Stuffed Pumpkins (sort of)

Okay, so I’m a bit too lazy to stuff a raw pumpkin and wait for it to cook for an hour or two as I generally don’t start dinner until I’m already starving. So if you are patient, feel free to follow the recipe that I modified for my dinner here. Otherwise, you can use the recipe for roasted pumpkins that I previously posted, and just sauté the rest of the ingredients and serve on top like I did. Just as tasty and just as simple.

Recipe modified from How2heroes

1-2 roasted sugar pumpkins (recipe here)
3 slices thick cut bacon
1 onion (I had some shallots from the garden that I added)
4 garlic cloves
1 tbsp freshly grated ginger
½ cup chopped carrots
½ cup pine nuts
½ cup dried cranberries *
2 tbsp fresh sage leaves
2 tbsp cumin
salt & pepper to taste
1 lb ground turkey
1 cup cooked brown rice
Peccorino Romano to taste

First cut the bacon (I use my kitchen shears) and cook until brown. Remove the bacon and set aside. Add the chopped onions and cook in the bacon fat until translucent. Then add grated ginger and garlic (I grated it as well since I had my microplane out) and the carrots. Once those are tender, add the ground turkey and cumin. I usually add my salt and pepper here as the bacon usually gives a lot of salt and flavor to everything else. Once the turkey is cooked, add the pine nuts, dried cranberries, and chopped sage. I tossed the bacon and the brown rice back in at the end and served over the quartered and roasted pumpkin. However, you could also roast chunks of pumpkin and add at the end like a pilaf. Oh and of course you can’t forget a sprinkling of Peccorino Romano at the end!

* Note: I prefer to use dried currants but I generally don’t have them in the house

mise en place

bacon makes everything better

ginger, garlic, and sage

Voilà!  Dinner is ready

Voilà! Dinner is ready


2 responses to “Stuffed Pumpkins (sort of)

  1. Pingback: Roasted Pumpkins | Lucy Cakes·

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