We're not that far from Halloween, so here's another great pumpkin recipe to serve at a fancy Halloween dinner: stuffed pumpkins!
- 4 sugar pumpkins
- 4 slices of bacon, finely chopped
- 1 onion, finely chopped
- 2 carrots, diced small
- 4 cloves garlic, minced
- 1/2 cup pine nuts
- 1 tbsp freshly grated ginger
- 1/2 cup currants (or raisins)
- 2 tbsp fresh thyme, chopped
- 2 tbsp cumin
- salt and pepper to taste
- 3/4lb ground turkey
- 1 cup cooked white rice
Preheat your oven to 400 degrees. Cut the tops off the pumpkins and remove the innards as if you were carving the pumpkin. Reserve the tops.
Cook the bacon, then pat dry with paper towels. Mince the cooked bacon into small peaces. Leave the fat in the pan. Saute the onions over medium heat in the pan until the onions are translucent. Add ginger and garlic. Saute for another minute, then add pine nuts. Saute again, then add carrots and repeat. Add the cumin and ground turkey. Cook until the meat is no longer pink, then break it up with the back of a wooden spoon so it doesn't clump. Make sure to not overcook the turkey or it will dry out.
Mix in the thyme, bacon, currants, and white rice. Salt and pepper the mixture to taste. Remove the mixture from the heat then spoon it into the pumpkins, filling each one evenly. Rub olive oil over the exterior of the pumpkins. Replace the tops then roast the pumpkins for 50 minutes.