Miniature Pumpkins Stuffed With Spiced Lentils Recipes

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

The pumpkin - or those squashes whose non-English names translate as "pumpkin" - is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let's assume you're working with a pumpkin. Start just as if you were carving a jack-o'-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)

Provided by Mark Bittman

Categories dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Moroccan-Style Pumpkin (With Lentils) image

Steps:

In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 760 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

2 tablespoons olive oil, plus a little more if necessary
1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
Salt and freshly ground black pepper
1 large or 2 medium onions, roughly chopped
6 cups 1-inch cubes pumpkin flesh
2 teaspoons minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 fresh bay leaves
1/2 cup dry white wine
2 cups chicken, beef or vegetable stock
1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
1 cup lentils
Chopped cilantro for garnish

BAKED MINIATURE PUMPKINS

Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.

Provided by Kim Smith

Categories Side Dish Vegetables Squash

Yield 2

Number Of Ingredients 4

Baked Miniature Pumpkins image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g

Ingredients

1 small sugar pumpkin
1 teaspoon brown sugar
½ teaspoon butter
2 pinches ground cinnamon

More about "miniature pumpkins stuffed with spiced lentils recipes"

STUFFED MINI PUMPKINS | READY SET EAT

Web Step one. Preheat oven to 400°F. Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. After cooking, place mini pumpkins to the side while …
From readyseteat.com

Miniature Pumpkins Stuffed With Spiced Lentils Recipes

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

BAKED MINIATURE PUMPKINS

Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.

More about "miniature pumpkins stuffed with spiced lentils recipes"

STUFFED MINI PUMPKINS | READY SET EAT

WILD RICE STUFFED MINI PUMPKINS - CROWDED KITCHEN

HOW TO MAKE BABY PUMPKIN STUFFED WITH SPICED LENTILS

HOW TO MAKE BABY PUMPKIN STUFFED WITH LENTILS - THE INDEPENDENT

STUFFED MINI PUMPKINS - HALFBAKEDHARVEST.COM

ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN

STUFFED MINI PUMPKINS RECIPE | KITCHN

MINIATURE PUMPKIN - ETSY

10 BEST MEAT STUFFED PUMPKIN RECIPES | YUMMLY

MINIATURE PUMPKINS STUFFED WITH SPICED LENTILS RECIPE

THANKSGIVING STUFFED ROAST PUMPKINS RECIPE - SERIOUS EATS

BABY PUMPKIN STUFFED WITH SPICED LENTILS | JENNIS

STUFFED PUMPKINS RECIPE - BBC FOOD

SAVORY MUSHROOM AND QUINOA STUFFED MINI PUMPKINS

THE BEST STUFFED PUMPKIN RECIPE - THE GIRL ON BLOOR

MINIATURE PUMPKINS - ETSY

PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS

AMAZON.COM: MINIATURE PUMPKINS

LENTIL STUFFED PUMPKIN | MINDFUL CHEF

You'll also love

Related Search