Tuesday's Cupboard—Harvest Stuffed Pumpkin

Sugar pumpkins are just the right size for this recipe!


Wild rice, barley, wheat berries, fresh fennel, julienned carrots
& sweet yellow onion bake for 2 hours in a fresh pumpkin


Harvest Stuffed Pumpkin

adapted from weight watchers magazine november/december 2012

prep 45 mins /cook 3 hours /serves 4/ make ahead 3 days



  • preheat oven to 350°F
  • line a large roasting pan with nonstick foil
  • lower the oven racks to accommodate the pumpkin


ingredients


  • 2-1/2 c. knorr's homemade vegetable broth
  • 1/2 c. wild rice 
  • 1/3 c. pearl barley
  • 1/3 c. wheat berries (available in the bulk food section at Whole Foods)

sugar pumpkins are sweeter & easier to cut and clean 

save the seeds & roast later in olive oil & kosher salt  

  • 1 large sweet yellow onion, chopped
  • 1 medium fennel bulb, cleaned & chopped, including stems & tops
  • 3-4 cups pre-cut julienned carrots
  • 1/4 c. dried cranberries
  • freshly ground black pepper & kosher salt
  • 1—4 to 4.5 lb. sugar pumpkin, seeds & strings removed; save the stem cap


make it

1.  Bring veggie broth & grains to a boil in a medium-sized (3 qt.) saucepan.  Reduce heat, cover with the lid slightly tipped to prevent boil over & simmer on low for 45 mins to 1 hour until all or most of the liquid is absorbed, and the grains are tender. Remove from heat & set aside.
  
2.  Meanwhile, in a large non-stick skillet, heat 2 T. of olive oil over medium heat.  Add chopped onion & chopped fennel.  Sauté until tender, about 3 minutes.

3.  Add carrots to the onion/fennel mixture.  Season with cracked black pepper & 2 generous pinches of kosher salt.  Cook for another 6 to 8 mins. until all of the vegetables are tender.

4.  Transfer veggie mixture to a large mixing bowl.  Stir in cooked grains & 1/4 c. of dried cranberries.

5.  Spoon stuffing into pumpkin, leaving room for the stem cap to be placed back on as a lid.  Replace stem cap.

6.  Roast until stuffing is hot & pumpkin is fork-tender (not squishy soft), about 2 hours.

7.  When pumpkin is done, carefully remove it with hot pads from the roasting pan & set aside on a heat-proof surface.  

8.  Move the nonstick foil from the roasting pan & place into a glass casserole that is large enough to fit the pumpkin.  It doesn't have to be high, just wide enough to fit the base of the pumpkin.  Put the stuffed pumpkin into the casserole.  You will use this to reheat the pumpkin as leftovers.  Just cover with foil, refrigerate overnight, & pop it into a 350°F oven for 40 mins. the next night. 

9.  To serve, remove the cap & scoop out the stuffing first, then cut down the top around the rim of the pumpkin, removing sections as you go.  Each section should be about 2" high.  The pumpkin will get shorter & emptier as you go!  


This recipe will work with any winter squash that can be scooped out & roasted.  Use halved acorn squashes for individual servings or a 4 to 5 lb. kabocha instead of a sugar pumpkin.  I would also try this with a white pumpkin.

savory wild rice, barley & wheat berries


uncooked pumpkin stuffed to the rim


bake for 2 hours on 350 degrees

scoop out the stuffing & cut servings of cooked pumpkin from the top down

sectioned slices of pumpkin & harvest grains

bon appétit

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