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Recipe: Stuffed Heirloom Pumpkin

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A beautiful dish that deserves to be the centerpiece of any autumn gathering!

Stuffed Heirloom Pumpkin
Author: 
Recipe type: Main
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large round organic pumpkin
  • 1 onion, chopped
  • 4 carrots, cut into wedges
  • 1 butternut squash, cut into chunks
  • 1 lbs potatoes, cut into chunks
  • 1 sweet potato, cut into chunks
  • 4 parsnips, cut into chunks
  • 4 cloves garlic
  • 2” piece of ginger, grated
  • 1 head broccoli, cut up
  • 1 pound mushrooms, sliced (can use shitake, portabella etc.)
  • 2 red or yellow peppers
  • 2 yellow squash, cut into chunks
  • 2 baby bok choy
  • ½ small Napa cabbage
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 Tbs tahini mixed with 1 cup water
  • ¼ cup tamari
  • 2 Tbs. aji mirin (sweet rice wine)
  • 1 package frozen peas
  • 1 ½ lbs seitan, homemade or store bought (Ray's brand is good), cut into chunks
Instructions
  1. Cut out a circle on the top of pumpkin, scrape out seeds. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).
  2. Meanwhile, sauté onions, carrots, butternut squash, potato, sweet potato, and parsnips in a stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, peas, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.
  3. When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

 

Step-by-Step Photo Instructions

Cut out a circle on the top of pumpkin, scrape out seeds.

Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).

Meanwhile, sauté onions, carrots, butternut squash, potato, sweet potato, and parsnips in a stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, peas, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.

When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together.

Serve right out of the pumpkin.

 

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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