Baked Pumpkin Rice

After a delicious baked pumpkin gnocchi, it’s now the turn for a scrumptious baked pumpkin rice. Whether you love pumpkin, squash, or cosy Autumn meals, here’s another great recipe for this season.

Baked Pumpkin Rice FAQ

What type of pumpkin should I use?

You can use any type of pumpkin available, and if you prefer, squash works just as well in this recipe.

Do I need to pre-cook the rice before baking?

Yes, the rice should be fully cooked before adding it to the dish for baking.

What seasoning works best with the pumpkin?

Nutmeg is used in this recipe to complement the pumpkin, adding a warm, comforting flavor.

Can I substitute pumpkin with another vegetable?

Yes, you can easily substitute pumpkin with squash, and the dish will still turn out delicious.

Can this dish be made in advance?

Absolutely! You can prepare the dish the day before, and it reheats wonderfully.

Baked Pumpkin Rice Recipe

Here’s an easy and low calorie baked pumpkin rice recipe to enjoy throughout the pumpkin and squash season.

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Baked Pumpkin Rice

Baked pumpkin rice is a delicious quick recipe, perfect for the Autumn season. Few ingredients create a tasty family dinner.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition

Ingredients

300 gr Carnaroli or Parboiled rice I am using Parboiled as I had it in my cupboard.
500 gr pumpkin
1 onion
Belmorso Extra Virgin Olive Oil or Novello (coming soon!)
75 gr bacon cubes
salt and pepper
30 gr pre-grated parmesan
75 gr shredded mozzarella cheese
50 gr butter
nutmeg to taste

Equipment

1 chopping board
1 chopping knife
1 pan
1 large pot
1 large baking dish
1 large casserole dish
1 silicone spoon
1 knife

Method

Wash, peel and cut your pumpkin. I am using pre-cut into larger cubes. Layer it in a baking dish well greased, or with parchment paper or kitchen foil. I am using the latter. Let it bake for 30 minutes while you prepare the rest.
Slice the onion thinly. Sauté in 1 tablespoon Belmorso EVOO.
Add the bacon to sauté with the onion.
Boil the water for the rice and season with salt genereously.
Add the rice to cook. Parboiled will need to cook for 10 minutes approximately, while Carnaroli needs at least 15 minutes.
Take your pumpkin out of the oven.
Once the rice has cooked, drain it and add it back to the pot.
Add the pumpkin.
Mix in the sauteed onion and bacon.
Add the butter into pieces, and spread across the rice.
Season with a pinch of nutmeg; add 2/3 of the parmesan, and mix everything well.
Transfer to your greased or lined casserole.
Top with the rest of the grated parmesan cheese, and the shredded mozzarella.
Bake in a pre-heated oven at 180 degrees Celsius for 20 to 30 minutes (depending on how moist or crispy you like it).
Take out of the oven, serve and enjoy. Don't forget to add a drizzle of Novello New Season Extra Virgin Olive Oil.