A Wiccan Grove

December 20, 2008

Harvest Recipes? Stuffed Pumpkin

Filed under: Recipes for Cakes and Ale,Wiccan Religion,World Unity — ravenbird @ 11:37 am

Well, I did a stuffed pumpkin a few different times. The first was stuffed with rice Risotto. Cut and serve in wedges.

I’m trying to remember, since I haven’t done it for at least 30 years, but I remember it as making a “red sauce”, any tomato sauce.

At the time I first did this I was vegetarian, so I wouldn’t have used ground beef, but I don’t see any reason why not. I probably used beans and tofu (both really good to me even today) and mixed the sauce with rice.

I don’t see any reason why it all couldn’t be cooked together in one pot either. Just depends upon your background and cooking experience. i.e. if you’re new to cooking, cook each item separately and then combine and stuff the pumpkin and then bake about an hour at about 375. If you’re experienced, then get to it and do what you need to do and stuff the pumpkin and then bake.

I used a large pumpkin at the time. I was having a huge party. I remember it as the pumpkin tasting “OK” but not great although the rice was wonderful.

Considering that the idea of stuffing and serving a pumpkin in that manner was so new to so many people, they all thought it was wonderful. But, now, knowing more about pumpkins in general, I’d use a large-ish pumpkin if I had a regular tomato sauce; a “salty” sauce. Not a pie pumpkin and not huge either like I did the first time – about the size of a medium to small cabbage.

I’d use a pie pumpkin if I had a “sweet” sauce.

Then of course, there are other “squashes” other than pumpkins. Try stuffing Risotto into butternut squash if that’s your favorite. Throw some cheese on top. And, why stop with rice? Pumpkins are wonderful and not just for carving or pies either.

Aside from all of that, the pumpkin is where Oshun keeps and doles out her gold. Honor her with golden rice and pumpkin and honor your body too, with a healthy great tasting one pot (the pumpkin) meal.

Raven

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