STUFFED PUMPKIN
Learn the techniques and adjust amounts depending on the size of the pumpkin and your taste. This is a recipe for when want to make this dish start to finish in an hour. Pumpkins are not exactly spun sugar. It is going to be hard to mess this up.
Instructions
- Pick your pumpkin. Choose a large eating pumpkin (Sugar, Cinderela, etc). Too big is better than too small. The pumpkin should be free of blemish and heavy for its size. Pick one with a nice stem, which serves as a handle and adds to the table drama.
- Hollow out the pumpkin. Carve a circle around the top quarter, just where its starts to get wide. Lift off then cut and scrape away all the stringy fiber and seeds. Use a stiff metal spoon and a knife.
- Season. Rub the inside with olive oil and season with a good dose of salt and fresh pepper. Throw in some garlic as well.
- Precook. This helps speed things up and ensures your pumpkin will be soft. Replace lid, place on a baking sheet or pan, and bake in a 425 degree oven for 20 minutes, or until just barely tender—you want al dente, not soft.
- Prepare stuffing. Saute onion with garlic and spices (ras el-hanout, Berber spice, cumin, etc). Add chopped kale, diced potato and soaked or canned garbanzo and some water or stock. ( If you’re using meat brown first, then proceed with onion, etc.) Bring to boil, then reduce heat and simmer until flavorful.
- Stuff your pumpkin. Remove pumpkin from oven and add stuffing. Replace lid and return to ven. Bake at 350 degrees until pumpkin is soft. Serve.
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