Food & Wine USA - (10)October 2020

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40 OCTOBER 2020

Whole Roasted Pumpkin

with Green Beans and Red

Curry Rice

ACTIVE 10 MIN; TOTAL 2 HR; SERVES 4 TO 6

Long Island cheese pumpkins have deep,

vibrant orange flesh and a sweet, nutty fla-

vor. They roast smooth and creamy, mak-

ing them the ideal squash for pies, purees,

or serving as edible vessels for soups and

curries. Be sure to line the baking sheet

well, as the pumpkin may release juices

during baking.

1 (3-lb.) Long Island cheese pumpkin,

scrubbed

1 cup uncooked jasmine rice

1 (15-oz.) can coconut milk

1 / 4 cup water

1 (3- to 4-oz.) can red curry paste

2 cups green beans, cut into 1-inch

pieces

1 Tbsp. fish sauce, or more to taste

Kosher salt, to taste

Fresh cilantro leaves, fresh mint

leaves, and fried shallots, for

serving

1. Preheat oven to 350°F. Using a small
   sharp knife, cut a 4-inch circle around the
   pumpkin’s stem. Cut off any stringy mem-
   brane attached to top; set aside. Use a
   large spoon to scrape and remove seeds
   and stringy membrane from inside
   pumpkin.


2. Set pumpkin on a parchment paper– or
   aluminum foil–lined rimmed baking
   sheet. Add rice, coconut milk,^1 / 4 cup
   water, and curry paste to pumpkin; stir to
   dissolve curry paste. Place top on
   pumpkin.


3. Bake pumpkin in preheated oven until
   filling is bubbling, about 1 hour. Carefully
   remove top, and stir in green beans, fish
   sauce, and salt to taste. Replace top, and
   bake at 350°F until pumpkin flesh and
   green beans are fork-tender and rice has
   a risotto-like texture, 30 to 45 minutes.
   Let stand 15 minutes; taste and adjust
   seasoning with salt or fish sauce. Scoop
   rice and tender pumpkin into bowls, and
   top with cilantro, mint, and fried shallots.
   —MARY-FRANCES HECK

MAKE AHEAD Pumpkin can be cut and

emptied 1 day ahead and stored in

refrigerator.

WINE American oak–aged Chardonnay:

2019 Bogle Vineyards