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
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
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.
Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
STUFFED PUMPKIN
Steps:
- Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish. Combine the corn bread, toasted bread and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well.
- In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.
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 STUFFED PUMPKIN
Pumpkin takes a while in the oven to soften, so you have to be willing to let it bake a couple of hours, but in my opinion, it's well worth the wait.
Provided by mplsgirl
Categories Vegetable
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 .
- Cut top from pumpkin and clean.
- Coat inside with butter and 1/4 cup brown sugar.
- Saute ground beef, onion, cabbage, and peppers in oil in large skillet. Drain fat.
- Add corn and barley to mix, then stuff mix into pumpkin.
- Add remaining brown sugar on top. Put on pumpkin top.
- Place pumpkin in a shallow pan with 2" of hot water. Bake for 1 1/2 to 2 hrs., or until tender.
More about "stuffed pumpkin ii food"
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING …
From delish.com
10 BEST MEAT STUFFED PUMPKIN RECIPES | YUMMLY
From yummly.com
THANKSGIVING STUFFED ROAST PUMPKINS RECIPE - SERIOUS …
From seriouseats.com
BAKED STUFFED SUGAR PUMPKIN | BASICS
From basicsmarket.com
STUFFED PUMPKINS RECIPE
From thespruceeats.com
3.3/5 (7)Total Time 2 hrs 15 minsCategory Dinner, Entree, Side DishCalories 413 per serving
STUFFED SHELLS WITH CHORIZO PUMPKIN CREAM SAUCE - FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 8Difficulty Easy
STUFFED PUMPKIN II POPULAR RECIPES - BISNIS PRO
From healthzonepluschannel.blogspot.com
SAVORY STUFFED PUMPKIN - HUNGER THIRST PLAY
From hungerthirstplay.com
STUFFED PUMPKIN II | RECIPE | THANKSGIVING RECIPES SIDE DISHES, …
From pinterest.com
FRINKFOOD - STUFFED PUMPKIN II
From frinkfood.com
STUFFED PUMPKIN II RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
STUFFED ALFREDO PIZZA PUMPKINS RECIPE - FOOD.COM
From food.com
BEST WESTERN FOOD RECIPES: STUFFED PUMPKIN II
From westernfoodrecipesbook.blogspot.com
THE BEST STUFFED PUMPKIN RECIPE - THE GIRL ON BLOOR
From thegirlonbloor.com
SAVOURY STUFFED PUMPKINS RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
STUFFED PUMPKIN II THE BEST RECIPES - FOOD GRABS
From recipesfoodgrabs.blogspot.com
WORLD BEST PUMPKIN FOOD RECIPES: STUFFED PUMPKIN II
From pumpkinfood.blogspot.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