Savory Stuffed Pumpkin Food
SAVORY STUFFED PUMPKIN
This baked pumpkin is so yummy you won't want to share!
Provided by Deepseer
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a lid off the top of the pumpkin; discard seeds and pulp. Reserve lid.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Heat butter in another pan over medium-high heat. Add celery and onion and saute until tender, 5 to 7 minutes. Remove from heat and stir into the ground beef.
- Mix soup, cooked rice, mushrooms, soy sauce, and brown sugar together in a large bowl. Add beef mixture and stir well.
- Stuff the pumpkin with the mixture and replace the lid. Place on a rimmed baking sheet.
- Bake in the preheated oven until pumpkin is soft, 1 to 2 hours. Serve in pumpkin. Add some of the baked pumpkin to each serving.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 38.6 g, Cholesterol 61.5 mg, Fat 16.4 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 7 g, Sodium 1036.1 mg, Sugar 10.9 g
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.
BAKED SAVORY RICE STUFFED PUMPKIN
Provided by jtrentc
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees.
- Slice the top off of the pumpkin. Remove the seeds and any excess pulp.
- Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside.
- Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 7 minutes, or until the bacon is cooked and the shallots softened.
- Add the arborio rice and cook for 2-3 minutes. Stir frequently to prevent burning.
- Increase the heat to medium-high. Add the chicken stock and simmer until the liquid is almost absorbed.
- Remove from the heat. Pour the mixture into the pumpkin. Add the cream, water and gruyere. Stir well. Top with 1 tablespoon butter.
- Place the pumpkin on a parchment lined rimmed baking sheet. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through.
- Remove from the oven and spoon out the rice with the pumpkin.
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- Over medium heat sauté onions in 1 tablespoon olive oil until translucent. Remove to a large bowl.
- In same pan cook kale in remaining olive oil for 5 minutes on medium. Add salt and pepper. Add 1/4 cup water and cook (covered) for 5 minutes. Remove lid and add garlic to pan. Cook for 3 more minutes.
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SAVORY MUSHROOM AND QUINOA STUFFED MINI PUMPKINS - SIMPLE ...
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- Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.
- After placing the pumpkins in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a sauce pan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.
- Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.
- Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin. Consider garnishing with a little parsley for added color. Serve immediately.
SAVORY STUFFED PUMPKIN - HUNGER THIRST PLAY
Creamy Yukon gold potatoes with savory bites of sautéed onion and beef stuffed inside a slightly sweet roasted sugar pumpkin. Stuffed pumpkin …
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- Prep the pumpkin. Cut a circle in the top of the pumpkin around the stem large enough for your hand to fit through. Remove all seeds and stringy insides of the pumpkin. Using a fork or paring knife, pierce the inside and outside of the pumpkin in several places to allow for faster roasting.
- Roast the pumpkin. Add the bourbon to the bottom of the pumpkin if using. Rub the inside walls of the pumpkin with brown sugar. Place in a lipped baking dish, cast iron pan, or pie plate. Bake for 35 to 40 minutes or until the pumpkin is almost cooked through.
- Make the stuffing. Dice Yukon gold potatoes, add to boiling water and cook until fork-tender. Drain and set aside. In a large skillet, melt 1 tablespoon of butter. Sauté diced onions until translucent. Add ground beef, season with salt, pepper, and garlic powder. Stir frequently to break up the meat. Using a large dinner fork or wooden spatula, add the potatoes and mash into the beef and onion mixture. Mix the potatoes and ground beef together.
VEGAN SAVORY STUFFED PUMPKINS - THE BAKING FAIRY
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Savory Stuffed Pumpkin Recipe. Ingredients. 1 pumpkin, about 3 pounds (but mine was closer to 5) salt and freshly ground pepper. 1/4 pound stale bread (I used a …
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Reviews 2Category Eats, Treats & LibationsCuisine EntreeTotal Time 2 hrs 30 mins
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- Make sure oven racks are placed so the entire pumpkin can fit (I had to remove all but one). Center a rack in the oven and preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone baking mat, tin foil or parchment. You could place the pumpkin in the center of a large baking dish or Dutch oven. If you bake it on a baking sheet, you can present it freestanding, but be warned. Maneuvering a hot, heavy stuffed pumpkin with a softened shell isn't easy. However, I went for it because I am about the presentation.
- Using a sturdy knife cut a cap out of the top of the pumpkin (like you would carving a pumpkin). Cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
- Toss the bread, cheese, garlic, bacon, sausage and herbs together in a bowl. Season with salt & pepper (taste to be sure) and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling, or you might need to add to it).
SAVORY STUFFED PUMPKIN - SOUPADDICT
The next time I make this savory stuffed pumpkin, it will have Reypenaer in it. I’ll keep a box of Kleenex handy. I happen to live near a fantastic local sausage making company, …
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5/5 (3)Estimated Reading Time 7 mins
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- (Note: this is Dorie's narrative below, with my comments sprinkled in. The original recipe calls for bacon instead of sausage.)
- Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky. (Note: SoupAddict did the bowl method, which worked out really, really well, as the bowl was a perfect fit and was completely portable.)
EASY PUMPKIN RECIPES - CREATIVE SAVORY PUMPKIN DISHES
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- Pumpkin Spaghetti Alfredo Recipe. This creamy, dreamy Pumpkin Spaghetti Alfredo recipe is the ultimate Fall comfort food. With fresh pumpkin puree, cream, sage, wine and spices, this pumpkin pasta is on the table in under 20 minutes!
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5/5 (1)Published 2021-09-07
- Pumpkin Mac and Cheese with Bacon. This may sound a bit out of place, but this pumpkin dinner recipe combines mac and cheese with a touch of pumpkin puree and bacon.
- Pumpkin Harvest Pasta Sauce. I do not know what else to say but, yes, this is an entire blog centered around pumpkins. I am guessing this is a good place to be if you want a savory canned pumpkin recipe!
- Pumpkin Quesadillas. Time for a Tex-Mex take on a savory canned pumpkin recipe by making pumpkin quesadillas. The pumpkin mixes nicely with the Mexican seasonings and gives a heartiness to every bite.
- Savory Pumpkin Sage Soup. If you are wanting to make a fresh pumpkin main dish, have I got a recipe for you! This savory sage soup combines fresh pumpkin with vegetable broth, onion, and sage.
- Pumpkin Mashed Potatoes. Mashed potatoes are certainly obligatory fare for most holiday get-togethers, but this pumpkin savory recipe includes pumpkin, butter, and crème cheese in the mashing!
- Pumpkin Fritters. Any recipe with the word ‘fritter’ in it, which is so fun to say, must be good. This pumpkin savory recipe is no exception. Several ‘cleaner’ ingredient choices are included, and it can be made with fresh or canned pumpkin.
- Savory Baked Pumpkin. I am beginning to think I have been missing out by not experimenting more with fresh pumpkin. This pumpkin savory recipe coats cubed pumpkin bites into oil and spices and bakes them to perfection!
- Garlic and Herb Pumpkin Dinner Rolls. Yeast rolls with a hint of pumpkin? Who would have thought? This savory canned pumpkin recipe rises twice, once in the full ball and again after you divide them into individual rolls.
- Pumpkin Gnocchi. In the mood for making pasta? May I suggest this pumpkin dinner recipe of gnocchi? These small dumplings substitute the potato for pumpkin giving them an orangish hue and unique taste.
- Roasted Pumpkin, Caramelized Onion & Feta Tart. This fresh pumpkin main dish is an outstanding meal for either lunch or dinner. It is best made when you already have some cubed roasted pumpkin on hand or that will be an additional step in your prep.
SAVORY STUFFED PUMPKIN WITH LAMB | THE GENERAL FARMER
Instructions. Preheat oven to 350 degrees. Pop the stem off both pumpkins and cut each in half, top to bottom. Scoop out the guts, saving the seeds (some for next year’s garden, …
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- Preheat oven to 350 degrees. Pop the stem off both pumpkins and cut each in half, top to bottom. Scoop out the guts, saving the seeds (some for next year’s garden, the rest to roast). Sprinkle the inside of each pumpkin half lightly with salt and pepper, then place face down on a greased cookie sheet. Put in the oven and bake about 40 minutes, or until the pumpkin flesh is starting to get soft.
- Meanwhile, warm olive oil in a large pan on the stovetop. Add onion and celery, cooking till onion becomes translucent. Add bell pepper and continue cooking 5 minutes more. Stir in Herbs de Provence and thyme; cook and stir 30 seconds. Add 2 cloves of garlic and continue to stir, cooking until the garlic becomes fragrant.
- Stir in lamb, 1 t. salt and 1/2 t. pepper. Brown the meat, stirring frequently. Stir in the beet greens and cook till they are wilted. Remove stuffing mixture from heat and stir in the parsley.
- Remove the pumpkins from the oven and CAREFULLY turn them right-side-up. They will be very hot and probably release steam when you flip them so be careful!!! Fill each half with stuffing mixture, topping with grated cheese if desired. Return to the oven and bake an additional 8-10 minutes, or till cheese is melted and the pumpkin flesh is soft and beginning to caramelize around the edges.
26 SAVORY PUMPKIN RECIPES TO TRY THIS FALL | MYRECIPES
Pumpkin may be inherently sweet, but in savory situations, the autumnal squash truly shines. Branch out beyond the pumpkin bread and pumpkin pancakes, and explore our best recipes for savory pumpkin soups, roasted pumpkin, pumpkin pasta, and even pumpkin chili to enjoy the season's favorite gourd in a whole new light.
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Test for flavor and add salt and pepper to taste. 7. Add peas, carrots into mixture (optional) 8. Mash potatoes – Drain potatoes, return to hot pot and mash until smooth. Stir in butter, then half-and-half. Season with salt and pepper to taste. 9. Prepare pumpkin – Rub the inside of the pumpkin (s) with salt.
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Savory Stuffed Pumpkin Recipe. 1. Cut a nice top off your pumpkin and clean the insides out. Save the seeds for toasting! 2. Wash the outside of your pumpkin and season the inside with salt and pepper. Cut up some stale bread (toast the cubes if it isn’t stale) and start stuffing. Alternate layers of bread, cheese (i used goat but gruyere or blue would work well), …
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How to Make a Savory Stuffed Pumpkin. Preheat oven to 350F degrees. Wash and dry the pumpkin. Cut a circle out of the top of the pumpkin at a 45 degree angle and set aside. Scoop out the seeds and strings as best you can using a large spoon or a pumpkin scoop. (You can save the seeds, clean them, season with salt and roast for delicious pumpkin seeds …
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SAVORY STUFFED PUMPKINS - LIZ WINTERS WELLNESS
Place pumpkins on rimmed baking sheeet and drizzle 1/2 tsp olive oil and 1 clove of garlic, smashed, inside each pumpkin. Return lids to each pumpkin and roast for 20 minutes. While the pumpkins are roasting, prepare the stuffing. Heat a large cast iron skillet over medium and add 1 tsp olive oil. When pan is hot, add diced onion, fennel ...
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Instructions. preheat the oven to 350˚. wash the pumpkin and cut the top out of it, set the top aside. clean the inside of the pumpkin out, you can save the seeds and roast them if you like. salt and pepper the cavity and set the whole pumpkin in a baking dish and set aside. put the dried bread cubes in a bowl and set aside.
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20+ SAVORY PUMPKIN RECIPES | EATINGWELL
Try something new with one of these savory pumpkin recipes. You can use pumpkin in a variety of ways—including pastas and soups. And whether you use just the seeds or the whole squash, pumpkin has been linked to health benefits such as improving eyesight and boosting your immune system. Recipes like our Four-Bean & Pumpkin Chili and Gnocchi with …
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Makes 2 very generous servings. 1 pumpkin, about 3 pounds. Salt and freshly ground pepper. 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
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SAVORY PUMPKIN STUFFING - KARI OWENS
Happy Thanksgiving friends, I am so thankful to share my life, passion and food with you! SAVORY STUFFED PUMPKIN STUFFING. Ingredients . 2 pie pumpkins 2 tablespoon ghee (or coconut oil for AIP*) 1/4 cup coconut milk 1 lb ground pastured pork 1 cup fresh chopped fennel 1 leek chopped 1/2 white onion chopped 1 tablespoon fresh sage chopped 1 …
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Place the pumpkins cut side up in the baking dish and gently scoop out the seeds, taking care not to remove too much of the pumpkin flesh. Divide the filling mixture evenly among the pumpkins and cap with the pumpkin tops. Bake for 30 minutes. Remove the tops and bake 10 more minutes. If desired, serve with the tops.
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SAVORY OVEN BAKED STUFFED PUMPKIN - DIY AND FUN
Place the bread cubes in a large mixing bowl. Then stir in the cooked ingredients wit the bread crumbs. Once somewhat combined, mix in the eggs and the broth. Step Three: bake. Preheat the oven to 350. Transfer the mixture from the mixing bowl to the carved pumpkin and top with the dried cranberries.
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From diyandfun.com
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RECIPE REVIEW: DORIE GREENSPAN'S PUMPKIN STUFFED WITH ...
And as much as I enjoy sweet pumpkin recipes, I find the savory dish has just as much going for it, if not more. Mix and Match to Make It Your Own . Dorie suggests tossing stale bread cubes, chunks of cheese, garlic, crumbled bacon, and chopped fresh herbs together in a bowl and then stuffing the mixture into a hollowed-out pumpkin. Pour in a little heavy cream to …
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From thekitchn.com
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SAVORY STUFFED PUMPKIN RECIPE - PCC COMMUNITY MARKETS
Chop. Lightly sauté onion and celery in olive oil. In a large bowl, combine hazelnuts, celery, onion and the remainder of ingredients, except for Gouda. Heap the pumpkin halves with stuffing. Bake, covered, for 20 more minutes. Remove from oven and cover each pumpkin with a layer of Gouda (optional). Bake, uncovered, for an additional 10 minutes.
From pccmarkets.com
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From pccmarkets.com
Servings 6Estimated Reading Time 40 secs
SAVORY STUFFED PUMPKIN RECIPE - HGTV
Put the cap in place and bake the pumpkin for about 2 hours (check after 90 minutes) or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top …
From hgtv.com
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PHEASANT SAUSAGE STUFFED PUMPKIN - PROJECT UPLAND
Wild Game Recipes Pheasant Sausage Stuffed Pumpkin by Jack Hennessy. October 11, 2021 Jack Hennessy. Jack Hennessy grew up in the South Suburbs of Chicago… Jump to Recipe Print Recipe. Welcome fall with a savory stuffed pumpkin dish that boasts bold flavors and upland bird meat. Though our reasons why may vary, we all can likely agree fall is …
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From projectupland.com
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SAVORY STUFFED PUMPKIN WITH SAUSAGE AND ... - RECIPES LIST
Savory Stuffed Pumpkin with Sausage and Gruyère. Rating: (1 rated) Recipe Yield: Serves 4 to 6 . Preparation. 1 large baking pumpkin (approximately 5 to 10 pounds) 1 (1-pound) loaf day-old crusty bread, such as sourdough or French baguette 1 1/2 cups (about 5 1/2 ounces) grated Gruyère cheese 2 tablespoons neutral cooking oil, such as canola 1 pound uncooked Italian …
From recipes-list.com
From recipes-list.com
SAVORY STUFFED PUMPKIN | RECIPE | PUMPKIN STEW, PUMPKIN ...
Oct 31, 2012 - "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!"
From pinterest.ca
From pinterest.ca
SAVORY STUFFED PUMPKIN RECIPE: HOW TO MAKE IT - FOOD NEWS
Stuffed Pumpkin. Stuffed Pumpkin Dinner This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.—Christin Holt, Kingsburg, California Mac & Cheese Stuffed Pumpkin Give mac & cheese a fall makeover. Get the recipe from Cooking on the Side. Pumpkin may be inherently sweet, but in savory …
From foodnewsnews.com
From foodnewsnews.com
SAVORY STUFFED PUMPKIN (WITH DFC HOUSE-MADE ... - DAVIS FOOD
Melt butter in a large skillet over medium heat. Add the onion and sauté for 5 minutes or until limp. Add DFC House-Made sausage and cook until lightly browned, then add the garlic and apples and cook 2 minutes more. Remove from heat. In a medium bowl, combine the onion and sausage mixture with the rice and mix together until combined.
From davisfood.coop
From davisfood.coop
SAVORY STUFFED PUMPKIN | RECIPE | PUMPKIN, ONE PAN DINNER ...
Oct 14, 2020 - New England fall comfort food! Stuffed pumpkin brings both sweet and savory flavors with roasted pumpkin and beef and potato stuffing.
From pinterest.com
From pinterest.com
SAVORY PUMPKIN RECIPES PERFECT FOR FALL - GATHER IN MY KITCHEN
SAVORY – PAGE 3 – MRS CLUELESS
Other Desserts Recipes Savory. My Thanksgiving Recipes. Recipes Savory. Mac and Cheese Stuffed Pumpkin. Recipes Savory. Zucchini Tart. Lebanese Dishes Recipes Savory. Loubyé Bi Zeit (Green Beans in Oil) Recipes Savory. Lemon-Thyme Chicken Roast. Lebanese Dishes Recipes Savory. Homey Lebanese Chicken Soup. Lebanese Dishes Recipes Savory. …
From mrsclueless.com
From mrsclueless.com
9 SAVORY PUMPKIN RECIPES TO CELEBRATE THE SEASON
SAVORY STUFFED PUMPKIN RECIPE: HOW TO MAKE IT
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 ...
From nicetaste.netlify.app
From nicetaste.netlify.app
30 SAVORY PUMPKIN RECIPES - TASTE OF HOME
WHOLE ROASTED PUMPKIN STUFFED WITH SAVORY MUSHROOM BREAD ...
Sheri makes a whole roasted pumpkin stuffed with savory bread pudding. Recipe Courtesy of Sheri Castle. Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence …
From pbsnc.org
From pbsnc.org
20 SAVORY PUMPKIN RECIPES YOU HAVE TO TRY | ALLRECIPES
Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding. "Cheesy, crispy, crunchy and warm," says recipe creator RusticJoyfylFood. "This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish."
From allrecipes.com
From allrecipes.com
SAVORY STUFFED PUMPKIN “SEVEN POINT FIVE” – MISHA'S KIND …
SAVORY STUFFED PUMPKIN “SEVEN POINT FIVE” Cook Time: 1 hour Total Time: 1 hour 30 minutes Yield: 5-6 servings INGREDIENTS: 5-6 MINI PUMPKINS 2 CUPS COOKED BROWN RICE 3 TBSP OLIVE OIL 1 1/2 CUP DICED YELLOW ONION 1 TBSP MINCED GARLIC 1/2 CUP FINELY DICED CELERY 1 1/2 TSP DRIED ROSEMARY 1 1/2 TSP DRIED MEXICAN …
From mishaskindfoods.com
From mishaskindfoods.com
SAVORY STUFFED PUMPKIN RECIPES
More about "savory stuffed pumpkin recipes" SAVORY MUSHROOM AND QUINOA STUFFED MINI PUMPKINS - SIMPLE ... 2019-09-29 · Today’s recipe for Savory Mushroom and Quinoa Stuffed Mini Pumpkins flaunts all that mini pumpkin table drama! The sweetness of the pumpkin paired with a savory… From simpleseasonal.com 4.3/5 (35) Category Sides Cuisine …
From tfrecipes.com
From tfrecipes.com
550 SAVORY PUMPKIN RECIPES IDEAS | PUMPKIN RECIPES ...
Oct 19, 2021 - Explore Jen Theriault's board "Savory pumpkin recipes", followed by 212 people on Pinterest. See more ideas about pumpkin recipes, recipes, pumpkin.
From pinterest.com
From pinterest.com
10 BEST MEAT STUFFED PUMPKIN RECIPES - YUMMLY
COMMENTS ON: SAVORY STUFFED PUMPKIN
Your Whole Foods Co-op in Duluth, MN ... Comments on: Savory Stuffed Pumpkin
From wholefoods.coop
From wholefoods.coop
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