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Stuffed Heirloom Pumpkin

Once again, I am sharing one of our all-time favorite Thanksgiving Recipes. This stuffed pumpkin has it all! Fresh vegetables all stewed together in a luscious sweet pumpkin, providing plenty of sauce for your stuffing and mashed potatoes. In this recipe, I use Seitan as my protein, but if you are gluten-free, simply swap out the Seitan for Tempeh or Tofu. Wishing you all a Happy Thanksgiving!


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Ingredients:

1 Large Round Organic Pumpkin
1 ½ lb seitan, homemade or store-bought (white wave or Ray’s brands are good), cut into chunks- OR substitute tofu or tempeh
1 onion, chopped
4 carrots, cut into wedges
1 pound mushrooms, sliced (can use shiitake, portabella, etc.)
2 yellow squash
1 butternut squash
1 sweet potato, cut into chunks
2 red or yellow peppers
1 head broccoli, cut up
4 parsnips
½ small napa cabbage
2 baby bok choy
¼ cup tamari
4 cloves garlic
2” piece of ginger, grated
2 Tbs. aji mirin (sweet rice wine)
2 Tbs tahini mixed with 1 cup water
1 package frozen peas
1 lbs potatoes, cut into chunks
2 sprigs rosemary
2 sprigs thyme

 

Directions: 

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

2. 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).

3. Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes, and sweet potato in stockpot with a little olive oil.

4. Add garlic and ginger. Cook for 10 minutes on low.

5. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs, and any other veggies you want. Add tahini and water mixture. Add mirin, tamari, and frozen peas.

6. Add seitan and cook for 20 more minutes.

7. 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.

 

Stuffed Heirloom Pumpkin
Author: 
 
Ingredients
  • 1 Large Round Organic Pumpkin
  • 1 ½ lbs seitan, homemade or store-bought (white wave or Ray’s brands are good), cut into chunks- OR substitute tofu or tempeh
  • 1 onion, chopped
  • 4 carrots, cut into wedges
  • 1 pound mushrooms, sliced (can use shitake, portabella etc.)
  • 2 yellow squash
  • 1 butternut squash
  • 1 sweet potato, cut into chunks
  • 2 red or yellow peppers
  • 1 head broccoli, cut up
  • 4 parsnips
  • ½ small napa cabbage
  • 2 baby bok choy
  • ¼ cup tamari
  • 4 cloves garlic
  • 2” piece of ginger, grated
  • 2 Tbs. aji mirin (sweet rice wine)
  • 2 Tbs tahini mixed with 1 cup water
  • 1 package frozen peas
  • 1 lbs potatoes, cut into chunks
  • 2 sprigs rosemary
  • 2 sprigs thyme
Instructions
  1. Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan.
  2. 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).
  3. Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes, and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low.
  4. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs, and any other veggies you want. Add tahini and water mixture. Add mirin, tamari, and frozen peas.
  5. Add seitan and cook for 20 more minutes.
  6. 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.

 

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