BAKED MINIATURE PUMPKINS
Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.
Provided by Kim Smith
Categories Side Dish Vegetables Squash
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g
ROASTED HERBED PUMPKIN
This is such an easy side dish recipe that can be made in a jiffy. The roasted pumpkin is flavored with a range of herbs and spices that you can adjust to your own preference.
Provided by ilka222
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
- Bake in the preheated oven until soft, about 30 minutes.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9.1 g, Fat 7.2 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 583.6 mg, Sugar 1.6 g
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
WHOLE ROASTED PUMPKIN
Steps:
- Preheat your oven to 350F. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle. Use a large spoon to scrape out the seeds, and reserve them for another use. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.
WHOLE PUMPKIN BAKED WITH CREAM AND CHEESE RECIPE
Provided by ROBandSEAN
Number Of Ingredients 9
Steps:
- Instructions: Preheat the oven to 375ºF/191ºC. Using a narrow pointed knife, slice around the stem of the pumpkin at a 45-degree angle. Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full. Whole Baked Pumpkin - Filled with Cheese Fill the pumpkin with cream until about two-thirds full. Season with salt, pepper, and nutmeg. Throw in a knob of butter, because we all know that pumpkins and butter always pair well. Whole Baked Pumpkin - Filled with Cream and Butter Replace the pumpkin top. The filled pumpkin is now ready to bake. Whole Baked Pumpkin - Covered Bake at 375ºF/191ºC for about 45 minutes to 1 1/4 hours, until tender and spoonable. Check the pumpkins for doneness by removing the lid and poking it with a knife or skewer. Whole Baked Pumpkin - Side To Serve: Scoop out the pumpkin flesh with the cream and cheese into warmed soup bowls. Serve piping hot.
MIDDLE EASTERN WHOLE STUFFED PUMPKIN
This came from Super Food Ideas and was submitted by the Portelli family for when they have family gatherings. It was suggested you could make up the mince mix the day before, cover and keep in the refrigerator. Also suggested that any excess stuffing could be put in a small baking dish, covered and bake for 30 minutes with the pumpkin. If you choose to make the mince and rice mix the day before allow about 30 minutes to cook and prepare (have not included this in the recipe as I assume it would be done while the pumpkin in baking).
Provided by ImPat
Categories Pumpkin
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 210C/190C fan forced.
- Using a sharp knife, carefully cut a circle from the top of the pumpkin, leaving a 4 cm border.
- Wrap pumpkin lid in foil and place on a baking tray.
- Scoop seeds and membrane from pumpkin and discard.
- Place pumpkin, cut side down on a baking tray and cover with foil.
- Bake for 1 hour or until flesh is just tender.
- Meanwhile cook rice following packet instructions and drain and then transfer to a bowl and cover.
- Heat oil in a large saucepan over medium high heat and cook onion stirring for 5 minutes or until soft and then add lamb mince and cook stirring with a wooden spoon to break up the mince, for 6 minutes or until browned.
- Add harissa, cumin, cinnamon, chilli flakes, stock, chickpeas and lentils and simmer, stirring occasionally for about 15 minutes or until heated through and season with salt and pepper and then add rice to lamb mixture and stir in the coriander and half the pistachios and set aside.
- Transfer pumpkin to a board and cut 1 cup of flesh from inside the pumpkin and roughly chop the flesh and add to rice mixture.
- Fill pumpkin cavity with rice mixture, pressing down firmly with the back of a spoon (see note in intro about excess mix) and return the lid to the pumpkin.
- Wrap pumpkin in foil and return to baking tray and bake for 1 hour 30 minutes to 2 hours or until tender when pierced with a skewer and let stand for 5 minutes.
- Remove foil from pumpkin and transfer to a plate (base will be quite soft) and cut into wedges and dollop with yoghurt and sprinkle with remaining pistachios and serve.
Nutrition Facts : Calories 494.1, Fat 18.8, SaturatedFat 5.6, Cholesterol 30.9, Sodium 157.7, Carbohydrate 66, Fiber 8.8, Sugar 7.4, Protein 20.6
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