Baked Sweet & Sour Pumpkin with Red Rice
1 medium pumpkin, cut into bite size pieces
1½ cup cornstarch
¼ cup liquid vegetable stock
½ cup maple syrup
½ cup apple cider vinegar
1 tbsp soy sauce
1 tomato, chopped into quarters
1 garlic clove, peeled
1 onion, peeled and cut into quarters
1 small pineapple, chopped into bite sized pieces
1 scallion, greens and white thinly sliced
2 tbsp sesame seeds
salt and pepper to taste
2 cups cooked red rice
Preheat oven to 325°F/160°C
Place the cornstarch into a mixing bowl. Add the pumpkin pieces and coat well. Then place into a baking dish lined with greaseproof paper. Then add to the baking dish with the pumpkin. Place into a food processor; the vegetable stock, maple syrup, apple cider vinegar, soy sauce, the tomato, the onion, and the garlic clove and puree to a smooth sauce.
Pour over the pumpkin and bake for 1 hour. Stir the pumpkin every 15 minutes so they are are always coated in the sauce. Meanwhile cook the red rice.
Place some red rice on a serving plate. Top with sweet and sour pumpkin, then sprinkle with the chopped scallions and sesame seeds.
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