This ad will not print with your recipe
Print Options
Font Size
Food & Wine
全豆和红咖喱米饭的整个烤南瓜
Long Island cheese pumpkins have deep, vibrant orange flesh and a sweet, nutty flavor. They roast smooth and creamy, making them the ideal squash for pies, purees, or serving as edible vessels for soups and curries. Here, rice is cooked to a risotto-like texture inside the pumpkin with red curry paste and coconut milk. Serve it as a hearty and warming main course or as a side dish for roast fish or pork. Bring the whole pumpkin to the table on a rimmed baking sheet or platter, and spoon the saucy rice, studded with spoonfuls of tender pumpkin, into shallow bowls. Be sure to line the baking sheet well, as the pumpkin may release juices during baking.
Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer
Ingredients
Directions
Make Ahead
Pumpkin can be cut and emptied 1 day ahead and stored in refrigerator.
Suggested Pairing
American oak–aged Chardonnay.
This ad will not print with your recipe
Ads will not print with your recipe
Advertisement