HomeThanksgiving Pumpkin Walnut Loaf

Pumpkin Walnut Loaf

Posted in : Thanksgiving on by : Daphne


1 cup Minced onion1/2 cup Minced green bell pepper1 cup Finely diced fresh pumpkin1/4 cup Chicken broth1 cup Cooked long-grain rice – (white or brown)6 tbsp Breadcrumbs2 oz Ca. walnuts, finely chopped1 Egg, beaten2 tbsp Minced parsley3/4 tsp Salt1/2 tsp Dried leaf sage1/4 tsp Pepper3/4 oz Grated Parmesan cheese1 1/2 cup Stewed tomatoes


“In season, use fresh, small pumpkins*; out of season use canned.”

Preheat oven to 375 degrees F. Spray a large non-stick skillet with nonstick cooking spray. Cook onion and bell peppers over medium heat, stirring often, until onion is pale gold, about 5 minutes.

Add pumpkin and broth, cover and cook over low heat until pumpkin is soft, about 7 minutes.

Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.

Spray a 4-cup baking dish with nonstick cooking spray. Pack rice mixture into dish; sprinkle with Parmesan and bake 25 minutes. Run under broiler for 1-2 minutes until lightly browned on top.

Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over high heat, stirring frequently. Cook, uncovered, until reduced to 1 cup. Serve as is or puree in blender or food processor. Serve loaf with sauce on the side.

Per serving: * 299 cal, 10 g pro, 38 g car, * 13 g fat: 6 g poly, 3 g mono, 2 g sat * 362 mg sod, 57 mg chol