Photo: recipeland.com

Stuffed Thanksgiving Pumpkins

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Yields:	8 servings
Rating:
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

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Ingredients

8	each	pumpkins	baby
1/3	cup	vegetable stock
1/2	cup	onion	finely chopped
2	cloves	garlic	minced
1/2	teaspoon	sage leaves	dried
1/2	teaspoon	thyme leaves
1	cup	bread crumbs	whole wheat
1/4	cup	pine nuts	toasted (optional)
1/3	cup	celery	finely chopped
1/4	cup	apricots	dried, chopped
1/2	cup	nutritional yeast flakes	grated
1	x	soy sauce	low sodium, to taste

Directions

Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.

In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.

Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.) Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split.

Serves 8.

Reviews

Sounds very good, and would look nice on the Thanksgiving table. Peggy Dieu
over 6 years ago
+1

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Member Review

Chicken in Phyllo

Very easy, very juicy and tasty. I'm going to do variations on the spicing. Thank you.

Reviewed by chefjohn