Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen by Allison Day

Author:Allison Day [Allison Day]
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-09-05T16:00:00+00:00

Serves 6–8

1½ cups water

⅔ cup white quinoa

½ cup black quinoa

2 large eggs

½ cup fresh parsley, chopped

½ cup dried cranberries, chopped

2 tablespoons white wine vinegar

2 ounces (2 heaping cups) mixed wild mushrooms

1½ cups recently boiled water

¼ cup unsalted butter

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon salt

ground black pepper, to taste

1 (6–7 pound) flat white boer pumpkin or cinderella pumpkin

Preheat oven to 350ºF. Line a large-rimmed baking sheet with foil.

In a medium saucepan, bring water and white and black quinoas to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly (as not to cook the eggs). Stir in eggs, parsley, cranberries, and vinegar.

Add dried mushrooms to a large bowl and cover with recently boiled water. Let stand for 15 minutes. Tear any large pieces and remove any tough stems. Add mushrooms and soaking water to quinoa; mix to combine.

In a large high-sided skillet, melt butter over medium heat. Add onion, garlic, sage, thyme, salt, and pepper; reduce heat to medium-low and sauté for 8 to 10 minutes, until vegetables are soft. Set aside to cool slightly. Stir into quinoa mixture.

Using a very sharp paring knife, score a circle around the top of the pumpkin, leaving 2 to 3 inches between the stem and perimeter. With a small incision, cut the top off (much like you do for carving a jack-o’-lantern); slice off any seeds or stringy bit on the top piece; set aside. Scoop out pumpkin seeds and any overly stringy flesh. Place two large pieces of foil in a cross on prepared, foil-lined baking sheet; place pumpkin in the center of the cross, hole-side up. Pack interior of pumpkin with stuffing, close foil to completely encase the pumpkin; cut another piece of foil to cover the top, if necessary. Place the top, stem-side up, next to the pumpkin.

Roast pumpkin for 1 hour; remove stem and set aside. Continue to roast for approximately 2 hours longer, until pumpkin is tender and stuffing is cooked. Remove from oven and let rest for 10 minutes. Slice into wedges with a serrated knife. Serve hot.

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