What You Need:

1 (4 lb.) pumpkin
3 qt. water
1/4 tsp. salt
1 1/2 C long grain rice
2 tart apples, cored, peeled and diced
1/2 C dried cherries
1 stick unsalted butter, melted
1 TBSP sugar
3/4 tsp. cinnamon
1/4 C hot water

How to Make It:

Wash your pumpkin to remove any dirt, then cut out the top and remove the seeds from the pumpkin. Using a melon baller will help to scoop as much of the pumpkin pulp out as possible.

Using either use a food processor or knife to chop the pulp then place in large mixing bowl.

In a large saucepan combine the water, salt and rice, then place over medium heat. Cover and cook the rice for 15 minutes or until it begins to soften. Once the rice is slightly soft, drain well through a colander.

Pre-Heat your oven to 325 degrees.

In the bowl with the pumpkin pulp combine the rice, apples and cherries. Add in the melted butter and mix well to combine. Then add the sugar and cinnamon, continually stirring until all the ingredients are completely combined.

Stuff the pumpkin shell with the mixture and sprinkle the hot water over the top of the stuffing. Place the lid back on the pumpkin and place on a foil lined cookie sheet. Bake your pumpkin for 1 hour and 45 minutes or until the pumpkin is tender.

Allow your pumpkin to cool slightly then cut into 8 wedges and serve.

Serves 8

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