|
|
|
Pumpkin Autumn Glory
|
|
|
1
Reviews
|
|
By:
Leigh C. Wolf
|
|
Pumpkin Autumn Glory Recipe uses pumpkin and pasta as marvelous partners as a main course served from the baked pumpkin shell using onion, fresh ginger, zucchini, mushrooms, tomatoes, pasta shells and cheese to create this delicious pumpkin recipe.
|
INGREDIENTS
|
|
1 pumpkin, about 4 pounds
|
|
1 onion, sliced
|
|
1-inch cube fresh ginger
|
|
3 tablespoons extra-virgin olive oil
|
|
1 zucchini, sliced
|
|
4 ounces sliced mushrooms
|
|
1 can (14 ounces) tomatoes, chopped
|
|
1 cup pasta shells
|
|
2 cups vegetable stock
|
|
salt and freshly ground black pepper
|
|
1/4 cup fromage blanc cheese
|
|
2 tablespoons chopped fresh basil
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat the oven to 350°F. Cut the top off the pumpkin with a large, sharp knife and scoop out and discard the seeds. Using a small sharp knife and a sturdy tablespoon, extract as much of the pumpkin flesh as possible, then chop it into chunks.
|
|
|
|
2:
Bake the pumpkin shell with its lid on for 45 minutes to one hour, until the inside begins to soften. Meanwhile, make the filling. Gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes, stirring occasionally.
|
|
|
|
3:
Add the zucchini and mushrooms an cook for another 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to a boil, then cover and simmer gently for 10 minutes.
|
|
|
|
4:
Stir the fromage blanc and basil into
the pasta and spoon the mixture into the
pumpkin. (It may not be possible to fit all
the filling into the pumpkin shell; serve
the rest separately if this is the case.)
|
|
|
|
Print Preview
|
Rate This Recipe
|