Filled pumpkins

And what happened to the pumpkins we bought?

Well, we had an amazingly nice dinner.

There are hundreds of ways to prepare a filled pumpkin and most of the times I do not bother with filling them. I just peel them, slice them into wedges and cover them some kind of filling. This time however, since we got relatively small pumpkins instead of a huge one, I decided to take the center out and fill them individually. 

Now, there is no specific recipe for this since I just used up some left over vegetables.
For these three pumpkins I pre-cooked a quarter cup of rice with a pinch of salt, pepper and about a teaspoon of dill.
I cut a couple of carrots into small cubes and added it to the pre-cooked rice. To make it a little bit juicer, I added some creme fraiche to the mixture and to the top. After removing the centre, I just scooped the mixture in, placed them into a pan, cover it and baked them for about 1,5  hours. I also poured a little bit of water in the pan before covering just to make sure the pumpkins get cooked.

You can add different vegetables to the mixture such as zucchini, tomato, aubergine, broccoli and use different spices you like just to spice it up a little bit. In my case, I was completely happy with my simple flavours as this kind of pumpkin has a very nice chestnut flavor.

Cheers to the flavors of fall!