Farro Stuffed Pumpkins

Instructions

Ingredients

4 small 1-2lb pumpkins
¼ cup olive oil
1 cup farro
3 cups vegetable stock
1 shallot
½ red bell pepper
2 kale leaves
1 tsp ground cumin
½ tsp ground ginger
½ tsp ground allspice
2 Tbsp pomegranate seeds

Method

Preheat the oven to 375°F and prepare a baking sheet with parchment paper.

Wash the pumpkins and slice off the top, to create a lid. Using a spoon, clean out the cavity, including the seeds. Brush the pumpkins with 2 Tbsp of olive oil and place cut side down on the prepared baking sheet, brush the lids with 1 Tbsp of olive oil and place beside the pumpkins on the baking sheet. Bake for 25 minutes, until just tender. Remove from oven to cool slightly and turn the pumpkins over. Remove the lids from the baking sheet and set aside.

While the pumpkins are baking, rinse the farro well and add to a pot with the vegetable stock. Over high heat, bring to a rolling boil, then reduce heat to low and simmer until farro is just fork tender. Fluff the farro and set aside.

Finely chop the shallot, bell pepper and kale. Add to the farro along with the spices and remaining olive oil. Mix to combine.

Stuff each pumpkin with ¼ of the farro mixture and return to the oven for 10 minutes to warm through and allow the pumpkin to finish baking.

Remove from oven, top with pomegranate seeds and serve immediately with lid off-set over the stuffed pumpkins.

Pumpkins will store in the fridge for up to 3 days in an airtight container.