ELEGANT STUFFED PUMPKIN

Servings: 5
Ingredients:

1    5-pound pumpkin
2    To 3 cups brown rice,
Cooked
2 c  Crumbled dry whole wheat
Bread (or part corn bread
Etc ) I used bread
Crumbs and corn meal.
1    Onion, chopped
1/2    To 1 cup chopped celery and
Leaves
2    Apples (tart and unpeeled),
Chopped
1 c  Roasted chestnuts or a
Andful of cashew nuts, cut
In half.
x  Herbs: Sage, savory,
Marjoram, oregano, and
Paprika to taste. I used
About a teaspoon
Each
1    To 2 cups vegetable stock
1/4    To 1/2 cup butter, melted,
Or safflower oil.
[ed ...Necessary?]
Soy sauce or salt to taste.

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any
stringy pulp. Combine dry ingredients in a large mixing bowl and mix well
with hands. Add stock and butter, and mix well, adding soy sauce and salt
if desired. Stuffing should be moist but not wet. Pack loosely into
pumpkin, replace lid, and bake on oiled cookie sheet for 1 1/2 hours or
more at 325 F. It is done when a fork pushes easily through the pumpkin.
Transfer to a caserloe dish and serve at the table, scooping out some of
the tender pumpkin flesh with each serving of stuffing. If the pumpkin is
organically grown, you may eat the skin too. (If you have too much stuffing
for your pumpkin, place extra in an oiled casserole, cover, and bake for 1
hour.)

The Vegetarian Times Cookbook, p. 290

Posted by ‘norman (n.m.) kruse’ 18 Oct 1994 to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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