Elegant Stuffed Pumpkin
From the Vegetarian Times Cookbook
Modified by “Fun with Fruit”,
Iskash*taa Refugee Harvesting Network
1 five pound pumpkin
2-3 cups brown or white rice, cooked
2 cups crumbled dry bread
1 onion, chopped
½-1 cup chopped celery and leaves
2 local apples (tart, chopped)
Handful dried fruit (any)
1-2 cups vegetable stock
¼- ½ cup butter, melted, or safflower oil
Sage, savory, marjoram, oregano, & paprika to taste
Soy sauce or salt to taste
Cut off top of pumpkin to make a lid. Remove seeds and scrapeout any stringy pulp. Combine dry ingredients in a large mixingbowl and mix well with hands. Add stock and butter, and mixwell, adding soy sauce or salt if desired. Stuffing should bemoist by not wet. Pack loosely into pumpkin, replace lid, andbake on an oiled cookie sheet for 1 ½ hours or more at 325 °F.
It’s done wh
en a fork pushes easily through the pumpkin.Transfer to a casserole dish and serve at the table, scooping outsome of the tender pumpkin flesh with each serving of stuffing.
Serves 5-6
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Stuffed Squash
From the Vegetarian Times Cookbook
Modified by “Fun with Fruit”, Iskash*taa Refugee Harvesting Network
1 large squash (Hubbard, butternut, or 2-3 acorn squash)
2 tablespoons olive oil
3 onions, minced
6 celery stocks (with leaves)
2 chopped local apples
1 teaspoon salt
1 cup soup stock or water
3 cups cooked brown rice, millet, or bulgur
Cayenne pepper to taste
1 teaspoon paprika
1 teaspoon crushed sage
½ cup toasted and chopped almonds, cashews, etc.
Handful dried fruit (raisins, apricots, cherries, any)Split squash in half and scoop out seeds and membrane. Heat
1 Tbsp. oil in a skillet and sauté onion. When it’s lightly
browned, add celery and sauté a few minutes more. Add salt and½ cup of water. Simmer for 10 minutes. Combine withremaining stuffing ingredients. Fill squash cavities and brushsides with remaining oil. Place in a roasting pan and cover thewhole pan with foil. Bake at 350 °F for 1-2 hours. (Hubbardsquash usually takes much longer to bake than an Acorn.)
Serves 6
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