Stuffed Pumpkin Stew Recipes

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STUFFED PUMPKIN STEW



Stuffed Pumpkin Stew image

Each vegetable is perfectly cooked and colorful, and the chicken takes on a wonderful flavor after it is warmed inside the steaming-hot pumpkin. Each portion of this dinner recipe is served with a big slice of the roasted pumpkin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 20

Coarse salt and freshly ground pepper
10 brussels sprouts, trimmed
6 ounces green beans, trimmed
4 ounces sugar snap peas, trimmed
1 cheese pumpkin (about 10 pounds), seeded, top reserved
3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
10 chicken thighs and legs, skin-on
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons unsalted butter
3 medium crisp baking apples (any type), cored and quartered
1 jar (7 ounces) vacuum-packed whole peeled chestnuts
12 ounces baby white potatoes, quartered
2 leeks, halved, light-green and white parts only, rinsed well and cut diagonally into 1 1/2-inch-thick slices
5 carrots, cut diagonally into 1-inch-thick slices
2 turnips, cut into eighths
4 parsnips, cut diagonally into 1-inch-thick slices
1/2 medium butternut squash, seeded and cut into 1-inch cubes
1/2 celery root, peeled and cut into 1-inch cubes
2 tablespoons thinly sliced garlic
1/2 cup packed fresh flat-leaf parsley, coarsely chopped

Steps:

  • Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add brussels sprouts, and cook until bright green and crisp-tender, about 2 minutes. With a slotted spoon, transfer to ice-water bath. Repeat with green beans and snap peas. Drain.
  • Preheat oven to 375 degrees. Rub inside of pumpkin and cut side of its top with 3 tablespoons oil. Place pumpkin and top on a parchment-lined baking sheet, and roast until they are tender but still holding shape, about 1 hour.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Working in batches, cook chicken until golden brown, 3 to 4 minutes per side. Remove excess fat from skillet. Repeat with remaining chicken, adding 1 tablespoon oil to skillet with each batch. Place chicken on a baking sheet. Add stock to skillet, and bring to a boil, scraping bottom. Pour stock into a small bowl.
  • Roast chicken until golden brown and cooked through, about 40 minutes. Reserve pan juices.
  • Heat butter in a large skillet over medium heat. Add apples, and cook, stirring occasionally, until golden and softened, about 10 minutes. Stir in chestnuts, and remove from heat.
  • Combine potatoes, leeks, carrots, turnips, parsnips, squash, and celery root in a large bowl. Toss with remaining 1/2 cup oil, and season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet, and roast until golden and tender, about 40 minutes. Add brussels sprouts, green beans, snap peas, apple mixture, and the garlic, and toss. Roast until garlic is golden brown and vegetables are heated through, about 10 minutes.
  • Combine chicken, vegetables, parsley, stock, and 2 tablespoons reserved pan juices in a large bowl. Place mixture in pumpkin, and roast until heated through, about 15 minutes. Slice pumpkin into wedges. Serve each pumpkin wedge with some stew.

STUFFED PUMPKINS



Stuffed Pumpkins image

Provided by Food Network

Number Of Ingredients 6

1 medium sized pumpkin, about 6 inches in diameter
3 cups cornmeal
1 1/2 cups buttermilk
1 1/2 cup water
1 1/2 large eggs
9 tablespoons vegetable oil

Steps:

  • Thoroughly clean the outside of the pumpkin. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine stuffing ingredients and mix well in a bowl. Fill the pumpkin with the stuffing. (Be sure to leave some space at top.) Cover with lid, and bake on an oiled cookie sheet for 50 minutes at 400 degrees. Lower the temperature to 375 degrees for 40 minutes or until the stuffing sets. (The stuffing is set when a fork is inserted in the center and comes out clean.)
  • Cut the pumpkin into eight sections and serve the wedges topped with either cranberry sauce or gravy

STUFFED PUMPKIN



Stuffed Pumpkin image

Provided by Food Network

Categories     main-dish

Time 1h25m

Number Of Ingredients 3

1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon

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 WEDGES



Stuffed Pumpkin Wedges image

Serve this easy, beautiful, and delicious side dish with some cranberry chutney, a roast (or stew), and a nice warm cup of apple cider for a wonderful seasonal menu. Add 1/4 cup of raisins, or chopped dried fruit bits (such as apples, cranberries or apricots) to the stuffing if you like. A special thanks to Chef #599450 for helping us revise this recipe. The amounts, etc have been edited since her review. :)

Provided by 2Bleu

Categories     Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cornmeal
2 1/2 cups buttermilk
8 ounces reduced-fat cream cheese
4 tablespoons butter, melted (1/2 stick)
2 tablespoons brown sugar, more if desired
2 teaspoons pumpkin pie spice
2 large eggs, beaten
1/4 cup raisins (or any dried fruit bits) (optional)
1 medium whole pumpkin, approximately 8 inches in diameter
6 ounces cranberry chutney

Steps:

  • Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
  • Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
  • Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
  • Cut the pumpkin into six sections and top with cranberry chutney.

Nutrition Facts : Calories 375.2, Fat 17.5, SaturatedFat 9.6, Cholesterol 106.8, Sodium 391.9, Carbohydrate 44.3, Fiber 3, Sugar 11.9, Protein 11.9

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed with Everything Good image

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

Steps:

  • Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
  • Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
  • In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
  • Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
  • Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

LITTLE PUMPKINS STUFFED WITH A BEAN STEW



Little Pumpkins Stuffed With a Bean Stew image

I made this tonight, and it is perfect autumn fare. I am wondering if any of you can convince your kiddies to eat them on Halloween, as it seems like you could adapt it for that. Perhaps you could pretend that the beans were rats kidneys or something equally disgusting. You could easily use chickpeas or any other white beans if you wanted. This is based on a recipe I found in Super Food Ideas, an Australian publication.

Provided by Sassy Syrah

Categories     Stew

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

2 golden nugget pumpkin
1 tablespoon extra virgin olive oil or 1 tablespoon olive oil flavored cooking spray
1 tablespoon butter
1/2 large leeks or 1 small leek
1 parsnip
1 carrot
2 cloves garlic
1 tablespoon flour
190 ml vegetable stock
220 g cannellini beans
1 teaspoon za'atar spice mix (or use some thyme, sesame seeds and salt)
4 tablespoons chopped walnuts
2 tablespoons soft goat cheese

Steps:

  • Preheat your oven to 200C.
  • Cut a lid from the pumpkins.
  • Remove the seeds from the pumpkins with a spoon.
  • Spray the inside of the pumpkins with olive oil spray or brush with the oil.
  • Season.
  • Place on a baking tray with the lids and bake for 30 minutes.
  • Remove lids from tray, and turn pumpkins over.
  • Bake shells for an additional 30 minutes.
  • Whilst this is happening, prepare the stew.
  • Slice the leek thinly.
  • Chop the carrot and parsnip into about a 1cm dice.
  • Chop garlic roughly.
  • Melt the butter over a medium heat and add the leek, carrot, parsnip and garlic.
  • Cover and lower heat, cooking for 5 minutes.
  • Add flour to vegetables and cook until the flour cannot be seen.
  • Add the stock slowly, stirring the whole time over a low heat until the liquid thickens.
  • Add the beans and Zaatar, stirring until heated through.
  • Remove from heat and stir in chopped walnuts and goats cheese.
  • Season with salt and pepper to taste.
  • Spoon the mixture into pumpkin shells.
  • Top with lids and bake at 200C for 20 minutes.

Nutrition Facts : Calories 387.1, Fat 23.1, SaturatedFat 5.7, Cholesterol 15.3, Sodium 561.8, Carbohydrate 35.8, Fiber 11.1, Sugar 5.8, Protein 12

STUFFED PUMPKIN



Stuffed Pumpkin image

Delicious, low-carb, diabetic-friendly. Can also be made using 6 halved acorn squash.

Provided by CrisDee

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

2 small pumpkin, halved and seeded
2 tablespoons butter, softened
½ pound ground beef
½ pound ground pork
1 cup chopped fresh spinach
1 cup cauliflower rice
1 onion, chopped
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.
  • Bake in the preheated oven until flesh is tender, about 50 minutes.
  • Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper; fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture; top each with remaining Parmesan cheese.
  • Bake in the oven until filling is cooked through, about 10 minutes more.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.4 g, Cholesterol 104.2 mg, Fat 28.8 g, Fiber 3.3 g, Protein 30.8 g, SaturatedFat 13.7 g, Sodium 1007.6 mg, Sugar 6.4 g

CHEESE-STUFFED PUMPKIN SLICES



Cheese-Stuffed Pumpkin Slices image

Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.

Provided by ItalianTapas

Categories     Side Dish     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 7

1 tablespoon unsalted butter, melted
1 (5 pound) pumpkin
¼ cup extra-virgin olive oil
6 sprigs fresh thyme, leaves stripped, or more to taste
sea salt and ground black pepper to taste
4 ounces fresh mozzarella cheese
2 ounces grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
  • Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
  • Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
  • Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
  • Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
  • Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 24.3 g, Cholesterol 19.1 mg, Fat 13.4 g, Fiber 4.4 g, Protein 10.2 g, SaturatedFat 4.8 g, Sodium 241.1 mg, Sugar 4.1 g

STUFFED PUMPKIN DINNER



Stuffed Pumpkin Dinner image

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

1 large pumpkin (5-1/2 to 6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup finely chopped fully cooked ham
2 eggs, beaten
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cider vinegar

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



Stuffed pumpkin image

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

1 medium-sized pumpkin or round squash (about 1kg)
4 tbsp olive oil
100g wild rice
1 large fennel bulb
1 Bramley apple
1 lemon, zested and juiced
1 tbsp fennel seeds
½ tsp chilli flakes
2 garlic cloves, crushed
30g pecans, toasted and roughly chopped
1 large pack parsley, roughly chopped
3 tbsp tahini
pomegranate seeds, to serve

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 PEPPER RICE BAKE



Stuffed Pepper Rice Bake image

A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.

Provided by Yoly

Categories     Rice Casserole

Time 1h

Yield 4

Number Of Ingredients 12

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 (10.75 ounce) can tomato soup (such as Campbell's®)
1 (14.1 ounce) can diced tomatoes, undrained
1 ¼ cups water, or more as needed
½ cup white rice
1 tablespoon Worcestershire sauce
½ teaspoon Italian seasoning
salt and freshly ground black pepper to taste
4 medium bell peppers, diced
½ cup shredded mozzarella cheese

Steps:

  • Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
  • Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
  • Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg

PUMPKIN STEW



Pumpkin Stew image

This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Steps:

  • In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

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TRADITIONAL RECIPE: BEEF STUFFED PUMPKIN - FOOD NEWS
How to make meat stuffed pumpkin in the oven? 1 Heat the oven to 195°C (175°C in a fan oven), 375°F, gas 5 and soften the bread in warm water. 2 Fry two thirds of the minced meat in the oil. Add the spring onions, ginger, garlic, wrung-out bread, egg and the remaining meat. Add two thirds of the cheese and season with salt and ground black ...
From foodnewsnews.com


BRAZILIAN SHRIMP STUFFED PUMPKIN {CAMARãO NA MORANGA}
2021-09-13 Cook for 3 minutes. Add shrimp and cook for another 1 minute. Stir in tomatoes and cook until they are soft. Season to taste with salt and pepper. Remove skillet from heat and mix in chives and cilantro. When bake time is up, remove pumpkin from the oven, take off the tinfoil and set upright. Leave the oven heat on.
From corianderandlace.com


NOTES.GIFTSOC.COM
STUFFED PUMPKIN STEW Recipe by Pierre Schaedelin courtesy of Martha Stewart Magazine Serves 10 Coarse salt and freshly ground pepper 10 Brussels sprouts, trimmed 6 ounces green beans, trimmed 4 ounces sugar snap peas, trimmed 1 cheese pumpkin (about 10 pounds), seeded, top reserved 3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed 10 …
From notes.giftsoc.com


CAMARãO NA MORANGA (BRAZILIAN SHRIMP STUFFED PUMPKIN)
2020-11-19 Step 1: Prepare and roast the pumpkin. Wash and dry the pumpkin. Cut the top off and scoop out the stringy part and seeds. (Tip: You can toast the seeds for a tasty snack!) Make a paste by processing (or muddling) a chopped onion, some garlic cloves, a little bit of olive oil, and salt and pepper.
From oliviascuisine.com


RICE STUFFED PUMPKIN - WHISKED AWAY KITCHEN
2021-11-11 Partially cook the rice. Place the rice and 4 cups (1 liter) of water in a saucepan. Bring to a boil over medium heat, cook for one minute and then remove from heat. Cover and let sit for 10 minutes. Drain and transfer to a mixing bowl. Melt 1 tablespoon (15 g) of butter in the saucepan and add the onions.
From whiskedawaykitchen.com


PUMPKIN STUFFED WITH VEGETABLE STEW RECIPE | KEEPRECIPES: YOUR ...
1 fennel bulb with fronds 2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces 1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
From keeprecipes.com


BEEF STEW WITH PUMPKIN AND VEGETABLES (THE WICKED WITCH BEEF
In a large pot, cook the onions in the oil. Add and brown the meat on both sides. Season with salt and pepper. Add the garlic, oregano, thyme, bay leaf, broth, wine, and tomato paste. Cover and simmer gently for 2 hours or until tender. Remove the bones, break the meat into chunks and return to the pot. Add the vegetables.
From ricardocuisine.com


10 THINGS YOU CAN COOK INSIDE A PUMPKIN - KITCHN
2014-10-24 6. Roast Stuffed Pumpkin with Gingery Tomato Sauce from Nigella Lawson. This pumpkin is stuffed with jeweled rice and a gingery tomato sauce. 7. Roast Pumpkin with Cream, Thyme & Parmesan from BBC Good Food. This is probably the easiest stuffed pumpkin on the list. You only need six ingredients, including the pumpkin. 8.
From thekitchn.com


85 STUFFED PUMPKIN RECIPES IDEAS - PINTEREST.COM
Dec 20, 2021 - Explore Susan McEnulty's board "Stuffed Pumpkin Recipes" on Pinterest. See more ideas about pumpkin recipes, pumpkin, recipes.
From pinterest.com


STUFFED PUMPKIN STEW - MEALPLANNERPRO.COM
Coarse salt and freshly ground pepper; 10 brussels sprouts, trimmed; 6 ounces green beans, trimmed; 4 ounces sugar snap peas, trimmed; 1 cheese pumpkin (about 10 …
From mealplannerpro.com


STUFFED PUMPKIN DINNER RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian …
From recipeschoice.com


PUMPKIN STUFFED WITH VEGETABLE STEW - LACTO OVO VEGETARIAN …
Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes.
From fooddiez.com


BAKED SPICED PUMPKIN STUFFED WITH BULGAR AND BEEF - YOUTUBE
What's more unique than having stuffed pumpkin this holiday season? A great alternative to stuffed turkey, not to mention one of the very few recipes with pu...
From youtube.com


SAVORY STUFFED PUMPKIN | RECIPE | PUMPKIN STEW, PUMPKIN, …
Oct 31, 2012 - "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!"
From pinterest.ca


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Top Asked Questions

How do you make pumpkin stew?
Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top.
What is the best recipe for Pumpkin Soup?
Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow sturdy baking pan.
How do you cook a whole pumpkin?
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake).
How do you make a pumpkin salad?
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.

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