Sunday, November 2, 2014

Samhain

In celebration I roasted a sugar pumpkin stuffed with quinoa, chicken pesto sausage, eggplant, mushrooms and onions!  Drank a pinot grigio with it. 

It was delicious!



Rain and gray today with our first frost and possible snow predicted for tonight!  AAARRRGGGHHH!!!

As always, thanks for stopping by............*s*

20 comments:

  1. I've never heard of stuffed pumkpin, and it sounds so delicious! Great sounding stuffing too. Yep, we've probably had frost, if you count a day with snow somehow. It's still on the higher elevations around Black Mountain even though the sun is out today.

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    1. Hi Barb....I first made it as a vegetarian dish that would look special amid other fancy pot luck dishes.
      We had some touches of frost last night, but nothing major.

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  2. omg, I need to make one of these the ingredients sound delicious and it looks beautiful, recipe please and what temp to cook and how long

    looks beautiful on your plate too

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    1. Hi Linda.......Thanks. This is a real seat of the pants recipe. I hollow out and bake the pumpkin for about 30 minutes. The stuffing is a great way to use up leftovers. I used quinoa in this one, but I have use rice,or small pasta; it should be your maine bulk ingredient. I added sausage, mushrooms, onions, an eggplant. I cooked the stuffing before putting it in the pumpkin Just before filling i mixed in an egg or two to make it a bit more solid. I wrapped the bottom part of the pumpkin in foil and cooked it in a water bath at 350 F. until the interior temp was about 180 F.I think it baked about 45 minutes but I kind of lost track of the time. I let it sit for a few minutes, then sliced it.

      The plate is an old one, one of my few successes at refiring plates.

      I have used many types of winter squash, It might be really pretty as a filling for half an acorn squash.

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  3. Not really sure what a sugar pumpkin is, or if we could get them here, but it looks fantastic. I might try something along similar lines with a regular pumpkin and see what happens. The delightful image of that toffee coloured exterior and the little puddle of juice, reminds me of the delights of baked apples, packed with dates, raisins, sugar and cinnamon... mmmmmmm, bliss!

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    1. Hi Peter....Sugar pumpkins are the small pumpkins also referred to a pie pumpkins. Any smallish winter squash would work equally well. Oh yes to baked apples; my mother used to served them with pork roast instead of applesauce.

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  4. Dearest Suzi,
    That looks very delicious and for sure was a healthy meal as well!
    Enjoy this November week, we lived through the first night of frost and now the second. My broadband (for the day) is all used till tomorrow. So I had to take the opportunity to leave some comments while I had to get up anyway...
    Hugs,
    Mariette

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    1. Hi Mariette.....It was a nice way to celebrate the changing times.
      I don't think our temps went much below 30 F. I'm glad we finished getting all the plants in. Soon it will be time to dig the dahlia toes.
      Winter is coming!

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  5. a sugar pumpkin, stuffed with stuff, wowie!

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    1. Hi Gary.....Wowee indeed! I bet you could make a delicious vegetarian, gluten free version!

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  6. Oh this sounds fabulous. What a lovely dish. xox

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    1. Hi Corrine....Thanks; it takes a little time to put it together, but is a great way to use up leftovers!

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  7. That looks and sounds delicious, of course I’d use veggie sausage. Nice plate too.

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    1. Hi Lori....Thanks, the plate is an old one. I originally made this as a vegetarian meal.

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  8. Oh wow! That looks and sounds amazing. Tres autumn.

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  9. Haven't baked a pumpkin yet this year……. I know, what am I waiting for???? Yours looks devine :) Samhain was cold, rainy and windy. Tomorrow it's supposed to be 65F. Not complaining!

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    1. Hi Sandy....This was my first of the season. Pumpkin and winter squashes are so versatile; I'm looking for my recipe for squash cheesecake!.
      Rain, cold and wind for Samhain; sunny, cold, and windy yesterday. It looks much better today! I'm not ready for Grandfather Frosty.

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  10. This looks yummyyy! Any recipe? It would be lovely to do it over here as well! And the Pinot Grigio with it - I guess the pumpkin tasted even better! ----- Thanks for your comment on my post! Lucky you to have blue hydrangeas! To me they are the best! ---- Today it was a cold and rainy day over here as well. People seem to hate such days. When I walked home from the office I thought that this is typical November and wonderful in it's own way! Looking forward to reading more from you! Christa

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  11. Hi Christa...It's nice to see you blogging again. I gave guidelines to the stuffed pumpkin in my reply to Linda Starr. It's not really a recipe so much as a guide.
    I'm not fond of rainy days, myself. But as I was coming up the driveway yesterday, the light was a pearl gray that we often get before rain, I saw the beech trees are gold and the red oaks are a deep red this year. Gray days really make the colors pop.

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