Best 5 Stuffed Pumpkin Ii Recipes
Indulge in the symphony of flavors and textures presented by stuffed pumpkin, a culinary masterpiece that combines the goodness of pumpkin with a medley of delectable fillings. This versatile dish, with its visually stunning presentation, is a centerpiece of many celebratory occasions. From savory to sweet, the variations of stuffed pumpkin recipes cater to a wide range of palates. Embark on a culinary journey as we unveil a collection of tantalizing recipes that showcase the versatility and artistry of this exceptional dish. Discover the perfect balance of flavors in our classic stuffed pumpkin recipe, featuring a velvety pumpkin puree filling, fragrant herbs, and a hint of spice. For seafood lovers, our seafood-stuffed pumpkin is a must-try, offering a delightful combination of succulent shrimp, tender scallops, and flaky fish enveloped in a creamy sauce. Vegetarians will find solace in our hearty vegetable-stuffed pumpkin, bursting with crisp vegetables, savory grains, and a tangy tomato sauce. And for those with a sweet tooth, our dessert-stuffed pumpkin, filled with a luscious mixture of caramelized apples, cinnamon, and brown sugar, is an absolute treat.
Here are our top 5 tried and tested 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.
SAVORY STUFFED PUMPKIN
"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.
Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.
PUMPKIN STUFFED WITH EVERYTHING GOOD
The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
- Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
- In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
- Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
- Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.
STUFFED PUMPKIN
Steps:
- Preheat oven to 350 degrees F.
- Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
- Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion.
- Increase oven temperature to 375 degrees.
- Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
PUMPKIN PUDDING II
This is my Mothers recipe and my family loved it. It takes the place of pumpkin pies when there is not enough time to make pies.
Provided by Paula
Categories Fruits and Vegetables Vegetables Squash
Yield 11
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
- Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
- Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 39.8 g, Cholesterol 60.7 mg, Fat 14.6 g, Fiber 3.2 g, Protein 7.2 g, SaturatedFat 4.2 g, Sodium 545.4 mg, Sugar 28.7 g
Tips:
- Choose the right pumpkin: Select a small to medium-sized pumpkin, about 3-4 pounds, with a smooth, unblemished skin. A sugar pumpkin or pie pumpkin is ideal.
- Cut the pumpkin carefully: Use a sharp knife to cut a lid off the top of the pumpkin. Be careful not to cut too deep into the pumpkin, as this will make it difficult to stuff.
- Scoop out the seeds and pulp: Use a spoon to scoop out the seeds and pulp from the pumpkin. Save the seeds for roasting or planting.
- Roast the pumpkin: Preheat oven to 350°F (175°C). Brush the inside of the pumpkin with oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the pumpkin is tender.
- Make the stuffing: While the pumpkin is roasting, prepare the stuffing according to the recipe of your choice. There are many different stuffing options to choose from, such as sausage and bread stuffing, wild rice stuffing, or vegetable stuffing.
- Stuff the pumpkin: Once the pumpkin is roasted and the stuffing is prepared, stuff the pumpkin with the stuffing. Pack the stuffing in tightly, but do not overfill the pumpkin.
- Bake the stuffed pumpkin: Cover the stuffed pumpkin with the lid and bake for 30-40 minutes, or until the stuffing is heated through.
- Serve the stuffed pumpkin: Let the stuffed pumpkin cool for a few minutes before serving. Cut into wedges and enjoy!
Conclusion:
Stuffed pumpkin is a delicious and festive dish that is perfect for fall gatherings. With its tender, flavorful pumpkin flesh and savory stuffing, it is sure to be a hit with everyone at your table. There are many different variations of stuffed pumpkin, so you can customize it to your own taste. Whether you prefer a classic sausage and bread stuffing or a more creative vegetable stuffing, you are sure to find a recipe that you love. So next time you are looking for a special dish to serve at your next gathering, give stuffed pumpkin a try.
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