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Pumpkin Stuffed with Potato and Broccoli:

Pumpkin Stuffed with Potato and Broccoli:

Pumpkin Stuffed with Potato and Broccoli:

Ingredients

  • 1 2-1/2- to 3-lb. pumpkin
  • Salt and freshly ground pepper for taste
  • 1/4 lb. stale bread, thinly sliced and cut into 1/2-inch chunks
  • 1/4 lb. cheese, such as milled cheddar, or your choice of cheese cut into 1/2-inch chunks
  • 2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
  • 6 potatoes, peeled and chopped into 1/2-inch chunks
  • 4 cups of broccoli chopped 1/2-inch chunks
  • About 1/4 cup snipped fresh chives or sliced scallions
  • 1 Tbs. minced fresh thyme
  • About 1/3 cup heavy cream

Instructions

  1. The way I start this recipe is with a big mixing bowl. Place the mixing bowl next to your cutting board, Start by peeling your potatoes then wash them and cut them into 1/2-inch chunks, place them in your mixing bowl, then clean and chop your broccoli and add the broccoli to your mixing bowl, then by this time you Center a rack in the oven and preheat the oven to 350° F, add your Salt and freshly ground pepper for taste in your mixing bowl , chop your 1/4 lb. cheese into 1/2-inch chunks and add to your mixing bowl, Chop your 2-4 garlic , chives or sliced scallions and fresh thyme, then add all to your mixing bowl then add your 1/3 cup heavy cream to your mixing bowl and gently mix in till all is covered in your cream. okay now put that mixing bowl to the side, Get your Pumpkin and wash it good, then put it on your cutting board, Using a very sturdy knife – cut a cap out of the top of the pumpkin, It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet. get your mixing bowl and Put the mix gently into your pumpkin a inch from the top then put the top back on the pumpkin in place and bake the pumpkin for about 2 hours – check after 90 minutes – or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
http://justeatveggies.com/pumpkin-stuffed-potato-broccoli-2/
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