Delicious Stuffed Pumpkin Recipe For Thanksgiving

DELICIOUS STUFFED PUMPKIN RECIPE FOR THANKSGIVING

Steps:

• To make stuffed pumpkin, start by first washing the pumpkin thoroughly. Then, draw a circle around the top stem and cut it and put it aside. Discard the seeds and loosen the fibers from within the pumpkin. You can use the pumpkin seeds in salads or have them as a healthy snack.
• Once done, keep the pumpkin in a large Dutch oven and fill it with boiling water to a depth of almost 6 inches. Now add 0.5 teaspoons of salt. Cover the pumpkin with the top you had set aside, and allow it to simmer for half an hour or till the time the pumpkin becomes almost tender. Ensure that it still holds shape. You would not want it to become too tender as it would easily break. Now, remove the water carefully from the pumpkin and pat it dry, whilst allowing it to cool.
• Meanwhile, cook the minced beef, green pepper, and onions, in a large skillet on medium heat. Continue to cook it until the meat no longer remains pink in color, and the vegetables tender. Once done, let it cool. Place the mixture, thus created, in a large bowl and to it add cooked rice, ham, tomato sauce, sautéd garlic, eggs, pepper, oregano, vinegar and the remaining 0.5 teaspoons of salt. Mix well.
• Now, in a shallow and sturdy baking pan, place the pumpkin and firmly pack the beef and rice mixture (that you mixed in a large bowl) into it. Cover the top and bake the pumpkin at 350° for 1 hour, leaving the baking pan uncovered. Once done, let it stand for not less than 10 minutes.
• Once done, ensure you remove the top and if you prefer to use a paper towel to let out excess moisture from the top of the meat. Now slice the pumpkin into 6-8 wedges and serve. Enjoy this delicious Thanksgiving treat with your loved ones!

BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350 degrees F.
• Cut off the top of the pumpkin and set it aside.
• Scoop out seeds with a metal spoon.
• In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins and rum.
• Add the ginger, nutmeg and cinnamon; mix well.
• Spoon the mixture into the cleaned pumpkin and replace the top.
• Set pumpkin on a baking stone or a baking sheet.
• Bake for 1 hour in the preheated oven, or until pumpkin begins to soften.
• Remove from oven, stir (scraping the sides gently so that some pumpkin falls into the apple mixture).
• Serve warm.

AUTUMNAL STUFFED PUMPKIN DESSERT

Steps:

• Preheat the oven to 350°F.
• Mix spice mix together by combining the first five ingredients.
• Cut the top of the pumpkin off leaving a lid but enough room to stick your hand in and clean out the seeds and stringy pulp.
• Mix 2 tablespoons butter and ½ of the spice mix into a paste and rub it all over the inside of the pumpkin and pumpkin lid.
• Bake the pumpkin with the lid on for 15 minutes on a cookie sheet.
• In the meantime, coarsely chop the apples and pears, then mix with the last of the spice mix, butter (cut into chunks), and remaining ingredients.
• Stuff the pumpkin tightly with the mix and place the lid back on. The inside stuffing will bake down a bit as the apples and pears soften.
• Bake for 45 minutes and check for doneness based upon how soft the flesh is when pierced with a fork. Continue baking until pumpkin is cooked, covering the top loosely with foil if it starts to blacken.
• Cool with the lid off for 20 minutes and serve scoops of the pumpkin flesh and stuffing next to vanilla ice cream and a slice of pound cake.

STUFFED PUMPKIN DINNER

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.