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.
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.
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.
Heat rice according to packet directions. Transfer to a large bowl. Cool slightly.
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.
Spoon mixture into the prepared pan. Sprinkle top with pepitas and seeds and press into the loaf.
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.
Serve loaf sprinkled with feta. Drizzle with extra oil. Cut into slices.
This recipe originally appeared on New Idea Food