Grilled Pumpkin Bowl With Veggies Recipes

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
• Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
• Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
• Bake in preheated oven until all vegetables are tender, about 35 minutes.

CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE

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.