And she had a brilliant recipe for it.
Basically, you carefully cut a hole in the top of the pumpkin (where the balance of the stem remains). Then you scoop out the pip area, plus a bit of the flesh. Reserve both - the pips - for planting next season - and the flesh, which will go back into the hollow with the other vegetables.
After you have peeled and chopped up a selection of vegetables, add a bit of grated cheese (feta, cheddar, whatever) and a knob or two of butter, season, and stuff into the cavity you have created. Then pop the "lid" back on top.
|We used chopped zuccini, yellow and red peppers,|
cauliflower, broccoli and sweet potatoes to
stuff the pumpkin
Place the stuffed pumpkin into a casserole dish (to catch any juices) and pop in the oven. Allow the pumpkin to cook until it is tender when you insert a knife (which in the Dover took about 3 1/2 - 4 hours).
|We cooked the stuffed pumpkin in the Dover stove,|
which is heated from the top - thus the "burnt"
appearance round the opening
Now - all I need is to grow more pumpkins this year - many, many more. Eating home grown vegetables is completely addictive. I really feel for those who don't have the space or the confidence to do so.