Pumpkin Walnut Loaf

This savory Pumpkin Walnut Loaf is a comforting, rustic dish perfect for autumn dinners. It combines tender, sweet pumpkin with fluffy cooked rice, crunchy walnuts, and aromatic herbs like sage and parsley. The mixture is baked until set and topped with melted Parmesan for a rich, golden crust. Served alongside a bright, concentrated reduced tomato sauce, it offers a delightful balance of earthy, savory, and acidic flavors. This vegetarian-friendly main course is substantial enough for a light dinner or as a hearty side dish. Its an excellent way to use fresh seasonal produce and leftover rice, creating a meal that is both nutritious and satisfying.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 162.8

Description

This savory Pumpkin Walnut Loaf is a comforting, rustic dish perfect for autumn dinners. It combines tender, sweet pumpkin with fluffy cooked rice, crunchy walnuts, and aromatic herbs like sage and parsley. The mixture is baked until set and topped with melted Parmesan for a rich, golden crust. Served alongside a bright, concentrated reduced tomato sauce, it offers a delightful balance of earthy, savory, and acidic flavors. This vegetarian-friendly main course is substantial enough for a light dinner or as a hearty side dish. Its an excellent way to use fresh seasonal produce and leftover rice, creating a meal that is both nutritious and satisfying.

Ingredients

1 cup Minced onion
1/2 cup Minced green bell pepper
1 cup Finely diced fresh pumpkin
1/4 cup Chicken broth
1 cup Cooked long-grain rice
Breadcrumbs
Chopped walnuts
Beaten egg
Minced parsley
Salt and pepper
Dried sage
Grated Parmesan cheese
Stewed tomatoes
Nonstick cooking spray

Directions

1
Preheat oven to 375 degrees F (191C).
2
Spray a large non-stick skillet with nonstick cooking spray and heat over medium heat.
3
Add minced onion and minced green bell pepper; cook, stirring often, until onion is pale gold, about 5 minutes.
4
Add diced pumpkin and chicken broth; cover and cook over low heat until pumpkin is soft, about 7 minutes.
5
Remove skillet from heat and let cool slightly.
6
In a large bowl, combine the cooked pumpkin mixture, cooked rice, breadcrumbs, chopped walnuts, beaten egg, minced parsley, salt, dried sage, and pepper; mix well.
7
Spray a 4-cup baking dish with nonstick cooking spray.
8
Pack the rice mixture firmly into the prepared baking dish.
9
Sprinkle grated Parmesan cheese evenly over the top.
10
Bake for 25 minutes until heated through and set.
11
Run the loaf under the broiler for 1-2 minutes until the top is lightly browned.
12
Meanwhile, in a small saucepan, bring stewed tomatoes to a boil over high heat, stirring frequently.
13
Cook uncovered until reduced to 1 cup, about 10-15 minutes.
14
Serve the loaf with the reduced tomato sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 162.8kcal

% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.6g3%
Cholesterol 13.3mg5%
Sodium 17.1mg1%
Total Carbohydrate 28.4g10%
Dietary Fiber 2.3g10%
Sugars 5.4g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, walnut, loaf, savory, rice, vegetarian, italian, tomato sauce, baking, comfort food, autumn, easy dinner, parmesan, sage, onion, healthy, meal prep, gluten free option, side dish, main course

Read it online: https://www.chefs-mate.com/recipe/pumpkin-walnut-loaf/