Whole Roasted Pumpkin Recipes
BAKED WHOLE PUMPKIN
This is one of our family's favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters). Originally submitted to ThanksgivingRecipe.com.
Provided by Karla Rossi
Categories Fruits and Vegetables Vegetables Squash
Yield 7
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut the lid off the pumpkin and remove the seeds.
- Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
Nutrition Facts : Calories 397 calories, Carbohydrate 24.3 g, Cholesterol 257 mg, Fat 31.2 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 18.1 g, Sodium 103.7 mg, Sugar 18.2 g
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
WHOLE ROASTED PUMPKIN
Steps:
- Preheat your oven to 350F. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle. Use a large spoon to scrape out the seeds, and reserve them for another use. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.
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- Use a sharp knife to pierce the pumpkin in several places so that steam can release as it cooks. Place it in a baking dish.
- Roast in the oven at 350°F for about an hour, or until a fork can easily penetrate the skin. If your pumpkin is big, it may take a little bit longer.
- Remove the pumpkin from the oven and let it cool to the touch. You can cut out and remove the stem to help the cooling process along.
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- Preheat your oven to 425 degrees F. Set an oven rack to the lowest position. Line a large rimmed baking sheet with parchment paper.
- Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on high, to soften.*
- Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half (slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do).
- Use a large metal spoon to remove the pulp and the seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make roasted pumpkin seeds.
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From purewow.com
5/5 (3)Total Time 3 hrs 20 minsServings 8Calories 273 per serving
- Heat the butter in a skillet over medium-low heat. Add the onions with a pinch of salt and pepper, and cook them gently and slowly until they are caramelized, 15 to 20 minutes. Add the mushrooms and wine with another pinch of salt, and saute? until the mushrooms release their juices, are cooked and the liquid has reduced to almost dry, 5 to 7 minutes. Add the thyme taste for seasoning before setting aside.
- Cut around the stem of the pumpkin to make a hole in the top roughly the same size as the palm of your hand (you need to be able to reach in and scoop out the flesh). Pull the top off gently, then scrape out the seeds and pulp on the inside and discard. Season the inside of the pumpkin with salt and pepper.
- Preheat the oven to 425°F. Combine the cream and stock in a saucepan and heat until just below simmering. Begin layering the mushroom and onion mixture, bread, cheese, and cream and stock into the pumpkin, sprinkling the bread with salt and pepper and a pinch of cayenne. Repeat until all ingredients have been used and the pumpkin is filled generously. (You don't want it exploding though, so don't push down too much on the filling to get more in. If it doesn't all fit, then you just have a smaller pumpkin cavity and you'll have a little excess filling.) Finish with the grated parmesan and replace the pumpkin top.
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4.6/5 (36)Total Time 2 hrs 20 minsServings 6Calories 255 per serving
- Place the whole pumpkin on a lined oven tray, cut the ends off the onion and slice in half. Drizzle onion with olive oil and place on the tray skin side down.
- Bake 1 hr 40 mins or up to 2 hours depending on the size of your pumpkin. The pumpkin is cooked when the skin has browned and it is easily pierced with a fork.
- Once the pumpkin has cooled then peel away the skin, cut in half and scoop out the seeds. Chop into large pieces or mash it. Now you can store it for later or use it in your soup.
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- Preheat oven to 350°F. Using a small sharp knife, cut a 4-inch circle around the pumpkin’s stem. Cut off any stringy membrane attached to top; set aside. Use a large spoon to scrape and remove seeds and stringy membrane from inside pumpkin.
- Set pumpkin on a parchment paper– or aluminum foil–lined rimmed baking sheet. Add rice, coconut milk, 1/4 cup water, and curry paste to pumpkin; stir to dissolve curry paste. Place top on pumpkin.
- Bake pumpkin in preheated oven until filling is bubbling, about 1 hour. Carefully remove top, and stir in green beans, fish sauce, and salt to taste. Replace top, and bake at 350°F until pumpkin flesh and green beans are fork-tender and rice has a risotto-like texture, 30 to 45 minutes. Let stand 15 minutes; taste and adjust seasoning with salt or fish sauce. Scoop rice and tender pumpkin into bowls, and top with cilantro, mint, and fried shallots.
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- Peel the pumpkin, remove seeds and dice. Mince the garlic. Dice the onions, carrots and capsicum.
- Heat olive oil in a deep pot and saute onion, garlic, and bell peppers (capsicum). After about 2 minutes, add carrots and pumpkin and saute for another 5 minutes. Add water and bring it to a boil. Once the liquid starts boiling, reduce the flame to low and let simmer for 10 minutes or until the vegetables become soft.
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