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If you need a centrepiece vegetarian dish for Christmas or another big occasion, this might be the one for you. We cooked this for an early family Christmas last weekend and it had the desired effect. I used to cook this dish years ago when I was living in college but this was the first time in some time that I had made it. Still as impressive and as delicious as ever.
Step 1: Start with a whole pumpkin. Pick a good-looking pumpkin which preferably has some symmetry and dignity about it.
Step 2: Take a good sharp knife and cut a hole in the top of the pumpkin to create a lid. Use whatever kitchen implements you can lay your hands on to scrape all of the seeds out of the pumpkin.
Step 3: In a mixing bowl, combine finely chopped ingredients to make up the stuffing. You can use your imagination, or you can use a combination of ingredients like the following: 5 slices of crumbed bread, a handful of toasted pumpkin seeds, 4-5 chopped shallots, 5 large mushrooms, a stick or two of celery, 3-4 teaspoons of fresh rosemary and dill, a cup of grated cheese, all bound together with 2-3 tablespoons of olive oil and salt and pepper to taste. You could also use cooked brown rice instead of breadcrumbs and other fresh herbs such as parsley.
Step 4: Stuff the stuffing into the pumpkin. In fact, you can pack it in.
Step 5: Take the lid and pop it back on the pumpkin. If it is loose you can wrap the lid in aluminium foil.
Step 6: Take the pumpkin, pop it in a baking tray and put it in the oven at around 180 degrees Celsius (medium heat). You need to bake the pumpkin for a surprisingly long time - it can take 2 hours or possibly longer for the heat to make it right through to cook the pumpkin. A lot happens in the last 30 minutes. Best thing to do is to leave it for at least an hour and a half and then poke the inside with a sharp implement to see if it is done.
Step 7: Serve the pumpkin with a flourish and carve and serve it at the table. Delicious!
Happy Christmas to everyone and a big thank you and well done to Kate for a fantastic first year of veggiefriendly. Andrew
Comments:
9 Comments posted on "Andrew’s Stuffed Whole Pumpkin"
kpounder on December 21st, 2006 at 10:39 pm #
I can attest to this being a great meal. The dill and cheese were beautiful undertones and the pumpkin was cooked just right (on the BBQ, no less). Andy earned himself three years of brownie points with my mum thanks to this effort.
grundnorm on December 22nd, 2006 at 9:58 am #
My, what lovely napery you have! All matching and neutral in tone!
kpounder on December 22nd, 2006 at 11:13 am #
Grundnorm my mum will be very pleased to hear that - the napery was her Christmas present!
vegetarian museum on January 1st, 2007 at 12:58 pm #
Happy New Year from the Vegetarian Museum!
Anna on January 1st, 2007 at 11:15 pm #
happy new year kate! thanks for this website. it’s a wonderful resource for vegetarians who want to enjoy a good meal out and not get shafted with second best. have a great year in 07!
kpounder on January 3rd, 2007 at 7:09 am #
Cheers Anna. Happy new year to you as well! Thanks for your help and reviews this year. Can’t wait to see what the recipe carousel will offer up in 2007!
Vegetarian Roundup - January 17, 2007 on January 18th, 2007 at 12:01 pm #
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Karina on January 24th, 2007 at 10:25 pm #
What a delicous looking pumpkin Andy. What a lovely blog Kate. A pleasure to browse through and inspiring. I think the eggplant Moussaka will be next on my dinner list.
Veggie Friendly » The Wedding Of The Year (or: Ravesis - Wedding Banquet, Bondi Beach, VVVV) on March 5th, 2007 at 9:00 pm #
[…] served inside a much bigger pumpkin. After all, Andy and Kate have demonstrated a fondness for stuffing big pumpkins! Then you could have pumpkin containing ravioli containing pumpkin containing ravioli containg […] Post a comment
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