Stuffed Pumpkins
Read my review of this recipe.
Ingredients:
- 4 small pumpkins or acorn squash, 1 to 1 1/4 pounds each
- 2 tablespoons unsalted butter, cut into 4 pieces
- 1 pound ground turkey
- 1 cup chopped onion (1 medium onion)
- 3 cloves garlic, minced
- 1 Granny Smith apple, finely chopped
- 1/2 cup white wine
- 1 1/2 cups cooked rice
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- Generous pinch kosher salt
- Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Cut 1-inch off the top of each pumpkin or squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
In a large saute pan over medium heat, brown the ground turkey until no longer pink. Add the onion, garlic, and apple and saute until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine. Add cooked rice, cinnamon, cumin, and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the pumpkin or squash, top each with its lid and bake for 1 hour or until the squash is tender. Serve immediately.
Nutrition:
Substitutions:
I used sweet dumpling pumpkins, which were excellent.
Adapted from Alton Brown.