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
BABY STUFFED PUMPKINS
Provided by Jonathan Reynolds
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut the top off each pumpkin in a zigzag pattern. Scrape out the seeds with a teaspoon. Season with salt and pepper. Place 1/2 tablespoon of butter in each pumpkin. Rub the outsides and lids with the oil and season with salt and pepper. Place the lid on each, but slightly ajar. Place in a baking pan and pour in 1/2 cup water. Roast 20 to 25 minutes, until the pumpkins are slightly softened. Set aside to cool to room temperature.
- Meanwhile, cut the bread into 1/2-inch cubes and place in a bowl. Add the milk and let stand until the bread absorbs most of it. Squeeze the bread lightly and pour off excess milk. (Bread should be moist.) Add remaining ingredients and stir well. Season with salt and pepper.
- Divide the stuffing evenly among the pumpkins. Replace the lids. Add additional water if pan is dry. Roast 40 to 50 minutes, or until the stuffing is cooked through and pumpkin is tender. Test by inserting a paring knife into the center of the stuffing for 5 seconds. (The knife will come out warm when the stuffing is cooked.) Let stand 5 minutes before serving.
STUFFED BABY PUMPKINS
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois. She likes to serve white baby pumpkins stuffed with spinach and cheese. Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary. But they make a dramatic side dish that can be stuffed with any manner of fillings that complement the layer of soft, cooked pumpkin that clings to the skin. This recipe uses Gruyère and kale, with pine nuts for texture and red pepper flakes for heat. The hardest part is carving off the pumpkin tops and cleaning out the tiny seeds. Bake for an hour, then test; it is hard to predict how much time each pumpkin takes to become tender when pierced with a fork.
Provided by Kim Severson
Categories stuffing and dressing, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o'-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper.
- Melt the butter in a sauté pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and sauté for another minute or so, until fragrant. Add the kale and cook until it just wilts, about 3 or 4 minutes. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, nutmeg, red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon black peppers. Mix well, then stir in the cream.
- Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.
- Bake for 1 hour, watching to make sure the tops don't brown too much. Test the pumpkins by piercing with a fork. If the skin doesn't pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams
SAVORY STUFFED PUMPKIN
"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.
Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.
More about "baby stuffed pumpkins food"
ROASTED BABY PUMPKINS WITH CHESTNUT, CHERRY
From jamieoliver.com
Servings 6Total Time 1 hr 15 minsCategory Cheese RecipesCalories 521 per serving
- Preheat the oven to 190°C/375°F/gas 5. Cut the pumpkin or squash tops off about a quarter of the way down.
- Rub the pumpkins all over with oil and season the insides generously with sea salt and black pepper.
- Nestle into a roasting tin that’s large enough to hold all six, tucking the tops in wherever they will fit.
STUFFED BABY PUMPKINS RECIPE | EAT SMARTER USA
From eatsmarter.com
BABY PUMPKINS STUFFED WITH BEEF AND RICOTTA CHEESE
From thymeforcookingblog.com
STUFFED PUMPKINS RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED BABY PUMPKINS RECIPE - COOK.ME RECIPES
From cook.me
5 PUMPKIN PUREE RECIPES FOR BABY (STAGE 1 & 2) - BABY …
From babyfoode.com
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING …
From delish.com
STUFFED BABY PUMPKINS - BABY LED FEEDING
From babyledfeeding.com
Category DinnerTotal Time 35 mins
BEST PUMPKIN BABY FOOD (PLUS FLAVOR COMBOS) - YUMMY TODDLER …
From yummytoddlerfood.com
STUFFED MINI PUMPKINS WITH CRANBERRY & PECAN RICE (VEGAN)
From domesticgothess.com
PUMPKIN FOR BABIES - FIRST FOODS FOR BABY - SOLID STARTS
From solidstarts.com
MAKING YOUR OWN PUMPKIN BABY FOOD - VERYWELL FAMILY
From verywellfamily.com
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
From epicurious.com
BABY PUMPKINS STUFFED WITH CREAMY SPINACH - THYME FOR COOKING
From thymeforcookingblog.com
BAKED STUFFED PUMPKIN WITH SPINACH, MUSHROOMS, AND CHEESE
From ohmyveggies.com
STUFFED PUMPKINS RECIPE - BBC FOOD
From bbc.co.uk
STUFFED MINI PUMPKINS RECIPE | KITCHN
From thekitchn.com
ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
From avirtualvegan.com
PUMPKIN BABY PUREE (4+ MONTHS - STAGE 1) - BABY FOODE
From babyfoode.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love