Sweet N Savory Stuffed Pumpkin Recipes

Steps:

• Have ready a large, parchment-lined baking pan. Using a firm bladed knife, cut a lid from the top of the pumpkin about 5 to 6 inches (12.5 to 15 cm) in diameter. Scoop out the pumpkinseeds and set them aside for future roasting. Set the pumpkin aside on the prepared baking pan while preparing the stuffing. Combine the water and salt in a 2-quart (2 liter) saucepan, cover, and bring to a boil over high heat. Add the buckwheat, and when the water returns to a boil, cover the pan, and steam 15 minutes. Transfer the cooked buckwheat to a large mixing bowl. Combine the mushrooms, celery, onions, and olive oil in a large, deep skillet, and sauté, stirring frequently, until softened and lightly browned, about 8 to 10 minutes. Then, add the mixture to the bowl with the buckwheat. Preheat the oven to 375 F (Gas Mark 5). Add the remaining ingredients to the bowl and stir well to distribute flavors evenly. Adjust seasonings if needed. Add the pomegranate syrup and stir well. Spoon the mixture into the prepared pumpkin and cover it with the pumpkin lid. Bake in the preheated oven at 375 F. (Gas Mark 5) for 1 to 1/2 hours, until the pumpkin feels soft when pressed. Remove from the oven and transfer the pumpkin to a large serving platter. For a picture-perfect presentation, remove the pumpkin lid and lean it, standing against the base of the pumpkin. Garnish the base of the platter with fresh herbs and decorate with sliced persimmons or wedges of pomegranate. Serve with a large spoon so guests can scoop out some of the pumpkin along with the stuffing.