Baked Stuffed Pumpkin
Sugar pumpkins are great as vegetables and desserts and can double as
baking and serving dishes as well. Winter feast days and other special
gatherings at Jemez, Pojoaque, and other pueblos feature this dish:
2 cups applesauce
1 cup dark raisins
1 cup currants
1/2 cup pine nuts (lightly roasted)
1/2 cup yellow corn meal (lightly roasted)
1/2 cup honey
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup apple cider
1 tablespoon butter
1 teaspoon orange zest
1 (5-pound) sugar pumpkin
In a batter bowl, combine the applesauce, raisins, currants, pine nuts,
cornmeal, honey, apple cider, butter, orange zest and spices. Heat in
microwave on high, stirring occasionally, for 5 minutes.
Set aside.
Preheat oven to 350 degrees.
Carefully cut the top from the pumpkin,
and trim and save it. Scoop the seeds and pulp out of the pumpkin,
pierce the inner cavity with the tines of a fork, then place the pumpkin
in a deep baking dish.
Add about an inch of water to the dish
to surround the pumpkin. Pour the hot applesauce mixture into the
pumpkin cavity. Place the top back on the pumpkin - lightly.
Place this whole creation in the oven
and bake for 40 to 50 minutes, until a toothpick stuck into the side of
the pumpkin meets little resistance and the pumpkin seems done.
Native American Vegetable Dishes Vegetarian |
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