Stuffed Pumpkin
Since I am such a devoted fan of potatoes, I chose a potato stuffing. The possibilities of different stuffings like Rice, chicken beef or mutton .... those who dont like pumpkin definetly eat this 1.......
you can also add more spices ....
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1 pumpkin , 2kg maximum
1-2 Tablespoon oil
½ Tablespoon butter
3 medium potatoes
1 onion
1 tbs red chilli
1 carrot
2 garlic cloves
2-3 sprigs of thyme
1-2 dry bay leaves
¼ cup water
¼ cup heavy cream, optional
salt, pepper (add to taste)
Prep time: 20 mins
Cook time: 1 hour 30 mins
How to make Stuffed Pumpkin
METHOD:
1) Preheat the oven to 350 degrees Fahrenheit.
2) Cut the top off the pumpkin. Discard all the seeds and part of the pumpkin with a spoon.
3) Take out part of the pumpkin flesh that easily scoops out with a spoon or cut small part of pumpkin and Coarsely chop the
pumpkin, you should have approximately 1 cup.
4) Peel and chop the potatoes into approximately ¾ inch pieces. You should have approximately 3 cups potatoes.
5) Now Julienne the carrot, slice the onion and mince the garlic.
6) In a large pan heat up the oil and butter. Add the onion, carrot and garlic. Season with salt and pepper. Cook until the onion
softens, about 3-4 minutes.
7) Add the potatoes, pumpkin, thyme, bay leaves, and season with salt and pepper.
8) Add ¼ cup water. Cover and cook until the potatoes have softened and are mostly cooked but dont over cook... Since
pumpkins have such thick skin, it will take a long time for it to cook, and if the stuffing isn’t partially cooked, it won’t have
time to cook through in the center of the pumpkin.
9) Add the cream, although it’s optional. I love the creaminess and flavor the cream gives to the dish.
10) Season the center of the pumpkin with salt and pepper. Place the stuffing into the cavity of the pumpkin.
11) Cover the stuffing with the top of the pumpkin. Place the stuffed pumpkin onto a rimmed baking sheet. Wrap the pumpkin
in two layers of aluminum foil, leaving the top of the pumpkin uncovered.
12) Roast pumpkin in the preheated oven for 1 hours.
13) Cut the pumpkin into wedges. &serve. Garnish with garam masala and freshly parsely
(If you want the pumpkin to stay together in this pretty flower shape, keep the aluminum foil that you used to roast the pumpkin in around the base of the pumpkin).
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tayyaba, karachi