Entire Roast Pumpkin with Brown Rice

Prep Time 10 minutes
Cook Time 30 minutes
Serves And entire army!
Roast Pumpkin with Brown Rice

So, I’m on a bit of  pumpkin roll lately – with vegetables as pricey as they are right now – buying an entire pumpkin (at only 99c a kilo) means you can create loads of dishes and very cost effectively.  And besides, who’s not obsessed with pumpkin.

What I love about this dish is just how beautifully it presents itself.  It’s an absolute show stopper, tasty, easy to make and it will totally wow your friends and family.  Not to mentioned totally yummy.

I was at my sisters house for a family gather one day and as I walked into her home she had a spread of amazing food on her kitchen bench.  My eyes immediately went to this incredible, massive pumpkin.  So I totally can’t coin it as my idea 🙂

I thought it was so creative!  And then when I tasted it was equally as impressed.  It goes a long way, feeding so many people and everyone (even the non-vegans) love this dish.  I asked her what was in it, but like all home cooks, she rambled off a few ingredients and made it sound so effortless.  So here is my version of the entire roast pumpkin dish my sister so generously shared with me.

The prep time can be a bit challenging – cutting an entire pumpkin in half takes strength.  I’ll be honest – I did need some help from my hubbie and a a very big, sharp knife to cut this bad guy!  But the rest was all me and super easy.

Entire Roast Pumpkin with Brown Rice

Prep Time 10 minutes
Cook Time 30 minutes
Serves And entire army!
Roast Pumpkin with Brown Rice


  • 1 entire pumpkin
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juices
  • 2 teaspoons salt
  • cracked pepper to taste
  • 1 cup cooked brown rice
  • 1/2 cup cooked quinoa
  • handful mint
  • 6 small radishes
  • handful fresh parsley
  • 1/4 roasted pine nuts
  • 1/2 teaspoon salt
  • 1/2 cup vegan fetta


  1. Prepare the pumpkin by cutting it in half horizontally. Remove the seeds and the flesh from the inside of the pumpkin (use the flesh for another dish – try my Pumpkin cashew cream pasta sauce).
  2. Drizzle the pumpkin with 2 tablespoons olive oil, 1 1/2 teaspoons salt and cracked pepper. Bake in oven at 180 degrees for about 40 minutes or until cooked.
  3. Make your salad by combining the cooked rice and quinoa, radishes, and fresh herbs. Dress it with the lemon juice and two tablespoons olive oil and 1/2 teaspoon salt.
  4. When the pumpkin is ready, remove from oven and cut into pieces as you see in the image. Then add the rice salad to the centre where you have scooped out the seed seeds and flesh. Top with the vegan fetta.

Frequently Asked Questions

What inspired you to create this entire roast pumpkin dish, and what do you find particularly appealing about it?

I was inspired to create this dish because I've been on a pumpkin kick lately, especially with the rising prices of vegetables. Pumpkins are not only cost-effective but also incredibly versatile and delicious. What I find most appealing about this dish is how beautifully it presents itself as a showstopper. It's not only tasty but also easy to make and has the wow factor that can impress friends and family.

Can you share your experience with cutting an entire pumpkin in half for this dish, and do you have any tips for tackling this step?

Cutting an entire pumpkin in half can be challenging due to its size and toughness. I found that enlisting some help, like my husband and a sharp knife, made the process easier. My tip is to use a sturdy, sharp knife and be cautious while cutting to avoid any accidents. It may take some effort, but the results are worth it.

What's the significance of using both brown rice and quinoa in the salad, and how do these grains contribute to the overall texture and flavour of the dish?

Brown rice and quinoa are used in the salad to provide a wholesome and hearty base. Brown rice adds a nutty flavour and slightly chewy texture, while quinoa brings a delicate nuttiness and a fluffy, light quality. Together, they create a well-balanced and satisfying texture in the dish.

Could you recommend an alternative grain or ingredient to use in the salad for those who may have dietary restrictions or preferences?

Certainly! If someone has dietary restrictions or preferences, they can consider using other grains like couscous, bulgur, or even cauliflower rice as an alternative to brown rice and quinoa. These substitutions can tailor the dish to individual dietary needs.

Can you provide insights into the flavours and textures that the fresh herbs, radishes, and roasted pine nuts bring to the salad, and how they complement the pumpkin?

The fresh herbs, radishes, and roasted pine nuts add vibrant flavours and diverse textures to the salad. Fresh herbs, like mint and parsley, contribute brightness and herbaceous notes. Radishes bring a peppery crunch, while roasted pine nuts provide a delightful nuttiness and a pleasant crunch. Together, these ingredients complement the sweetness and tenderness of the roasted pumpkin.

Could you suggest a homemade vegan feta cheese recipe or a store-bought brand that works well as a topping for this dish?

You can make your own vegan feta cheese by marinating tofu or using a blend of cashews and nutritional yeast to mimic the flavours and texture of traditional feta. Alternatively, there are several store-bought vegan feta cheese brands available in many grocery stores. Choose one that you enjoy and that aligns with your dietary preferences.