Cooking Hussy


Roasted Stuffed Pumpkin October 17, 2007

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:39 pm


Our fall CSA boxes are full of all types of squash, including two cute little pumpkins. They included a recipe for roasted, stuffed pumpkin and that’s what I made tonight.

2 small pumpkins
1 acorn squash
2 cups quinoa, cooked
1/2 red onion, diced
4 stalks celery, diced
1 tart apple (granny smith), diced
Herbs: sage, thyme, oregano
1 cup vegetable stock
1/4 cup butter, small pices
Soy sauce

Cut off the top of the pumpkins and scrap out the insides. Cut the acorn squash in half and clean out. Mix all the ingredients (except stock, butter and soy sauce) in a large bowl. Add stock, butter and soy sauce to taste. Pack loosely into pumpkins (and squash), replace lid and bake on oiled cookie sheet for 30-45 minutes at 325 degrees.

Notes: I had extra quinoa mixture and just put it in the fridge for leftovers. The pumpkins were great and roasted nicely. Check to make sure they are done with a knife, should be tender when done. I added soy sauce on top at the end.

Servings: 4 full meals plus extra quinoa mixture.


4 Responses to “Roasted Stuffed Pumpkin”

  1. Emily Says:

    When you give the amounts yielded at the end of the recipe, are you referring to quantities for both you and chris (ie. 1 meal = 1 meal for each of you) or just for yourself (1 meal = 1 meal for 1 person)?

  2. cookinghussy Says:

    Good question. When I give amounts I’m basing it on 1 meal for 1 person. So this recipe made 4 servings. Chris and I both ate one pumpkin last night and each acorn squash half with make another full meal, so 4 servings total.

    This particular meal could have made another two servings if I had more squash.

  3. Emily Says:

    Hey, when you specify the amount each recipe yields, do you consider a meal to be for you AND chris, or just for you? I’m trying to estimate quantities for myself.

  4. Emily Says:

    Oops, sorry, I accidentally posted my question twice.

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