Stuffed Small Sugar Pumpkin

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 tablespoons or 3 water
smidgen extra virgin olive oil
1 cup brown basmati rice, cooked
1 cup soy chunks, soaked in 2 cups hot water and ¼ cup soy sauce
1 cup soymilk (preferably unsweetened)
1 large Honeycrisp apple (nice combination of sweet and tart), diced
1/2 cup raw cashews, halved or crushed
1 large onion, diced
1 large clove elephant garlic, diced
1/2 teaspoon ground allspice
1 sprig fresh oregano, finely chopped
3 tablespoons whole chia seeds
salt to taste


Cook brown basmati rice.
Soak soy chunks for about 30 min., then drain.
Put bread cubes into wok or heavy pan, drizzle olive oil over and, stirring frequently, fry until cubes are lightly toasted all around.
Mix chia seeds and soy milk and stir well (chia seeds will absorb up to 13 times their own weight in liquid). After about 15 minutes, stir again.
Clean pumpkin and cut around stem to create a lid (make sure to cut at an angle so lid won't fall into pumpkin as it bakes), then scoop out the seeds.
Put 2-3 tbsp water into scooped pumpkin, dab or spray a smidgen of olive oil around edges of hole and lid and close. Place in oven preheated at 350F and bake for about 30 minutes or until fork will pierce outer skin without too much effort.
While pumpkin is baking, prepare the stuffing. Saute onion, garlic and apple in a little olive oil until onion and apple become translucent.
Add bread cubes, soy chunks, cashews, fresh oregano, spices and 3-4 tbsp soy sauce. Mix well and continue sauteeing on medium heat for about 15 min.
Add salt to taste and the stuffing is done.
Carefully remove the baked pumpkin from the oven, open the lid and fill with stuffing until about 3/4 full, then pour soymilk/chia mixture in as well.
Close lid again and return to oven for another 30 minutes, then place pumpkin on the middle of the table and carefully (a puff of steam will emerge) open the lid.
Scoop stuffing onto individual plates, then scrape out the pumpkin flesh (be careful not to scrape right through the outer skin).




We doted on this little guy all summer. He was an only child :-). Since the pumpkin was planted late spring and the pumpkin was not ready to harvest until after thanksgiving, we enjoyed it today, halfway between thanksgiving and halloween. We don't really celebrate thanksgiving anyway--we are thankful every day for our food. And we don't really celebrate halloween either, but good food is always an option, and 'tis the season for pumpkins.


4 servings


Tuesday, December 22, 2009 - 5:01pm


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