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Baked Pumpkin with TVP , Vegetable and Peach Filling
Serves 6

10-12 lb (5 kg) pumpkin, or other large winter squash
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) olive oil
2 lbs (1 kg) TVP, cut into 1-inch (2.5 cm) cubes
1 cup (250 mL) coarsely chopped onions
1/2 cup coarsely (125 mL) chopped green peppers
1/2 tsp (2.5 mL) chopped garlic
4 cups (960 mL stock
1/2 cup (125 mL) Sherry
3 medium tomatoes, peeled, seeded and coarsely chopped

1/2 tsp (2.5 mL) dried oregano
1 bay leaf
1 tsp (5 mL) salt
cayenne pepper to taste
freshly ground pepper
1 lb (550 g) sweet potatoes, peeled and cut into 1/2" (12 mm) cubes
1 lb (450 g) white potatoes, peeled and cut into 1/2 inch (12 mm) cubes
1 lb (450 g) zucchini, cut into 1/4 inch (6 mm) slices
3 ears corn, shucked and cut into rounds 1 inch (2.5 cm) wide
4 fresh peaches, peeled, pitted and diced

Preheat the oven to 375 F (190 C). Scrub the outside of the pumpkin
under cold running water with a stiff brush. With a large, sharp
knife, cut down into the top of the pumpkin to create a lid 6 or
7 inches (15 or 17 cm) in diameter. Leave the stem intact as a
handle. Lift out the lid and, with a large metal spoon, scrape
the seeds and stringy fibers from the lid and from the pumpkin
shell. Brush the inside of the pumpkin with the soft butter.

Place the pumpkin in a large shallow roasting pan and bake in the
oven for 45 minutes, or until tender but somewhat resistant when
pierced with the tip of a small, sharp knife. The pumpkin shell
should remain firm enough to hold the filling without danger of
collapsing. Meanwhile, heat the oil over moderate heat in a heavy
6-8 quart (5.5- 7 litre) casserole until a light haze forms above
it. Add the cubes of TVP and brown them on all sides, turning them
frequently with a large spoon. Then with a slotted spoon, transfer
the meat to a platter.

To the oil, remaining in the pan, add a 1tsp oil, add the onions,
green pepper and garlic, and cook over moderate heat, stirring
constantly, for about 5 minutes, or until the vegetables are soft
but not brown. Pour in the stock and Sherry and bring to a boil
over high heat. Scrape in any brown bits clinging to the bottom
and sides of the pan. Return the TVP and any of its accumulated
juices to the pan and stir in the tomatoes, oregano, bay leaf, salt
and a few grindings of black pepper. Cover the pan, reduce the heat
to low, and simmer undisturbed for 15 minutes. Then add the sweet
potatoes and white potatoes, cover the pan and cook for 15 minutes;
add the zucchini slices, cover the pan again and cook for 10 minutes.
Finally add the corn rounds and peaches and cook, still covered,
for 5 minutes longer.

Pour the entire contents of the pan carefully into the baked pumpkin,
cover the pumpkin with its lid again, and bake for another 15
minutes in a 375F (190C) oven. To serve, place the pumpkin on a
large serving platter and, at the table, ladle the "veggie carbonada"
from the pumpkin onto heated, individual serving plates.


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