This is a standard meal in our house once Fall arrives. I got this recipe years ago when from a fellow culinary club member. It is a great hit every time I serve it and makes for a wonderful dish to deliver to families in the months of October and November. I often prepare a full size carving pumpkin for those meals (without buttering the outside) and use the pumpkin as a soup tureen.
The recipe is truly open to interpretation and is wildly adaptable to whatever ingredients on hand.
Pumpkin
One 4-6 pound sugar (pie) pumpkin or small pumpkins for individual bowls
Carve out the middle of the pumpkin. Butter and salt the cavity. Butter the outside of the pumpkin. Cover the stem with foil so as not to burn the top.
Filling
Mix together:
½ pound browned ground turkey or beef
1 cup cooked rice
a can of stewed tomatoes, not drained
½ can vegetable or chicken broth
chopped onion to taste
a can of corn kernels or approximately 1 ½ cups frozen corn
a can of black beans, rinsed and drained
1-2 tsp. chili powder or Italian seasoning
salt and pepper to taste
Fill the pumpkin with the filling. Cook the pumpkin for 1 hour and 20 minutes with the lid on at 350. Add sliced or shredded cheese and cook for 5 minutes more.
Enjoy!
This year, I have to make this!
Hmm, no one else had to guess the ingredients! 😛
Love the dish!
xoxo Kim
When you use a pie pumpkin do you eat the pumpkin you roast?
I have two small pumpkins just waiting to do this. Didn’t want to bug you for the recipe, so I’m really glad for this post!
XOX
Sounds good!