We just made one of our autumn favorites - just be sure you use a 'pie pumpkin' not a 'jack-o-lantern' one, the latter is too bland and stringy for good eating. We get one or two "eatin' pumpkins" in October that decorate our porch until they are eaten in November - usually this way: Stuffed Pumpkin Pumpkin (about 4-5 lb.) 1 lb. ground beef 1 small onion, chopped 1 can tomatoes (not jumbo sized) 1 cup instant rice, uncooked 2 cups beef broth 4 T. butter, melted 1 tsp. salt 1 tsp. thyme 1/2 tsp. pepper 1 c. grated cheddar cheese Cut a lid in your pumpkin, scoop it out and brush the inside with the melted butter. Set it in a shallow casserole dish. Brown beef and onion together, drain. Add the rest of the ingredients except the cheese. Combine and scoop into the pumpkin. Put on lid. Bake pumpkin in a 350 degree oven for about 2 hours, or until pumpkin flesh is soft. About 15 minutes before it is done, take off the lid and top it with the cheese, return to oven to melt. Serve by scooping the filling out with the pumpkin, delicious. You can save the seeds from your pumpkin to blanch and toast in the oven also.
Once Halloween is over here we never see pumpkins - such a pity now that I have American friends posting such tasty recipes.
I just don't like Pumpkin anyway you fix it.I wish I did .It sounds so good. I don't like Sweet Potatos either as to me they taste just like pumpkin. I wonder what else I could cook it in as this sounds so good.
I suppose almost any large winter squash would work, you would just have to adjust the time for cooking - I expect the mixture might work well as a stuffing for zucchini boats too.
I agree Prim, any type of squash would do. I love stuffed zucchini, especially with a shrimp or crawfish stuffing.
This recipe sounds really good! I may just have to try it out. The zucchini boats sound good also Sharon, except I'm allergic to shellfish!<sigh>
