Whole Roasted Pumpkin Stuffed With Mushrooms Recipes
STUFFED PUMPKIN DINNER
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
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.
WHOLE ROASTED PUMPKIN STUFFED WITH MUSHROOMS
Categories Side Bake Thanksgiving Squash
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 1. Cut the top off the pumpkin, forming a cap (see picture). Scoop out all the seeds and strings from the inside. Set aside 2. In a medium saute pan, melt the butter and saute the onions and mushrooms until both are soft. Add some salt and pepper. 3. In a large bowl, combine the mascarpone, Swiss cheese, Parmesan cheese, eggs, nutmeg and some salt and pepper. Beat until well blended. 4. Stir in the cooked mushrooms and onions. 5. Melt the 4 tbs of butter in a clean saute pan. Add the cut bread chunks. Brown the bread stirring occasionally. 6. Place the pumpkin in a large heavy baking (I used 9 inch round cake pan). Spoon 1/3 of the mixture into the pumpkin. Layer half the bread. Spoon another 1/3 of the cheese mixture over the bread. Layer remaining bread. Spoon the remaining cheese mixture over the top. 7. Top off the pumpkin with the pumpkin cap. Bake the pumpkin for 1 1/2 hours or until the pumpkin's flesh is soft. Serve immediately.
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- 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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- Baked Pumpkin Cheese Dip from Farm Flavor. For all you football fans out there, this cheese dip is for you. Christine Gallary. Food Editor-at-Large. Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com.
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- Pumpkin Cream Cheese Bread. This pumpkin quick bread just so happens to have a swirly cream-cheese filling and cinnamon streusel on top. Serve it for dessert or breakfast—we won't judge.
- Pumpkin Pizza Crust with Arugula and Prosciutto. Move over, plain pizza crust. There’s a new dough in town (and it happens to be the tastiest way to use up a can of pumpkin).
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- Pumpkin Angel Food Cake with Cream Cheese Glaze. It tastes like a pumpkin cloud, and it’s good enough to replace your usual holiday pumpkin pie. Get the recipe.
- Pumpkin Brioche. Introducing the be-all, end-all autumnal carb. The crunchy sugar garnish makes it fit for breakfast (or dessert), but since the bread is only lightly sweet, you could also skip the topping and serve it at your Thanksgiving spread.
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