[Zana]

October 29, 2003

Baby Pumpkins Stuffed With Pears and Winter Greens

Time: 35 minutes

4 whole baby pumpkins, seeded, tops reserved
1 tablespoon olive oil
1 1 1/2-pound pumpkin, acorn squash or butternut squash, peeled, seeded and in medium dice (about 3 cups)
4 tablespoons unsalted butter
Salt and ground black pepper
2 cups white onion (one large), chopped
2 teaspoons curry powder
1 teaspoon freshly grated ginger
1/3 cup sherry
1 tablespoon sherry vinegar or white-wine vinegar
8 large leaves of kale or other winter greens, ribs removed, cut into 1-inch-wide strips (about 2 cups), tightly packed
2 small pears in medium dice (1 1/2 cups)
1/2 cup chopped pecans.

1. Heat oven to 350 degrees. Brush cavities of baby pumpkins and underside of tops with olive oil. Bake in an ovenproof dish for 20 minutes; reserve in a warm place. Bring a medium saucepan full of water to a boil; cook diced pumpkin or squash for 3 minutes.

2. Melt butter in a large skillet over medium-high heat until frothy. Add two pinches of salt. Add onion, and cook 5 minutes, stirring, until softened but not browned. Add diced pumpkin, curry and ginger, toss, and continue cooking 2 minutes. Deglaze pan with sherry and vinegar, add the greens, and cook, covered, 2 to 3 minutes, or until greens begin to wilt. Uncover, add pears and pecans, and toss to mix. Season to taste.

3. Stuff baby pumpkins with pumpkin and pear mixture, and serve immediately.

Yield: 4 servings.

Copyright 2003 The New York Times Company |


Zana's Notes:
I've added some hot pepper to the stuffing for a different take on this recipe....yummmm. Core and seed the pepper, and mince before adding.

Moderator - please move to pumpkin thread, sorry I put it in the wrong one.