CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE RECIPE …
Provided by: gptraveler
Categories: Vegetable Casserole
Total time: 6 hours 0 minutes
Prep time: 1 hours 0 minutes
Cook time: 5 hours 0 minutes
Yield: 12 servings
|1 whole (10 pound) Cinderella pumpkin|
|1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces|
|3 carrots, peeled and sliced|
|2 celery ribs, chopped|
|1 large onion, peeled and chopped|
|3 cloves garlic – minced, or amount to taste|
|2 cups parsnips, peeled and cubed|
|2 cups rutabagas, peeled and cubed|
|2 cups cabbage, coarsely chopped|
|1 green bell pepper, chopped|
|1 red bell pepper, chopped|
|1 head broccoli, cut into florets|
|2 zucchini, cut into chunks|
|1 ½ cups canned or frozen corn|
|2 (13.75 ounce) cans chicken broth|
|2 cups cooked white or brown rice|
|½ cup chopped fresh parsley|
|½ teaspoon red pepper flakes, or to taste|
|½ (1.25 ounce) envelope dry onion soup mix|
|½ (1 ounce) packet dried Italian seasoning|
|salt and ground black pepper to taste|
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
- Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
- Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
- Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
- Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Calories 416.9 calories, CarbohydrateContent 65.8 g, CholesterolContent 28.7 mg, FatContent 13 g, FiberContent 7.7 g, ProteinContent 13.7 g, SaturatedFatContent 5.8 g, SodiumContent 895.6 mg, SugarContent 12.4 g
SPICED ROASTED PUMPKIN | CLEAN FOOD CRUSH
Provided by: Rachel Maser – CleanFoodCrush
Prep time: 0 minutes
Cook time: 0 minutes
|1 small pumpkin or 1/4 large pumpkin|
|1 tsp red chili powder, or to taste|
|1 tsp ground cinnamon|
|2 Tbsps avocado oil or olive oil|
|1/8 tsp ground cloves|
|1/8 tsp ground nutmeg|
|1/2 tsp sea salt|
|1/4 tsp ground black pepper|
- Heat your oven to 400 degrees f. and line a large baking sheet with parchment paper or use a silicone mat.
- Using a very sharp knife, very carefully cut your pumpkin in half.
- Then, using an ice cream scoop, scoop out the seeds and insides. Save the seeds for roasting if desired.
- Next, cut slices of pumpkin, about 1-inch thick as shown.
- Place your pumpkin slices on the prepared baking sheet. Drizzle with oil and sprinkle with the spices.
- Using your hands rub spices into both sides of the pumpkin to evenly coat everything.
- Roast for 18-20 minutes, depending on the thickness of pumpkin slices, until golden brown and fork-tender. Flip your slices over once during roasting.
- Serve as a side or with your favorite dip.
WHOLE STUFFED ROASTED PUMPKIN RECIPE | COOKING LIGHT
Provided by: Cheryl Slocum
Total time: 120 minutes
Yield: Serves 14 (serving size: about 2/3 cup stew and 3/4 cup pumpkin)
|3 tablespoons olive oil, divided|
|4 pork Italian sausages (12 oz.)|
|12 ounces cremini mushrooms, quartered|
|1 tablespoon butter|
|6 garlic cloves, chopped|
|2 celery stalks, chopped (about 1 cup)|
|1 large red onion, chopped (about 2 cups)|
|1 1/2 teaspoons berbere spice blend (optional)|
|1/4 teaspoon ground cardamom|
|2 1/2 cups unsalted chicken stock (such as Swanson)|
|1 3/4 cups frozen black-eyed peas|
|3/4 teaspoon kosher salt|
|1 cup uncooked farro|
|1/2 pound baby red potatoes, quartered|
|2 large carrots, cut into 1/2-in.-thick slices|
|1 (10- to 12-lb.) Long Island Cheese pumpkin|
|1 (28-oz.) can unsalted whole tomatoes|
|1/4 cup chopped fresh flat-leaf parsley|
- Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat; swirl to coat. Add sausages; cook 6 minutes or until browned on all sides. Remove to a large plate; when cool enough to handle, cut into 1/2-inch-thick slices. Increase heat to medium-high; add 1 tablespoon olive oil to pan. Add mushrooms; sauté 7 minutes. Transfer mushrooms to plate with sausage. Add butter and remaining 1 tablespoon oil to pan. Add garlic, celery, and onion; cook 5 minutes. Add berbere and cardamom; sauté 1 minute, stirring constantly. Add stock, peas, and salt; simmer 10 minutes. Add farro, potatoes, and carrots; simmer 20 minutes. Preheat oven to 350°F. While stew mixture simmers, cut out top of pumpkin, and reserve; remove strings and seeds. Wrap pumpkin in foil; place in a large roasting pan or baking dish. Drain tomatoes in a colander over a bowl (reserve juices for another use). Break up tomatoes with hands, allowing juices to drain. Stir tomatoes, mushrooms, sausage, and parsley into stew. Ladle stew into prepared pumpkin. Place pumpkin top next to pumpkin on the pan. Bake at 350°F for 1 hour and 10 minutes or until pumpkin flesh is tender and easily scooped from the sides. Serve stew along with spoonfuls of pumpkin.
Calories 288, CarbohydrateContent 36 g, CholesterolContent 16 mg, FatContent 11.3 g, FiberContent 6 g, ProteinContent 13 g, SaturatedFatContent 3.4 g, SodiumContent 443 mg, SugarContent 8 g