Thanksgiving Baked Pumpkin
Thanksgiving Baked Pumpkin is a great dish for your big family meal. This is sure to become a favorite Thanksgiving recipe at your table. It might just become a new tradition.
Why You'll Love This Recipe
As editors for a recipe website, we at [website name] are excited to share with you the top 5 reasons why you should make Thanksgiving Baked Pumpkin this holiday season!
1. It's a unique twist on a classic dish: We all love pumpkin pie, but why not switch things up this Thanksgiving with a savory baked pumpkin dish? It's a fun and unexpected addition to your feast that will impress your guests.
2. It's incredibly easy to make: With just a few simple ingredients and minimal prep work, Thanksgiving Baked Pumpkin is a stress-free recipe that won't have you slaving away in the kitchen for hours. Plus, it can be made ahead of time, freeing up valuable oven space on the big day.
3. It's a crowd-pleaser: Whether you're feeding a crowd of picky eaters or adventurous foodies, Thanksgiving Baked Pumpkin is a dish that everyone can enjoy. The creamy texture of the pumpkin paired with savory seasonings is sure to win over even the toughest critics.
4. It's a healthier alternative: While Thanksgiving is typically filled with indulgent dishes, Thanksgiving Baked Pumpkin offers a lighter option that is still packed with flavor. Plus, pumpkin is loaded with vitamins and antioxidants, making it a nutritious addition to your holiday spread.
5. It's a new Thanksgiving tradition: After trying Thanksgiving Baked Pumpkin for the first time, we have a feeling it will become a staple on your holiday table for years to come. It's a delicious and festive dish that will have everyone coming back for seconds.
Ingredients
- 4 pounds pumpkin
- 1 onion, sliced
- 1 cube (1-inch) fresh ginger root
- 3 tablespoons extra virgin olive oil
- 1 zucchini, sliced
- 4 ounces mushrooms, sliced
- 1 can (14-ounces) chopped tomatoes
- 1 cup pasta shells
- 2 cups vegetable stock
- salt and ground black pepper, to taste
- 4 tablespoons ricotta cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Cut the top off the pumpkin with a large, sharp knife, then scoop out and discard all of the seeds.
- Using a small, sharp knife and a sturdy tablespoon, scoop out as much of the pumpkin flesh as possible, and then chop it into chunks.
- Bake the pumpkin in the oven with its lid on for 45 minutes to one hour, until the inside begins to soften.
- While the pumpkin is baking, make the filling.
- Gently fry the onion, ginger and pumpkin flesh in the olive oil, for about 10 minutes, stirring occasionally.
- Add the zucchini and mushrooms and cook for another 3 minutes.
- Stir in the tomatoes, pasta shells and stock.
- Season well, bring to a boil, cover and simmer gently for about 10 minutes.
- Stir the ricotta cheese and basil into the pasta and spoon the mixture into the pumpkin. It may not be able to fit all the stuffing into the pumpkin shell. If so, serve the rest separately. Yields: 4 servings
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