Roasted Pumpkin Rice

Prepare the ingredients. (One baby pumpkin, 1 bowl of rice, peas, corn, sausage, salt, and an appropriate amount of olive oil) Clean the clay pot and wipe it dry with a clean cloth for later use.

Wash the pumpkin and wipe off the water.

Make a small hole at the top of the pumpkin and remove the seeds and pulp.

Mix rice with diced sausage, peas, corn, a little salt, and olive oil.

Put the mixed rice into the pumpkin.

Cover the lid.

Wrap the pumpkin carefully with aluminum foil.

Wrap it in two layers and make it tight.

Line the inside of the clay pot with aluminum foil, placing the foil crisscross over the foil ball. The purpose of doing this is to prevent the clay pot from getting dirty.

You can put a small stainless steel baking rack in the clay pot to insulate, or use small balls of aluminum foil. Then put the wrapped pumpkin inside.

Cover with the lid, heat the clay pot over medium heat, then reduce to medium-low heat, and dry-cook for about 30 minutes.

After roasting, you can put on heat-resistant gloves, open the lid, and enjoy.

Enjoy it beautifully!