Stuffed Pumpkin | The Foodie Pilgrim

By John, 29 October, 2014

Description

This recipe originated as a traditional Armenian dish in Please to the Table, but I have made some changes to make it more American. This is an excellent option for a Thanksgiving dinner for vegetarians, because it looks festive and is also nourishing and savory.

Yield

6 Servings

Preparation time

2 hours, 30 minutes

Ingredients

1 Sugar Pumpkin

1 c rice

1⁄4 c golden raisins

1⁄4 c dried cranberries

1 Apples (peeled, cored, chopped)

1 t Cinnamon

4 oz Butter

1 T Sugar

1⁄4 c Water

Instructions

Preheat oven to 350.
Open up the sugar pumpkin like a jack-o'-lantern: open top, scoop out seeds, clean up fibers.
Scoop out as much of the flesh as you can without breaking the skin. Try to leave at least half an inch thickness all around.
Cook the rice in plenty of boiling salted water for 15 minutes, until about half-cooked.
Toss the rice with the remaining ingredients except water, and the pumpkin flesh until well-mixed.
Lightly stuff the hollow pumpkin with the rice mixture. Add Water.
Bake about 2 hours or until pumpkin is tender to the touch. Serve hot.

Notes

This makes a great centerpiece for a vegetarian Thanksgiving! It went perfectly with the Enlightenment Ales Brut Biere de Champagne.

Source

Adapted from Please to the Table