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FRESH and Festive: Roasted Stuffed Pumpkins

As fall fast approaches, I get anxious to load up my grocery cart with seasonal vegetables and fruits.  One of my favorites is pie pumpkins.  Aside from making nice table centerpieces, these pumpkins are easy to work with and always turn out delicious.

When choosing a pie pumpkin, make sure it is small and firm, no more than 3 to 4 pounds; smaller pumpkins tend to be a bit sweeter

The below pumpkin preparation technique can be used for any winter squash as well.  Try this and let me know what you think!

Roasted Stuffed Pumpkins

2 tbs olive oil
1/2 lb cubed rump roast
Salt and pepper, to taste
1 onion
1/8 tsp turmeric
2 garlic cloves, minced
2 cups of beef broth
3 pie pumpkins
1 tsp garam masala
1/2 tsp cinnamon

Heat the oil in a pan over medium-high heat.  Season the beef with salt and pepper then sear it in the hot oil until brown on all sides.

Add the onion and cook until translucent and then add the turmeric and garlic and cook for a minute more.  Add 2 cups of beef broth; cover and cook for 1 hour.

Cut the top off of the 3 pumpkins and cut one of them in half.  Remove seeds and strings.
With a vegetable peeler remove skin of the pumpkin that has been cut in half.

Season the inside of the hollowed out pumpkins with salt and pepper.

Cube the peeled pumpkin halves. Place in a cookie sheet. Season with salt and pepper. Drizzle with olive oil and roast at 375° F for 30 minutes.

When you remove the cubed pumpkin from the oven, place the 2 hollowed out pumpkins in and bake for 45 minutes at the same 375° F.

Add garam masala and cinnamon to the stew.

Add roasted pumpkin.

Adjust seasoning and cook for half an hour longer.

Carefully place the roasted whole pumpkins on a plate or shallow bowl fill with the stew and serve with white rice.

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