Prepare yourself for a culinary adventure with this extraordinary recipe for Roasted Harvest Vegetables in a Baked Pumpkin, a delightful dish that is not only visually stunning but also bursting with flavor and wholesome goodness. 🎃🥕🌿 Perfect for festive occasions like Thanksgiving, Christmas, Hanukkah, or even a cozy weeknight dinner, this recipe promises to elevate your dining experience to new heights. Adapted from the esteemed “Vegetarian Cooking for Everyone” by Deborah Madison, and discovered on the Virtual Jerusalem website, this dish has been cherished by many for its creativity and deliciousness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red onions | 2-3 |
| Shallots | 2 |
| Garlic | 6-8 cloves |
| Bay leaves | 4 |
| Kosher salt | 2 tsp |
| Sea salt | 1 tsp |
| Black pepper | To taste |
| Fresh rosemary | 5 sprigs |
| Fresh sage leaves | 5-6 |
| Olive oil | 1/3 cup |
| Pumpkin | 1 |
| Green pepper (optional) | 1 |
Nutritional Information (per serving):
- Calories: 78.3
- Fat Content: 0.3g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 462.5mg
- Carbohydrate Content: 15.8g
- Fiber Content: 4.1g
- Sugar Content: 4.3g
- Protein Content: 3.6g
Instructions:
-
Preparation:
- Preheat your oven to 325°F (163°C).
- Prepare a large roasting pan.
-
Prepare the Pumpkin:
- Carefully cut off the top of the pumpkin to create a “lid.”
- Scoop out the seeds and fibers from the pumpkin. You can save the seeds for toasting, if desired.
- Clean the inside of the pumpkin and rub it with olive oil.
- Sprinkle a bit of salt inside the pumpkin and add about 1/2 cup of water.
- Place the pumpkin in the preheated oven and bake for approximately 30 minutes, or until it is slightly softened on the inside. Once done, remove from the oven and set aside.
-
Prepare the Vegetables:
- Peel and cut the root vegetables into large, uniform pieces.
- Place the prepared vegetables in a zipper-type plastic bag along with olive oil.
- Seal the bag and shake well to ensure the vegetables are evenly coated with oil.
-
Roasting:
- Transfer the oiled vegetables to the prepared roasting pan.
- Add the sliced onions, shallots, minced garlic, bay leaves, and fresh herbs to the pan.
- Season with kosher or sea salt and black pepper, to taste.
- Place the roasting pan, uncovered, in the preheated oven at 425°F (218°C).
- Roast for about 20 minutes, shaking the pan occasionally to prevent sticking and ensure even cooking.
- After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for another 20 minutes, or until the vegetables are tender and golden brown.
- Stir or shake the vegetables occasionally during this time to prevent burning.
-
Final Assembly:
- Once the vegetables are roasted to perfection, carefully transfer them to the warm baked pumpkin.
- Cover the pumpkin with its top.
- Serve the dish, optionally adding small pieces of the softened pumpkin for added flavor and presentation.
- Remember to remove the bay leaves before serving.
Variations:
- For added flavor and color, consider adding roasted red or green peppers to the vegetable mix.
- If you prefer a spicy kick, sprinkle a bit of cayenne pepper over the roasted vegetables before serving.
With its aromatic blend of herbs, earthy root vegetables, and the subtle sweetness of the baked pumpkin, this dish is sure to impress your guests and become a staple on your holiday table. Enjoy the warmth and comfort of this seasonal delight, and savor every delightful bite! 🍽️✨
