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Recipe: Stuffed Pumpkin

Another suggestion for jenni_snake.  The recipe can also be made using acorn squash halves (directions are given). 

Someone on my flist was asking about vegetarian stuffing recipes. (suzycat, was it you?  Or maybe pride_of_erin?)  This might serve.

 

Stuffed Pumpkin* (Titoumi Dolma)

 

From:  Please to the Table: The Russian Cookbook, by Anya von Bremzen and John Welchman

 

Vegetarians might want to keep this Armenian dish in mind and use it as the centerpiece of the Thanksgiving table.  The pumpkin is stuffed with rice, apples, raisins, and sour cherries, then baked.  To serve, cut into wedges and serve with the stuffing.

 

 

1 pumpkin (about 4 lbs.)

1 ½ cups long-grain rice

2 large tart apples (such as Granny Smith), peeled, cored, and diced

½ cup golden raisins

½ cup dried sour cherries

8 tablespoons (1 stick) unsalted butter, melted

1 tablespoon sugar, or more to taste

¾ teaspoon ground cinnamon, or more to taste

Salt, to taste

¼ cup hot water

 

 

1.      Cut the stem end of the pumpkin in a circle about 4 inches in diameter.  Reserve.  Scoop out the seeds with a large spoon and rinse the inside of the pumpkin carefully.  Pat dry.  With a grapefruit spoon or other small spoon, or with a melon baller, scoop out as much flesh as possible around the pumpkin, being careful not to penetrate the skin.  Chop the flesh and set aside.

 

2.      In a large saucepan, bring 3 quarts of salted water to a boil.  Add the rice and cook, covered, over high heat until almost cooked but still slightly hard to the bite, 15 minutes.  Drain well.

 

3.      Meanwhile, preheat the oven to 325 degrees Fahrenheit.

 

4.      In a large bowl, combine the rice with chopped pumpkin, apples, raisins, dried cherries, and the melted butter.  Season with sugar, cinnamon, and salt, and mix thoroughly.

 

5.      Spoon the stuffing loosely into the pumpkin, sprinkle with the hot water, and close tightly with the reserved “lid”.  Place the pumpkin on a baking sheet and bake until the pumpkin is tender when you prick it with point of a knife, about 2 hours.  Cut into wedges and serve.

 

 

Serves 8

 

* Note:  This recipe can also be made in individual portions, using acorn squash halves.  Just hollow them out, chop the squash, combine it with the rice stuffing, and refill the shells.  Cover with aluminum foil and bake until tender, about one hour.

 

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