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Stuffed Pumpkin

Summary

Yield
Servings
SourceAdapted from Please to the Table
Prep time2 1⁄2 hours
Region

Description

Stuffed PumpkinThis recipe originated as a traditional Armenian dish in Please to the Table, but I have made some changes to make it more American. This is an excellent option for a Thanksgiving dinner for vegetarians, because it looks festive and is also nourishing and savory.  

Ingredients

1eaSugar Pumpkin
1crice
1⁄4cgolden raisins
1⁄4cdried cranberries
1eaApples (peeled, cored, chopped)
1tCinnamon
4ozButter
1TSugar
1⁄4cWater

Instructions

  1. Preheat oven to 350.
  2. Open up the sugar pumpkin like a jack-o'-lantern: open top, scoop out seeds, clean up fibers.
  3. Scoop out as much of the flesh as you can without breaking the skin. Try to leave at least half an inch thickness all around.
  4. Cook the rice in plenty of boiling salted water for 15 minutes, until about half-cooked.
  5. Toss the rice with the remaining ingredients except water, and the pumpkin flesh until well-mixed.
  6. Lightly stuff the hollow pumpkin with the rice mixture. Add Water.
  7. Bake about 2 hours or until pumpkin is tender to the touch. Serve hot.

Notes

This makes a great centerpiece for a vegetarian Thanksgiving! It went perfectly with the Enlightenment Ales Brut Biere de Champagne.
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  • By John at 10/28/2014 - 20:09
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Stuffed Pumpkin

 

This looks like it could be stepped up a notch. I am thinking of using this for a BBQ Contest next fall (2014), Chef's Choice.

The basic recipe can be used and with smoked pork, smoked turkey, or other poultry. Of course, the entry for the BBQ Contest should be individual portions so one judge picks up one portion. I am thinking that baking the original recipe then using mini sugar pumpkins as the delivery plate for the judge. Potentially, adding 50% cranberry juice to the water the rice is par cooked would be an additional flavor enhancer. Using cranberry juice instead of water at the end would really take it over the edge. A smidge of Ruby Port Wine would add just hint of "What is that I am tasting?" to the dish. A pinch of cinnamon, and a quick grate of nutmeg just because I have so many nuggets hanging around I need to use.

  • By BBQ_Mike at 11/18/2013 - 19:25
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