One of two "stuffed pumpkin" recipes, this one was shared by Nancy, from a heritage cookbook:
Stuffed Sugar Pumpkin
1 (3-4lbs) sugar pumpkin
1 tsp salt
1/2 tsp dry mustard
1 medium onion, chopped
1lb ground beef
3 eggs, slightly beaten
1 cup cooked rice
3/4 tsp pepper
2 tsp salt
1/2 tsp dry mustard
1/2 cup water
Cut lid out of pumpkin, remove seeds. Prick inside cavity with fork. Rub inside with 1 tsp salt and 1/2 tsp mustard.
Cook onion and ground beef in skillet until lightly browned. Remove from heat. Add eggs, rice, pepper, 2tsp salt and 1/2 tsp mustard. Stuff pumpkin with mixture (amount you need may vary depending on pumpkin - we had a bit more rice). Replace pumpkin lid.
Place pumpkin in shallow pan with 1/2 cup of water. Bake in oven at 350F (175C) for 1 hour 30 minutes or until pumpkin is tender (ours just took 50 minutes!). Add more water if necessary. Makes six servings.
This was our "Friday family tea" yesterday - thank you so much for sharing, Nancy!
We are one pumpkin short of achieving our "five things to do with a pumpkin" challenge (note for future: never try and buy a pumpkin *after* Halloween - it's hard work!) We ordered pandan leaves for Kung's Thai custard a couple of weeks ago...hopefully, they'll get here soon!
Stuffed Sugar Pumpkin
1 (3-4lbs) sugar pumpkin
1 tsp salt
1/2 tsp dry mustard
1 medium onion, chopped
1lb ground beef
3 eggs, slightly beaten
1 cup cooked rice
3/4 tsp pepper
2 tsp salt
1/2 tsp dry mustard
1/2 cup water
Cut lid out of pumpkin, remove seeds. Prick inside cavity with fork. Rub inside with 1 tsp salt and 1/2 tsp mustard.
Cook onion and ground beef in skillet until lightly browned. Remove from heat. Add eggs, rice, pepper, 2tsp salt and 1/2 tsp mustard. Stuff pumpkin with mixture (amount you need may vary depending on pumpkin - we had a bit more rice). Replace pumpkin lid.
Place pumpkin in shallow pan with 1/2 cup of water. Bake in oven at 350F (175C) for 1 hour 30 minutes or until pumpkin is tender (ours just took 50 minutes!). Add more water if necessary. Makes six servings.
This was our "Friday family tea" yesterday - thank you so much for sharing, Nancy!
We are one pumpkin short of achieving our "five things to do with a pumpkin" challenge (note for future: never try and buy a pumpkin *after* Halloween - it's hard work!) We ordered pandan leaves for Kung's Thai custard a couple of weeks ago...hopefully, they'll get here soon!
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