1.4kg butternut pumpkin
2 tblsps olive oil
450g packet microwavable white rice
1 large onion, finely chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
3⁄4 cup finely chopped cashew nuts
1⁄2 cup coarsely chopped fresh parsley
2 eggs, lightly beaten
Salt and pepper, to taste
1 tblsp pepitas
1 tblsp sunflower seeds
Crumbled soft feta and extra olive oil, to serve
Grease a large loaf pan (14cm x 24cm x 7cm). Line base and sides with baking paper, extending paper 3cm above edges.
2 Peel pumpkin. Cut into 2cm pieces. Place in a large bowl with half the oil. Toss well. Spread over two large oven trays lined with baking paper.
3 Cook in a hot oven (200C) for about 20 minutes, or until tender. Remove. Transfer to a large bowl. Coarsely mash. Refrigerate, covered until cold.
4 Heat rice according to packet directions. Transfer to a large bowl. Cool slightly.
5 Heat remaining oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally until soft. Add garlic, cumin and coriander. Cook, stirring for 1 minute. Add to pumpkin with rice, nuts, parsley and eggs. Season. Mix well.
6 Spoon mixture into the prepared pan. Sprinkle top with pepitas and seeds and press into the loaf.
7 Cook in a hot oven (200C) for about 30 to 35 minutes, or until golden brown and rm to touch. Remove from oven. Stand for 30 minutes. Remove from pan.
8 Serve loaf sprinkled with feta. Drizzle with extra oil. Cut into slices.