Roasted, Stuffed Mini Pumpkins

Bursting with a delicious mixture of rice, vegetables, cheese, nuts and cranberries, our Roasted, Stuffed Mini Pumpkins are sure to be a hit at your next dinner party!


  • Mini pumpkins – top sliced off and insides hollowed out, discard insides.
  • One cup Basmati rice
  • 1/3 cup of chopped dried cranberries
  • 100 gms Feta cheese crumbled
  • 100gms butternut pumpkin chopped into small cubes
  • 30gms Pine nuts
  • 2 cloves Garlic minced
  • ¾ Onion
  • Olive oil


  1. Cook rice according to the directions. Set aside.
  2. Heat a little olive oil in the Bessemer 37cm cook and bake. Fry garlic and onion until fragrant and softened.  Add cranberries, pine nuts and cubes of pumpkin and cook until pumpkin is softened.
  3. Add rice and mix thoroughly.
  4. Spoon cooked filling mix into hollowed mini pumpkins. Rub a little olive oil all over the outside of the pumpkins and place into the pan. Place pumpkin lids on top of pumpkins.
  5. Cook pumpkins in the oven (175C) until roasted and soft but still holding shape and filling.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Black Cast Aluminium Round Cook n Bake 37cm as featured in this recipe for best results!