PUMPKINS STUFFED WITH BRANDIED FRUIT AND NUTS
The perfect healthy seasonal dessert. It serves beautifully and is wonderful over vanilla ice cream or a simple pound cake.
Provided by Kbakerbio
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven for 375 degrees.
- Cut a wide circle around the stem at the top of the pumpkin. Make sure to cut diagonally so that when the "lid" is placed back on, that the top doesn't fall through. Scoop out the seeds and strings. Mix 2 tablespoons butter with 2 tablespoons maple syrup and rub the mixture on the inside surface of the pumpkin. Bake for 15-20 minutes covered with foil (time depends upon size and thickness of the pumpkin meat -- the flesh of the pumpkin should be starting to soften, but not mushy). Cook longer time for larger pumpkins.
- While it is baking, melt 2 tablespoons of butter in a skillet and saute the pear and apple until soft. Add the brown sugar and orange juice and cook until brown sugar is melted and resembles a thin syrup. Remove from heat and toss in the dried fruit and nuts, the spices, and the brandy. There will probably be extra, but stuff the inside of the pumpkin as much as possible, then stuff you mouth with the rest. Rewrap with foil and bake for another 30 minutes. For larger pumpkins, it may take slightly longer. Test doneness by piercing flesh of the pumpkin on the top with fork. Cooked pumpkin should look darker and moister than uncooked.
- When done, cool with the "lid" off for 20 minutes, set out for presentation, then serve by scooping out flesh of pumpkin along with stuffing and juices. I put it over vanilla ice cream or a sweet bread like pumpkin or gingerbread -- yum!
Nutrition Facts : Calories 217.7, Fat 8.5, SaturatedFat 4, Cholesterol 15.3, Sodium 121.8, Carbohydrate 34.7, Fiber 3.2, Sugar 28.2, Protein 1.2
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.
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