Grilled Pumpkin Bowl With Veggies Recipes
CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE
This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.
Provided by gptraveler
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 6h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
- Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
- Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
- Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
- Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 65.8 g, Cholesterol 28.7 mg, Fat 13 g, Fiber 7.7 g, Protein 13.7 g, SaturatedFat 5.8 g, Sodium 895.6 mg, Sugar 12.4 g
GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT
During grilling, the sugars in the pumpkin caramelize. Per chef Duke: The combination of sweet and salty, coupled with crisp rosemary, will give you a different way of thinking about pumpkin. I'm estimating amounts; just season to taste. Based on recipe published on MotherEarthNews.com by Deanna Duke.
Provided by treehuggingmom
Categories Pumpkin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill to medium-high.
- Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
- Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
- Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.
GRILLED PUMPKIN BOWL WITH VEGGIES
WOW, heres a pumpkin/squash dish that isn't laden with extra sugars! These are so cool you'll love to present them to guests. At first glance this looks like it going to be involved, it isn't! I used my oven and then the broiler for the second "grilling" and a wok on the stove top for the veggies and it worked perfectly. I'm listing this as diabetic but be careful as it has a lot of natural sugars in it.
Provided by Annacia
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. To make pumpkin serving bowls, cut off the top of the pumpkins; discard tops; scoop out stringy pulp and seeds. (Use seeds in Toasted Pumpkin Seeds.) Place pumpkins bowls, cut side down, in 3-quart rectangular baking dish. Add 2 tablespoons water. Bake for 30 to 45 minutes or just until tender.
- In a small bowl combine melted butter, brown sugar, chili powder, and cinnamon. To grill pumpkin bowls, brush inside and cut edges of pumpkins with some of the butter mixture. Set aside remaining butter mixture. Place pumpkins, cut side down, directly on the rack of an uncovered grill over medium-hot coals (for a gas grill, preheat grill 10 minutes, reduce heat to medium). Grill for 10 to 15 minutes or until browned. Remove from grill to a platter. Cover loosely with foil to keep warm.
- In a bowl toss sweet peppers and onion with oil, salt, and pepper. Heat a 12-inch cast iron skillet or grill wok on grill over medium-hot coals (for a gas grill, use medium heat). Add vegetable mixture; cook and stir 6 to 8 minutes until vegetables are crisp-tender. Add tomatoes; cook and stir 1 to 2 minutes more or until tomatoes are heated through. Stir in reserved butter mixture (if using a grill wok, return vegetables to a large bowl before adding butter mixture). Toss gently.
- To serve, place grilled pumpkin bowls on a serving platter. Spoon vegetable mixture into pumpkin bowls scooping up some of the pumpkin pulp. Sprinkle with snipped cilantro. Makes 6 side-dish servings.
Nutrition Facts : Calories 324.7, Fat 15.9, SaturatedFat 7.4, Cholesterol 27.1, Sodium 390.1, Carbohydrate 47.5, Fiber 6, Sugar 16.9, Protein 6.7
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