Autumn Glory Nicole

[Guest guest]

Hum what should I file this recipe in our files under??? Vegetable side dish?

Maybe I should make a seasonal folder up. What do you think????Nicole <Colejil wrote:

this is the pasta in a pumkin dish. I haven't made this, YET! But I trust the cookbook the I got the recipe from...The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Rox Denny + Christine IngramServes fourIngredients:1 4lb pumpkin (make sure this is the edible kind)1 onion, diced1" cube fresh ginger root3 tbsp ev olive oil1 zucchini4oz sliced mushrooms14 oz can chopped tomatoes1 c pasta shells2 c stocksalt and ground black pepper4 tbsp fromage frais (cream cheese is a good substitute)2 tbsp fresh basil, chopped1. preheat oven to 350º/Gas 4. Cut top off the pumpkin with a large, sharp knife and scoop out and discard seeds (I'm roasting mine!!)2. using a small sharp knife and a sturdy tbsp extract as much pumpkin flesh as possible, then chop in to

chunks.3. bake pumpkin w lid on for 45 min to one hour until the inside begins to soften.4. meanwhile, make filling. Gently fry onion, ginger, and pumpkin chunks in the olive oil for about 10 min, stirring occasionally.5. add the zucchini and mushrooms and cook for another 3 min, then stir in tomatoes, pasta shells and stock. Season well, bring to boil, then cover and simmer gently for 10 min.6. stir the fromage frias and basil into the psta and spoon mixture into the pumpkin. (it may not be possible to fit all the filling into the pumpkin shell, so serve the rest separetly if this is the case)Nicole"Welcome to the jungle we've got fun n' games.We got everything you want, honey we know the names.We are the people that can find whatever you may need.Source: Guns N' Roses "Welcome to the Jungle"

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