Baked Pumpkin with TVP, Vegetables and Peach Filling

[Guest guest]

I found this dish to be rather interesting. You are using the shell and lid,

but it did not say what to do with the actual " pumpkin " (the guts/meat) itself.

I will be sending in three more recipes that use pumpkin purée just in case. I

have not tried this dish personally, and it sounds like a winner for the

holidays for my family.

(^.^) Danell

 

* Exported from MasterCook *

 

Baked Pumpkin with TVP, Vegetables and Peach Filling

 

Recipe By : Adam Weststein

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 pounds pumpkin -- * see note

OR large winter squash

1/2 cup butter -- softened

2 tablespoons olive oil

2 pounds TVP -- cut in 1 " cubes

1 cup onions -- coarsely chopped

1/2 cup green peppers -- coarsely chopped

1/2 teaspoon garlic -- chopped

4 cups vegetable stock

1/2 cup sherry

3 medium tomatoes, peeled, seeded -- coarsely chopped

OR 1cup canned Italian plum tomatoes -- drained and

chopped

1/2 teaspoon dried oregano

1 bay leaf

1 teaspoon salt

cayenne pepper -- to taste

freshly ground black pepper -- to taste

1 pound sweet potatoes, peeled -- cut in 1/2 " cubes

ABOUT 3 cups

1 pound white potatoes, peeled -- cut in 1/2 " cubes

ABOUT 3 cups

1 pound zucchini, scrubbed but not peeled -- cut in 1/4 " slices

3 ears corn, shucked -- cut in 1 " rounds

4 fresh peaches, peeled -- pitted and diced

 

*This recipe calls for 10 to 12 pounds pumpkin.

 

Preheat the oven to 375°F.

 

Scrub the outside of the pumpkin under cold running water with a stiff brush.

With a large, sharp knife, cut down into the top of the pumpkin to create a lid

6 or 7 inches in diameter. Leave the stem intact as a handle. Lift out the lid

and, with a large metal spoon, scrape the seeds and stringy fibers from the lid

and from the pumpkin shell. Brush the inside of the pumpkin with the soft

butter.

 

Place the pumpkin (shell) in a large shallow roasting pan (with its lid) and

bake in the oven for 45 minutes, or until tender but somewhat resistant when

pierced with the tip of a small, sharp knife. The pumpkin shell should remain

firm enough to hold the filling without danger of collapsing.

 

Meanwhile, heat the oil over moderate heat in a heavy 6- or 8-quart casserole

(pan) until a light have forms above it. Add the cubes of TVP and brown them on

all sides, turning them frequently with a large spoon. Then with a slotted

spoon, transfer the TVP to a platter.

 

To the oil, remaining in the pan, add 1 tablespoon oil, add the onions, green

pepper and garlic, and cook over moderate heat, stirring constantly, for about 5

minutes, or until the vegetables are soft but not brown. Pour in the stock and

sherry and bring to a boil over high heat. Scrape in any brown bits clinging to

the bottom and sides of the pan.

 

Return the TVP and any of its accumulated juices to the pan and stir in the

tomatoes, oregano, bay leaf, salt and a few grindings of black pepper. Cover

the pan, reduce heat to low, and simmer undisturbed for 15 minutes. Then add

the sweet potatoes and white potatoes, cover the pan and cook for 15 minutes.

Add the zucchini slices, cover the pan, and cook for 10 minutes. Finally add

the corn rounds and peaches and cook, still covered, for 15 minutes longer.

 

Pour the entire contents of the pan carefully into the baked pumpkin, cover the

pumpkin with its lid again, and bake for another 15 minutes. To serve, place

the pumpkin on a large serving platter and, at the table, ladle the " veggie

carbonada " from the pumpkin onto heated, individual serving plates.

 

 

*AUTHOR'S NOTES*

(Speaking of this recipe.) A doctored Argentinian farmer's dish that should

blend in well with our own fall vegetables.

 

 

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NOTES : This recipe is brought to you via the courtesy of the International

Vegetarian Union (IVU) website.