Thursday, November 7, 2013

Savory Baked Stuffed Pumpkin

Years ago, a friend gave me a recipe titled, "The Pumpkin is the Casserole." Clever, no? It was delicious, but I lost it as paper recipes and cookbooks went the way of the web. When sugar pie pumpkins went on sale at Whole Foods a few weeks ago, I decided it was time to reinvent that recipe. I've done it two ways. First, I did a 'I'm not going to the store' version. Then, I went the more tasty route. I'll share both.

Since the first included things in my pantry and freezer, we'll call it:

Pantry Stuffed Pumpkin

 1 sugar pie pumpkin (3-4lbs.)
1lb. ground beef
1/2 cup each: frozen corn and frozen peas - thawed, onion - chopped, bell pepper- chopped, diced carrot
1 cup canned diced tomatoes
1/2 cup cooked rice, optional
 sea salt and black pepper to taste
meat seasoning rub or other spices
1/2 tsp. each:  garlic powder, onion powder
1/2 cup dry white wine
Score the top of the pumpkin and remove the stem. Clean out the seeds and 'guts.' 


Place pumpkin on a parchment lined baking sheet. Brown ground beef, drain fat, and set aside. I don't drain the heck out of the meat for a recipe like this, as a little of the fat will improve taste and digestion. Pumpkin can be hard to digest! Saute onion, carrot and bell pepper for a couple minutes in a little olive oil or butter. Add the thawed peas and corn. Saute until carrots are soft. Place ground beef, vegetables and remaining ingredients in a large bowl and combine. Place stuffing into the pumpkin and replace the 'lid' of the pumpkin. Bake  at 375 degrees for 45minutes, or until the interior flesh of the pumpkin is very soft. As you serve, scrape the insides of the pumpkin as you scoop out the stuffing. Enjoy!

Savory Baked Pumpkin

1 sugar pie pumpkin (3-4lbs.)
1lb. ground turkey, lamb, beef, or pork sausage
1/2 cup each: porcini mushrooms - sliced, dried cranberries, pine nuts - toasted, onion - diced, celery -diced
1/2 cup dry white wine
1/2 cup cooked rice, optional
1/2 cup Gruyere or other cheese  - broken into cubes, optional
1/4 cup chopped scallions
1tbsp. garlic, minced
 sea salt and black pepper to taste
pinch nutmeg

Score the top of the pumpkin and remove the 'lid.' Scrape out the seeds and 'guts' of the pumpkin. Place on a parchment -lined baking sheet. Brown the meat and remove from the pan, reserving some of the fat to saute the mushrooms, onion, celery and garlic. Saute on med-high, until mushrooms release their liquid and onions and celery are soft. In a large bowl, combine the meat, sauteed veggies, and remaining ingredients. Place stuffing into the shell of the pumpkin and replace the lid. Bake at 375 degrees for 45 minutes or until the interior flesh of the pumpkin is very soft. When serving, be sure to scrape the sides of the pumpkin well, as you scoop out the stuffing, so as to get pumpkin with every serving. Enjoy!