Wednesday, October 24, 2012

Fall Recipes :: Stuffed Pumpkin

Traditionally a New England dish, this recipe has found its place in our Texas family. If you're looking for ways to shake-up the usual menu, why not try my Stuffed Pumpkin recipe?

1 pound ground beef
2 to 3 medium red potatoes, diced small
1/2 onion, diced
1 teaspoon thyme, sage, or any other favorite spice
1 teaspoon olive oil
salt and pepper to taste
melted butter to baste the pumpkin

Let's begin!


First, carefully cut the top off as you would if creating a Jack-o-lantern. Remove all the seeds and set aside for later roasting.

In a skillet, heat olive oil over medium heat. Once heated, lightly saute the diced potatoes and onions. Next, add the ground meat and spices. Lightly brown the meat, removing most of the pink. Do not overcook.

Next, pour the meat mixture into the pumpkin, ensuring it does not overflow. Place the top on the pumpkin. Preheat oven to 350 degrees. It is best to cook the pumpkin on a baking sheet or in a cake pan. Before placing in the oven, baste the pumpkin with melted butter. Cook the pumpkin approximately one hour or until the pumpkin becomes soft.

Scoop the meat mixture and pumpkin into a bowl and serve. Salt and pepper to taste.

As an alternative, you can substitute the ground beef for other meats and the potatoes and onions for a variety of veggies. I haven't tried carrots yet in this dish, but I bet they would be delicious. Sauteed cabbage may also be tasty! Enjoy!

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