Pumpkin time is such a great time, eh! Today I want to share with you my favorite recipe of stuffed pumpkin which could be a great Sunday family treat. Beautiful and delicious!
Preparation: 40 minutes. Cooking time: 2 hours. Yield: 2 – 4 portions.
You will need:
- Small pumpkin (one per each guest or a medium size for two)
- Navy beans soaked over night or canned – 400 gm
- Shiitake mushrooms – 200 gm
- Garlic – 5cloves
- Onion – 1 pc
- Carrot – 1 pc
- Vegy or Chicken stock – 500 ml or 1l (if using soaked beans)
- Flour – 1 Tbsp
- Spinach – 200 gm
- Bread Crumbs – 2 Tbsp
- Dried Parsley – 1 tsp
- Dried oregano – 1 tsp
- Butter (or sub with coconut oil) – 1 Tbsp
- Salt – TT
- Pepper – TT
Using your vegetable purpose knife, remove “top” of the pumpkin. Using a spoon, scoop out all the seeds. (You can safe it and roast them later if you want). Drizzle internal part of pumpkin with oil, sprinkle with salt and pepper. Lay on a roasting tray and cover with aluminum foil. Put pumpkin in an oven for 350F 40 minutes.
2. Prepare Navy beans.
Slice garlic and dice onion, heat oil on a heavy bottom deep pan and sautee them till translucidity. Add sliced shiitake mushrooms and sautee them till golden-brown. Add navy beans. Pour stock in the pan. If using canned beans, 500 ml would be enough. If using overnight soaked beans, add 1 liter of stock and you’ll need to add more water as the stock’ll absorbed. Add sliced carrot, salt and pepper. Bring to boil, keep simmering. For canned beans, add one table spoon of flour in the beginning of simmering, so when the liquid’ll turn gravy-like and carrot’ll be soft, it’s time to turn off the heat. For soaked beans, simmer beans for 20 minutes over a medium /medium-high heat, when they begin soften, add a table spoon of flour and keep simmering. When beans are soft and carrot is soft, turn off the heat.
Heat oil and heat sliced garlic till it release its aroma. Add spinach, salt and pepper and keep saute it till it shrinks triple times. Remove from stove and put in a stainer to release extra liquid.
4. Crust preparation.
Mix dried bread crumbs with a one table spoon of dried crushed oregano and parsley, add one tablespoon of butter or coconut oil. Mix well.
When stuffing id ready and pumpkin is soft, it’s time to stuff the veg! Mix together beans and mushrooms and spinach and load them into the pumpkin. Apply the prepared crust on the top of pumpkin. Return the veg on the baking tray and put in oven for another 15 minutes.