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.
ROASTED STUFFED PUMPKIN
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.
Provided by Nigella Lawson
Categories dinner, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
- In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
- When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
- Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 718 milligrams, Sugar 13 grams, TransFat 0 grams
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
More about "roasted stuffed pumpkin recipes"
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING PUMPKINS
From delish.com
Email [email protected]Estimated Reading Time 40 secsOccupation Senior EditorPublished Oct 26, 2018
- Mushroom and Quinoa Stuffed Mini Pumpkins. These make the cutest holiday side dish. Get the recipe from. Advertisement - Continue Reading Below.
- Cheesy Bread Pudding Stuffed Pumpkin. Cheese pull goals. Get the recipe from. Advertisement - Continue Reading Below.
- Pumpkin Cheesecake Stuffed Pumpkin. The only way to eat pumpkin cheesecake is out of an actual pumpkin. Get the recipe from Creme de la Crumb. Advertisement - Continue Reading Below.
- Pumpkin Booze Bucket. Add ice, chill drinks. This is a Halloween party MUST. Get the tutorial from Everyday Dishes. Advertisement - Continue Reading Below.
- Roasted Garlic Sage Pesto Pumpkin Soup. The most meta pumpkin soup could ever be. Get the recipe from Half Baked Harvest. Advertisement - Continue Reading Below.
THANKSGIVING ROAST STUFFED PUMPKIN • THE GOOD …
From thegoodheartedwoman.com
5/5 (9)Total Time 3 hrsCategory Main DishCalories 300 per serving
- To make simple easy pumpkin gravy from the drippings: Heat 2 tablespoons of butter in a medium pan. Add drippings from pumpkin. Add 4 tablespoons of flour, stirring constantly and cook 1 minute. Pour in 2 cups of vegetable stock and stir to thicken. Remove from heat and add ½ cup of stuffing, breaking up the stuffing with the back of a wooden spoon. Season to taste.
THANKSGIVING STUFFED ROAST PUMPKINS RECIPE - SERIOUS EATS
BAKED STUFFED PUMPKIN RECIPE WITH RICE - SEEMA
From seema.com
ROASTED HONEY NUT SQUASH AND CHICKPEAS WITH HOT …
From cooking.nytimes.com
BRAISE & ROAST YOUR WAY THROUGH FALL WITH THESE COZY RECIPES
From food52.com
ROAST PUMPKIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PUMPKIN SOUP RECIPE (WITH ROASTED PUMPKIN!) – WELLPLATED.COM
From wellplated.com
A VEGETARIAN MAIN DISH FOR THANKSGIVING: ROASTED PUMPKIN WITH …
From vogue.com
WHOLE STUFFED ROASTED PUMPKIN RECIPE - EATINGWELL
From eatingwell.com
ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
From avirtualvegan.com
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
From epicurious.com
STUFFED ROASTED PUMPKIN RECIPE - ALDI SUPERMARKETS
From aldi.com.au
ROASTED STUFFED PUMPKIN | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
STUFFED PUMPKIN RECIPE (WITH SAUSAGE AND GRUYERE)
From thekitchn.com
STUFFED PUMPKINS RECIPE - BBC FOOD
From bbc.co.uk
THE BEST STUFFED PUMPKIN RECIPE - THE GIRL ON BLOOR
From thegirlonbloor.com
STUFFED ROASTED PUMPKIN | RECIPES | JAN
From janonline.com
BAKED PUMPKIN | VEGETABLES RECIPES | JAMIE OLIVER …
From jamieoliver.com
STUFFED PUMPKINS RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST SEASONAL RECIPES TO COOK THIS OCTOBER - BUZZFEED
From buzzfeed.com
STUFFED ROASTED PUMPKIN - HEATHER CHRISTO
From heatherchristo.com
SAUSAGE STUFFED BUTTERNUT SQUASH WITH SPINACH, PECANS, AND
From pinterest.com
BAKED STUFFED PUMPKIN RECIPE - STUFFED PUMPKINS WITH MEAT
From countryliving.com
You'll also love