• Home
  • My Story
  • Bookish
  • Christian Teaching
  • Thoughts
  • Food For Thought
  • Kim Chronicles
Lilies from Heaven

Roasted Stuffed Pumpkin with Gingery Tomato Sauce

1/7/2013

0 Comments

 
Picture
This recipe is great for Thanksgiving or for Christmas.  If you are vegetarian this is a great option.

1 7-8 lb pumpkin, such as White Lumina or Jarrahdale
1 onion, finely chopped
1 tablespoon vegetable or olive oil
3 cloves garlic, 2 minced and 1 left whole
1 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon ground allspice
good pinch of saffron threads
zest of 1 clementine
approximately 2 cups basmati rice
approximately 4 cups hot vegetable broth
salt and pepper to taste

1. Slice the lid off the top of the pumpkin, and remove the seeds and fibrous flesh from the inside, keeping the top to put back on later.

2. In a large saucepan with a lid, fry the onion gently in oil until softened, then add the 2 minced garlic cloves, the cranberries, spices and clementine zest.  Stir in the rice, turning until it becomes glossy in the pan.

3. Pour in the broth and let the pan come to a boil, then clamp down on the lid and turn the heat down to the lowest it will possibly go.  Cook for 15 minutes.

4. Cut the remaining clove of garlic in half and rub the inside of the pumpkin with the cut side of each half, then, using your fingers, smear some salt over the flesh inside as well.

5. The rice stuffing will be quite damp and not very fluffy at this stage, but check it for seasoning - adding more spice, salt or pepper if wanted - and then spoon it into the garlic and salt rubbed pumpkin cavity and tamp down well.  Press the pumpkin lid back on top and squeeze it down as firmly as you can (it will sit up a bit proud on top).

6. Stand the pumpkin on a double layer of aluminum foil, wrapping the foil 2 inches up around the sides and scrunching it there to keep the pumpkin out of direct contact with the water later.

7. Place the stuffed, partially wrapped pumpkin in a roasting pan, and pour in freshly boiled water to the depth of 1 inch.  Cook the pumpkin for about two hours by which time it should be tender when pierced.

8. Meanwhile, get on with the gingery tomato sauce (see below)

9. Take the pumpkin out of the roasting pan and let it sit for about 10 minutes before you slice it into segments like a cake.

Gingery Tomato Sauce

1 onion, peeled and halved
2 cloves garlic, peeled
1 teaspoon dried ginger
1 x 1 inch length fresh ginger, peeled
1 tablespoon butter
1 tablespoon olive oil
3 cups organic tomato sauce (2 14 oz cans)
2 cups water
1 teaspoon sugar
salt and pepper to taste

1. Put the onion, garlic, dried ginger and fresh ginger into a processor and blitz to a pulp.

2. Heat the butter and oil in a deep, wide skillet, then add the onion-garlic mixture.  Cook over a low heat for about 10 minutes, stirring occasionally so that it doesn't burn.

3. Add the tomato sauce and water to the pan, and season with the sugar, salt and pepper.

4. Cook for 15 minutes, at a gentle simmer, then taste for seasoning before decanting into a warmed jug or gravy boat and taking it to the table, for people over their slices of stuffed pumpkin.

0 Comments



Leave a Reply.

    Author

    Storyteller,
    Glory Seeker,
    ​Grace Dweller,
    English Teacher.

    Archives

    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    December 2016
    October 2016
    September 2016
    January 2016
    December 2015
    November 2015
    October 2015
    July 2015
    April 2015
    March 2015
    January 2015
    December 2014
    October 2014
    May 2013
    April 2013
    March 2013
    January 2013
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    December 2011
    November 2011

    Categories

    All
    Almond Butter
    Almond Milk
    Apples
    Aromatics
    Astragalas
    Autumnal
    Baking
    Banana
    Banana Cake
    Breakfast
    Caffeine Free Teas
    Cake
    Carrots
    Cayenne
    Celery
    Chia Seeds
    Chicken
    Chicken Drumsticks
    Chili
    Christmas Baking
    Christmas Recipes
    Cinnamon
    Coconut Milk
    Coconut Oil
    Cookies
    Cream Cheese
    Crockpot
    Croutons
    Cucumber
    Curry
    Dandelion Root
    Delicious
    Easter
    Easter Baking
    Easter Bread
    Easy
    Easy Baking
    Eggplant
    Eggplant Recipe
    Eggplant Recipes
    Fish Sauce
    Flour
    Garlic
    Ginger
    Gluten Free
    Halloween Food
    Health
    Healthy Teas
    Herbal Tea
    Herb Bread
    Herbs
    Honey
    Hot Cross Buns
    Immunity Booster
    Indian
    Italian
    Kidney Beans
    Lemon
    Lemon Balm
    Lemons
    Lentil
    Lentils
    Love
    Muffins
    Mushrooms
    Oatmeal
    Oatstraw
    Onions
    Pancakes
    Paprika
    Pecans
    Pie Crust
    Pine Nuts
    Potatoes
    Pumpkin
    Pumpkin Puree
    Pumpkin Seeds
    Quinoa
    Ramen
    Red Curry Paste
    Red Lentils
    Rice
    Roast Let Of Lamb
    Rooibos Tea
    Rosehips
    Salt And Pepper
    Simple And Easy
    Slow Cooker
    Soup
    Spinach
    Split Peas
    Stew
    Summer Squash
    Sweet Chili
    Tea
    Tex-mex Spice
    Thai Basil
    Thanksgiving
    Tomatoes
    Tomato Sauce
    Vegan
    Vegetarian
    Walnuts
    White Beans
    Yogurt

    RSS Feed

Proudly powered by Weebly