Gratia Meyer’s Sukkot Stuffed Pumpkin recipe
During the holidays, BJ members Gratia and David Meyer take on the mitzvah of sharing the vegetables from their garden with food banks. Gratia harvests pumpkins and bakes Sukkot Stuffed Pumpkin with friends, a recipe they’re sharing with our community! See Gratia and Dave Meyer’s Member Story>>
Sukkot Stuffed Pumpkins
By Gratia Meyer
- 1 sugar pumpkin (medium sized)
- Small amount of butter or margarine
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 6 portobello mushrooms, chopped
- 1 cup cooked brown rice
- 3/4 cup apple juice
- 2 cups dried fruits and nuts, chopped (I use cranberries, raisins, apricots, and pecans/walnuts)
- Handful fresh spinach, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon ground dried cumin
- ½ teaspoon cinnamon (Vietnamese)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Preheat oven to 350 degrees.
Carefully cut the top off the pumpkin (1/3 of the top) and set aside. Scoop out the seeds and stringy innards and set aside seeds in water.
Brush the inside of the pumpkin with butter, or margarine to make the recipe pareve. Put foil over the top of the pumpkin, place on a cookie sheet, and bake for 30 minutes.
While the pumpkin is in the oven, toast the whole nuts in a skillet with olive oil. Remove toasted nuts and chop into small pieces.
In the same skillet, sautee onion and garlic in the remaining olive oil until golden brown. Add the herbs to the skillet and mix with the onion and garlic to bring out the flavors, then add mushrooms and spinach.
Place the skillet ingredients, cooked rice, dried fruit, and nuts in a bowl and mix together. Stuff the pumpkin with the mixture, then add apple juice to cover all the ingredients.
Increase oven heat to 400 degrees, and place the pumpkin on a cookie sheet with foil-covered top.
Bake until the pumpkin is tender, approximately one hour. Check if it’s ready by inserting a knife along the side of the pumpkin.
Roast the pumpkin seeds
Rinse the seeds, removing stringy innards. Dry the seeds with paper towels, and toss with olive oil and salt. Roast in the oven at 400 degrees for approximately 15 minutes. Watch the seeds closely until they’re crispy and bouncing in the oven.
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