Friday, October 20, 2006

Stuffed Pumpkin with Roasted Autumn Vegetables

Want to serve pumpkin in a way that will surprise and delight your guests? Try this nutritious and fun recipe. Makes a fantastic side dish!

You will need:

-1 medium Jack-O-Lantern or Sorcerer pumpkin, top removed, seeded and cleaned out.
-1 onion - coarsely cubed (about 1 inch pieces)
-1 leek - coarsely chopped (about 1 inch pieces) carefully washed.
-1 large carrot, peeled and sliced into 1 inch pieces.
-1 large parsnip, peeled and sliced into 1 inch pieces.
-1 large potato, peeled and cut into 1 inch cubes.
-1 large sweet potato, peeled and cut into 1 inch cubes.
-1 celery stick, sliced into 1 inch pieces.
-1 zucchini, washed and sliced into 1 inch pieces.
-Olive oil
-1 tsp or more salt
-pepper to taste
-1 tsp thyme powder(dry)
-pinch sage powder(dry)
-1 tsp rosemary powder(dry)

Preheat oven to 350 F. Brush the inside of the pumpkin with olive oil and salt to bring out sweetness. Place it hole down on an oiled cookie sheet and bake for 30 minutes or until soft but not too soft as it will have to hold all the other roasted vegetables, so it needs to retain its shape. At the same time, mix all the other vegetables and herbs into large bowl and drizzle oil lightly to cover. Mix to coat all vegetables with oil and herbs. Salt and pepper to taste. Place vegetables on oiled baking dish, large enough to hold all vegetables in single layer and roast for 30 minutes or until cooked but still firm.

Once the pumpkin and vegetables are cooked through, remove from oven. Carefully turn over the pumpkin, making sure you let it retain it's shape. It may be soft and will be very hot, so please be careful when handing it as steam will have built up inside the cavity of the pumpkin. Place the pumpkin in serving dish. Fill it with the roasted vegetables. Serve immediately. You can cut the pumpkin into wedges and serve like a pie with the roasted vegetables as filling.

No comments: