br>Cut out top of pumpkin, and set aside. Scoop out
Preheat oven to 350 .
Cut top from pumpkin and clean.
Coat inside with butter and 1/4 cup brown sugar.
Saute ground beef, onion, cabbage, and peppers in oil in large skillet. Drain fat.
Add corn and barley to mix, then stuff mix into pumpkin.
Add remaining brown sugar on top. Put on pumpkin top.
Place pumpkin in a shallow pan with 2\" of hot water. Bake for 1 1/2 to 2 hrs., or until tender.
rger than your pumpkin. If you bake the pumpkin in a
id with stem. Scoop out pumpkin seeds and pulp, and reserve
arefully peel and seed the pumpkin.
Cut into chunky 2
he top off of the pumpkin and hollow it, reserving 2
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
Remove stamens from blossoms, wash, and dry well.
Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
Bake in the preheated oven until browned, about 20 minutes.
Note:
Add green chiles for extra flavor if preferred.
e top of the pumpkin (like a Halloween
lid' off the pumpkin. Scrape out all pumpkin seeds and threads with
Preheat oven to 375\u00b0F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
Cut the pumpkin into six sections and top with cranberry chutney.
op off the pumpkin, and place the pumpkin in a steamer or
Wash pumpkin well. Cut a 'hat' or
rom the top of the pumpkin, leaving a 4 cm border
n the top of the pumpkin.
Scoop out the seeds
ut the top of the pumpkin off leaving a lid but
Pumpkin:
Cut top out of pumpkin, about 5 to 6-inches across (save lid).
Seed and scrape the insides of the pumpkin.
Combine salt, pepper and sugar in a small cup and sprinkle to coat inside of pumpkin.
Place pumpkin in a sturdy broiler pan.
emove the top of the pumpkin and scoop out pulp and
Cut top off pumpkin; save top as lid. Clean inside of pumpkin removing seeds. Fill pumpkin with 1/3 seasoned bread crumbs, 1/3 shredded Swiss cheese and 1/3 cream.
Place it on a baking sheet. Bake for 45 minutes at 350\u00b0 (only 30 minutes for smaller pumpkin). Set on the table with a serving spoon (it is its own bowl). Spoon out pumpkin meat with stuffing.
Cut stem carefully off from pumpkin.
Cut a lid from the top of the pumpkin (about 2 to 3 inches from stem).
Clean pumpkin out (no seeds or stringy pulp); rinse inside with water.
Pat a little brown sugar around inside.
Put in your meat loaf mixture.
Wrap completely in tinfoil.
Cook until tender, about 4 hours at 350\u00b0. Serve by cutting pumpkin and meat loaf in wedges.
Put a little butter and salt on pumpkin (do not eat skin).
Delicious!