STUFFED PUMPKIN
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
- Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
- Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
Nutrition Facts : Calories 693 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
AUTUMNAL STUFFED PUMPKIN DESSERT
I came up with my own variation of a stuffed pumpkin using all the warm rich flavors of fall and seasonally available produce. I serve this warm alongside a slice of pound cake with vanilla ice cream on top. It's also great for breakfast the next day!
Provided by Kbakerbio
Categories Breakfast
Time 1h30m
Yield 1 baked pumpkin, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F.
- Mix spice mix together by combining the first five ingredients.
- Cut the top of the pumpkin off leaving a lid but enough room to stick your hand in and clean out the seeds and stringy pulp.
- Mix 2 tablespoons butter and ½ of the spice mix into a paste and rub it all over the inside of the pumpkin and pumpkin lid.
- Bake the pumpkin with the lid on for 15 minutes on a cookie sheet.
- In the meantime, coarsely chop the apples and pears, then mix with the last of the spice mix, butter (cut into chunks), and remaining ingredients.
- Stuff the pumpkin tightly with the mix and place the lid back on. The inside stuffing will bake down a bit as the apples and pears soften.
- Bake for 45 minutes and check for doneness based upon how soft the flesh is when pierced with a fork. Continue baking until pumpkin is cooked, covering the top loosely with foil if it starts to blacken.
- Cool with the lid off for 20 minutes and serve scoops of the pumpkin flesh and stuffing next to vanilla ice cream and a slice of pound cake.
Nutrition Facts : Calories 452.4, Fat 21.3, SaturatedFat 6.1, Cholesterol 20.4, Sodium 465.9, Carbohydrate 67.7, Fiber 9.3, Sugar 51.4, Protein 3
PRALINE PUMPKIN DESSERT
I know that pumpkin pie is for the holidays; however for a change, try this. Extra easy and super good!
Provided by Caroline Cooks
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°.
- Grease bottom and sides of 13x9 baking dish, with shortening.
- Beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice in medium bowl with wire whisk until smooth.
- Pour into pan.
- Sprinkle dry cake mix over pumpkin mixture.
- Sprinkle with pecans.
- Pour melted butter evenly over top of dessert.
- Bake 50-60 minutes or until knife inserted in center comes out clean.
- Cool slightly.
- To serve, cut dessert into 4 rows by 3 rows.
- Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice.
- Store covered in refrigerator.
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