Wild Mushroom, Rice, Chestnut and Currant Stuffed Delica Pumpkin
By Natoora
Published on 02 December 2025
There’s nothing more celebratory than a stunning centerpiece, and this Stuffed Delica Pumpkin is a serious showstopper. Natoora’s Wild Mushroom Mix brings a delicious nutty depth to the sweet roasted Delica Pumpkin. Served with whipped feta topped with spiced seeds for a festive flourish.Time and servings
2 hrs 40 minsTotal time
4Servings
40 minsPrep time
2 hrsCooking time
Ingredients
- 100g basmati rice
- 3 tsp fine salt
- 100ml extra-virgin olive oil, plus extra to drizzle
- 1 white onion, chopped
- 3 thyme sprigs, leaves picked
- 1 large lemon, zest and juice
- 2 garlic cloves, crushed
- 200g Ponthier cooked chestnuts, chopped
- 200g Natoora Wild Mushroom Mix
- 2 Natoora Delica Pumpkins, approx 800g each
- 50g Corinth Currants
- 25g parsley, finely chopped
- 200g feta
- 50g Greek yoghurt
- 100g butter
- 1 tbsp pul biber
- 50g pumpkin seeds
- 1 pomegranate, seeds removed
Method
Step 1
Tip the rice and 2 tsp salt into boiling water, reduce to a simmer and cook for 5 mins or until al dente. Drain and rinse under cold water to cool, set aside.Step 2
Set a large pan over a medium heat. Pour in the oil, onion, thyme, a pinch of lemon zest and 1 tsp salt, stir well and cook for about 10 mins, until softened. Stir through the garlic and chestnuts then fry for 3-4 mins until beginning to caramelise.Step 3
Increase the heat and tip in the mushrooms. Stir and continue frying for 3-4 mins until lightly golden. Scrape into a large mixing bowl and set aside.Step 4
Heat the oven to 200°C/ 180°C fan/ gas 6 and set the oven rack to the lower-middle position. Line a lipped baking tray with 2 layers of foil followed by 1 layer of parchment paper, then set aside.Step 5
Using a paring knife, remove the top of the pumpkin in one piece by cutting a 3-4 in wide circle around the pumpkin stem to form a lid. Remove the lid and set aside.Step 6
Using a large spoon, run along the inside of the cavity of the pumpkin, loosen and remove the seeds and stringy pulp then discard. Scrape and discard the seeds and pulp from the lid as well.Step 7
Set the pumpkin onto the prepared parchment and foil lined tray, with the lid aside. Drizzle the inside of the pumpkin with olive oil and season generously with salt and pepper. Repeat with the second pumpkin.Step 8
Add the currants and parsley to the mushroom mix. Then the remaining zest and juice of the lemon along with the drained and cooled rice. Stir to mix and season to taste.Step 9
Spoon this rice mixture into the pumpkins and gently pack down, leaving about 1 in gap at the top. Top with the lids, drizzle with a little more oil and season again.Step 10
Tightly wrap the pumpkins in the parchment, then foil and seal. (This can be done up to 24 hours ahead of cooking, just add another 30 mins to the cooking time.) Set in the oven and bake for 1hr.Step 11
Meanwhile, make the whipped feta. Tip the cheese into a food processor and pulse to crumble. Add half the yoghurt and blend, then scrape down the sides and pulse with the remaining yoghurt until just combined. Set aside.Step 12
To make the spicy nut topping, add the butter to a frying pan over a medium heat and cook until melted and beginning to brown, smelling nutty.Step 13
Remove from the heat, stir in the pul biber and pumpkin seeds then season and set aside.Step 14
After 1 hr, remove the pumpkin from the oven. Carefully unwrap part of the covering and pierce with a knife and it should have a little bit of give still. Remove all the covering, return to the baking tray and bake for a further 30 mins until the pumpkin begins to caramelise.Step 15
Spread the whipped feta over the base of a large platter or plate, top with 1 or both pumpkins then spoon over the spiced nut butter and sprinkle with pomegranate seeds to serve.