Because when Dad randomly sent me a Google doc with Jamie Oliver’s Pumpkin á la Hamilton recipe, it took me about five seconds to realize “Hey! I have all the ingredients for that!”
And then half an hour to prepare and snap photos before it went into the oven!
And 75 minutes later, there was a delicious sweet stuffed butternut squash dinner on my plate.
(not posting the recipe because it’s Jamie’s – but if you want to know I might mail it over to you.
Some of my comments if you do own the recipe: The raw pumpkin seeds don’t add anything much – I wouldn’t bother with putting them in. The stuffing needs a lot of salt so the rice and flesh can soak it up while cooking, so oversalt it a little before putting it into the squash. And definitely use Arborio, not Basmati rice :) )