During the holiday season, our dining tables are graced with special recipes that we only make during the holiday season. This Stuffed Pumpkin makes a beautiful holiday centerpiece! Not only is it beautiful, but it is also delicious, filling, and healthy! A winning combination!
If you are going for a plant-based Thanksgiving holiday this year, or if you are just wanting to add more plants to your Thanksgiving spread, this recipe will sure to please the eyes and bellies! Omit stuffing the Turkey and ‘Stuff the Pumpkin’! Happy Holidays #WholeFoodPlantBased #SOSFree #Pumpkin
Printable Recipe link: http://get2droothealthandwellness.com/recipe/stuffed-pumpkin/
RECIPE INGREDIENTS:
7 lb White Pumpkin
1 Tbsp Pure Maple Syrup
3-4 cups Water
Vegetable Stew
10 oz bag Frozen Seasoning Blend (Onions, celery, Red & Green Peppers, Parsley)
1 1/2 cup Frozen Sliced Mushrooms
1 Tbsp Minced Garlic
1 cup Frozen Carrots
1 cup Frozen Sweet Corn
1 cup Frozen Pearl Onions
1 cup Frozen Cut Green Beans
10 oz bag Frozen Sweet Potatoes
1 large Yukon Gold Potatoes, peeled and diced
1 tsp Chili Powder, Unsalted
3/4 tsp Oregano, dried
1/2 tsp Smoked Paprika
1/8 tsp Chipotle Chile Pepper
1/16 tsp Ground Cinnamon (a pinch)
1 Bay Leaf
1 1/2 cup Veggie Stock, unsalted ( I use Kitchen Basics brand)
1 1/2 cup Kale Leaves (destemmed & cut into bite sizes)
INSTRUCTIONS
Preheat oven to 350F. Rinse and dry outside of the pumpkin. Using a paring knife, trace out the desired opening atop the pumpkin. Continue to cut small slits into the top until there is a clear and precise circle. Using a serrated knife, go around the opening until the top lifts easily. Using an ice cream scoop or a large spoon clean the pulp from inside the pumpkin.
Glaze the inside of the pumpkin with 1 Tbsp of Maple syrup. Re-lid with the top of the pumpkin. Place the pumpkin in a baking dish. Add enough water to the baking dish to cover the bottom 1/2″. Bake for 1 hour in the oven. Then remove from oven and fill with stew.
INSTANT POT: While the pumpkin is cooking, add the frozen seasoning blend, mushrooms, and onions to the Instant Pot and saute for 7-8 minutes. Add the remaining ingredients except for the Kale to the Instant Pot. Place the lid on the IP and cook on the “Soup/Manual” mode for 10 minutes. After cook time, quickly release the pressure for the IP and stir in the Kale. Turn off the pot. Note: Stove Top version below.
After the pumpkin has baked for 1 hour, remove it from the oven. Stuff the pumpkin with the vegetable stew. Re-lid the pumpkin and bake in the oven for an additional 45 minutes.
After the stuffed pumpkin has baked for an additional 45 minutes, remove it from the oven. Using oven mittens, place the stuffed pumpkin on the desired platter. Garnish as desired and serve. Be sure to scoop out pieces of the pumpkin with the stew. Enjoy! Happy Holidays!
Note: This stew is yummy over cooked brown rice.
STOVE TOP Option: Sautee mushrooms, seasoning blend, and garlic in a large saucepan for 7-8 minutes. Add the spices and saute for another 2 minutes. Add the remaining stew ingredients except for the kale. Simmer over low heat for 30 minutes. Remove the lid stir in the chopped kale. Re-lid and remove the pan from the heat.
PUMPKIN NOTE: Recommend using a white pumpkin versus the traditional Halloween-type (orange) pumpkin because the flesh is more flavorful.
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