home > recipes > meals / dishes > side dishes > vegetables > vegetables D-Q > pumpkin

Baked Pumpkin

recipe at a glance
ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 15358
cook method: oven, stovetop

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly

ingredients

4 pounds pumpkin
1 onion, sliced
1 (1 inch) cube fresh ginger root
3 tablespoons extra virgin olive oil
1 zucchini, sliced
4 ounces sliced mushrooms
1 can (14 ounce size) chopped tomatoes
1 cup pasta shells
2 cups vegetable stock
salt and ground black pepper
4 tablespoons ricotta cheese
2 tablespoons fresh basil, chopped

directions

Preheat the oven to 350 degrees F.

Cut the top off the pumpkin with a large, sharp knife, then scoop out and discard all of the seeds. (Unless you want to toast them for snacks, later!)

Using a small, sharp knife and a sturdy tablespoon, scoop out as much of the pumpkin flesh as possible, and then chop it into chunks.

Bake the pumpkin in the oven with its lid on for 45 minutes to one hour, until the inside begins to soften.

While the pumpkin is baking, make the filling. Gently fry the onion, ginger and pumpkin flesh in the olive oil, for about 10 minutes, stirring occasionally.

Add the zucchini and mushrooms and cook for another 3 minutes. Stir in the tomatoes, pasta shells and stock.

Season well, bring to a boil, cover and simmer gently for about 10 minutes.

Stir the ricotta cheese and basil into the pasta and spoon the mixture into the pumpkin. It may not be able to fit all the stuffing into the pumpkin shell. If so, serve the rest separately.

added by

seasoned

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like baked pumpkin




comments & reviews