Holiday Stuffed pumpkins (or other winter squash)

[Guest guest]

Holiday Stuffed pumpkins (or other winter squash)

 

These can be miniature pumpkins, for individual servings, or larger

small pumpkins like sugar, or winter squash like acorn. The suggested

stuffing here is a southwestern style corn bread stuffing, but many

others will work too.

 

Several mini-pumpkins (one per person as an appetizer, two as main

course)(how many depends on the size of course)

 

Stuffing:

4-5 cups crumbled vegan corn bread

 

1 large onion, minced

2 stalks of celery

1-2 red bell peppers

1-2 ears corn kernels

4 poblanos, roasted, peeled and chopped

Olive oil or corn oil for sautéing,

 

pumpkin seeds, in salt and chili, leave whole (about 3/4 cup)

 

¾ cup of nut of choice (I have used sunflower seeds, almonds, cashews,

hazelnuts)

Roast and chop/minced nuts.

 

3 large tomatoes, broiled and skinned

 

1 tsp cumin, fried

1-2 tbsp chipotle puree

Juice of 3 lemons

 

Sautee onions, peppers and celery, add corn bread and minced nuts, as

well as whole pumpkin seeds.

 

Put the other ingredients in a blender and mix into rest of stuffing

 

For the small pumpkins, cut top caps of pumpkins, remove seeds (can

save them for roasted pumpkin seeds) and fill with stuffing. Place

little caps back on pumpkins and bake at 375 until done.

 

For larger pumpkins, cut top, empty of seeds and bake until half done,

and until some of the pumpkin flesh can be removed. Cut pumpkin flesh

and add to stuffing. Stuff pumpkin, place cap, and bake until pumpkin

is completely done and stuffing is hot (30 – 45 minutes on a 350F oven).