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.
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
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
Steps:
- Preheat oven to 350 degrees F.
- Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
- Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion.
- Increase oven temperature to 375 degrees.
- Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
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.
STUFFED PUMPKIN
I took this to work this week, and got rave reviews on it. People loved the fact that they were being served out of a pumpkin. Even though the recipe calls for a sugar pumpkin, I actually made a triple batch and filled a jack-o-lantern pumpkin for work because I needed something that would serve a lot of people. However, jack-o-lantern pumpkins are not very good for eating themselves so everybody just ate the filling, whereas you should actually scoop out part of the flesh of the sugar pumpkin with the stuffing. I originally got this recipe off of here, but went I started to review it, with my list of modifications, I realized that it had changed so much that it was a completely different recipe so I am posting my own version. Note: You can modify the spices to your tastes, and I use Smart Balance in place of butter.
Provided by MsLizze
Categories Apple
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Cut off the top of the pumpkin, and remove the seeds and strings.
- Combine the apples, pecans, and craisins in a bowl.
- In a separate bowl combine the brown sugar and spices.
- In a third little bowl combine the vanilla and smart balance.
- Drizzle the smart balance mixture over the apple mixture, and stir.
- Add the brown sugar mixture to the apple mixture and toss until coated.
- Fill the pumpkin with the apple mixture.
- Bake the pumpkin in a shallow baking dish with the pumpkin top beside it for 1 1/2 hours, or until the pumpkin and apples are soft.
- If you have extra apple filling, you can bake it in a small baking dish beside the pumpkin also.
- You can either serve it warm or room temperature.
Nutrition Facts : Calories 302.2, Fat 12.2, SaturatedFat 2.7, Cholesterol 7.6, Sodium 32.8, Carbohydrate 51, Fiber 4, Sugar 44.1, Protein 1.4
STUFFED PUMPKIN
Step aside, jack-o'-lanterns. We've got another reason to carve a pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 19
Steps:
- Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins.
- Heat 3 tablespoons olive oil in a large saute pan over medium high until shimmering. Saute chestnuts, stirring occasionally, until they begin to brown. With a slotted spoon, transfer chestnuts to a plate. Add both mushrooms to skillet and saute, stirring occasionally, until mushrooms release their juices and begin to turn golden, about 15 minutes. Transfer to a large bowl and season with salt. Add bread cubes, and toss to mix.
- Heat 3 tablespoons olive oil in same pan over medium high. Add carrots, onions, celery, sweet potato, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add stock and simmer until vegetables are tender, about 5 minutes. Transfer contents of pan to bread mixture along with the chestnuts. Add apples, herbs, and another 3 tablespoons olive oil. Toss well and season stuffing with salt and pepper, then mix in the eggs.
- Preheat oven to 375 degrees. Remove top of pumpkin by cutting a circle about 5 inches in diameter around stem with a paring knife: reserve top. Scrape out and discard seeds and stringy flesh from pumpkin. Rub inside of pumpkin with remaining 1 tablespoon olive oil and season with salt and pepper. Spoon stuffing into pumpkin and replace top. Bake stuffed pumpkin on a rimmed baking sheet until pumpkin is tender when pierced with a skewer, 1 1/2 to 2 hours. (Do not overcook pumpkin or the side may split.) To serve, remove top and scoop out stuffing and some pumpkin flesh with a large spoon.
More about "stuffed pumpkin i recipes"
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING …
From delish.com
Occupation Senior EditorAuthor Sienna Livermore
BAKED STUFFED SUGAR PUMPKIN | BASICS
From basicsmarket.com
BEST STUFFING STUFFED PUMPKINS RECIPE - HOW TO MAKE …
From delish.com
10 BEST MEAT STUFFED PUMPKIN RECIPES | YUMMLY
From yummly.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 PUMPKIN DESSERT RECIPES FOR FESTIVE AND TASTY SWEET TREATS
From deavita.net
STUFFED PUMPKINS RECIPE - BBC FOOD
From bbc.co.uk
10 BEST VEGETARIAN STUFFED PUMPKIN RECIPES | YUMMLY
From yummly.com
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
From epicurious.com
THE GREAT STUFFED PUMPKIN • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
PUMPKIN SEMIFREDDO WITH CHOCOLATE-COVERED PISTACHIOS | JORDAN …
From rachaelrayshow.com
THE BEST STUFFED PUMPKIN RECIPE - THE GIRL ON BLOOR
From thegirlonbloor.com
ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
From avirtualvegan.com
10 BEST MEAT STUFFED PUMPKIN RECIPES | YUMMLY
From yummly.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