In-pumpkin baked veggies w/pork

This post is a part of the FaveDiets November Blog Hop & Giveaway: Favorite Vegetable Recipes. As I was thinking about what recipe to submit, I asked myself: how would you like your veggies in late fall? No doubt, it is all about seasonal produce and hearty dishes. What can be more seasonal than pumpkin and what can be more hearty than a hot casserole dish? Only the one where you can combine both and add some fun twist to it.

Pumpkin is not only a great ingredient to cook with, but is is also an amazing thing to cook in. It looks fun, plus you don’t have to clean up the mess;)

You can find pumpkin practically any size now. For this recipe I’d rather recommend you don’t go extra size but stick to a small or medium-sized one: it cooks faster and makes it a great treat on a weekday night or fun thing for weekend family dinner.

I used pork in this dish but you can aslo turn it into vegan by replacing meat with veggies of your choice (carrots, bell pepper, tomatoes etc). 

In-pumpkin baked veggies w/pork 

Ingredients (serve 4):

• Small or medium-sized pumpkin
• 1 lb pork
• 1 onion bulb
• 3 potatoes
• 3 garlic gloves
• 2 tbs vegetable oil
• spices of your choice (rosemary, thyme, bayleaf or curry)
• salt, pepper

Directions:

1. Wash pumpkin really well and cut off the top. Remove seeds. Cut off the pulp carefully (you will need it for stuffing).
2. Chop pork into small cubes, add salt, pepper and spices of your choice and stew in a deep pan until ready.
3. Chop vegetables: onion, potatoes, pumpkin.
4. In a frying pan heat vegetable oil, saute onion, add pumpkin, salt and cook for about 10 min on low heat stirring constantly.
5. Mix all the stuffing ingredients, pork and vegetables.
6. Fill the pumpkin in with the stuffing, cover with the natural lid.
7. Preheat the oven to 350F (180C).
8. Place the pumpkin on an pan, cover the pan bottom with some water.
9. Bake for about 1 h 30 min.
10. Serve hot and enjoy!

If you like the recipe please vote for it on FaveDiets.com. Thank you!