stuffed pumpkins   serves 4 4 medium-sized Golden Nugget or Hokkaido pumpkins 12 tablespoons water melted butter for brushing 100 g cooked rice 2 teaspoon curry paste 1 tablespoon chopped cilantro 1 green apple, chopped 1 small zucchini, chopped 1 small carrot, chopped 60 g champignons, thinly sliced 150 g asparagus, cut into small pieces 2 tablespoons currents ½ teaspoon garam masala 60 g melted butter 1. Preheat oven to 200° C. 2. Cut off the tops of the pumpkins and set aside. 3. Scratch out the seeds and place the pumpkins in a caserole or baking pan large enough to hold them. 4. Divide the water among the pumpkins and then cover them with tin foil. Bake for 30 minutes. Then remove from ofen and pour off the water. Brush with melted butter. 5. In a bowl mix all the ingredients and fill the pumpkins with the mixture. Place the tops on the pumpkins and cover with tin foil. Bake for 20 minutes. back