Κολοκύθα γεμιστή

Rice-Stuffed Pumpkin

Such a fun fall kitchen experiment.

Rice-Stuffed Pumpkin


  • 1 medium pumpkin
  • 1 cup rice (washed and boiled)
  • 1/4 cup walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup golden berries
  • 1/3 cup Fancy Peasant GEVOO
  • 1 tablespoon honey
  • Cinnamon (optional)


  1. Cut the lid of a pumpkin into a pattern, clean well from the inside and dry it with a paper towel.
  2. Over medium heat, sauté all the nuts, cranberries, and golden berries together with olive oil for about 5 minutes.
  3. Add boiled rice.
  4. Add salt, pepper, and honey.
  5. Add the filling to the dried pumpkin. Bake at 400° for about an hour until the pumpkin is soft.
  6. Serve with a little cinnamon.