well.
Maple kettle corn? I’m impressed you still have some a week later! I’ve been thinking about what to serve for our Halloween supper party and I think your stuffed pumpkins would be delicious and represent the season beautifully. Your photos are lovely! We are surrounded by apple orchards and cider doughnuts are big here. I like the idea of making baked ones, though, and may try your recipe with oat flour for a GF option. Thanks for the inspiration!
The kettle corn bag was huge. I want to come to your Halloween party!! You’ll love these. You can also do a bunch of mini pumpkins. Thanks for the compliment. I’d love to see if I can make a gf + v version of the doughnuts. Desserts are so hard to keep healthy. I think oat flour might work really well. I also want to try my gf all purpose mix on them. Enjoy!!
this might be a dumb question, but is pumpkin skin edible? i mean, i feel like if it’s not, you would’ve added in the recipe to skin the pumpkins…
Pumpkin skin is edible. It’s not as easy to eat as say kabucha or delicata squash but it’s edible. What makes it better is putting the apple cider on it and letting it crisp up.
Your photos are great – they remind me of renaissance still life! Im so jealous its pumpkin season for you. This recipe sounds delish
Thanks so much! Pumpkin season is the best time of year for food! Xo