So, to celebrate the Autumnal Equinox, I've decided to go full throttle Halloween-Thanksgiving theme. Not only is my dish black, orange and green, but it's hearty and savory enough for a celebratory entree. I'd love to serve this at Thanksgiving...what a departure from my normal formula of making a bunch of vegan side dishes. I mean, I don't mind making a meal out of salad, stuffing, potatoes and pie. Not at all!
However, it is nice to sit down to a special and festive entree that will satisfy any stomach. This pumpkin is just that. Not only is it totally adorable and seasonally festive, it's delicious and nutritious. It adds wonderful soft and creamy texture to the toothsome pasta filling. It's quite wonderful, if I do say so.
I may have eaten an entire half by myself.
This pumpkin looks huge in my photo, but it wasn't much larger than my hand (and I have small hands, I swear). I would recommend a 3 pound pumpkin for this recipe. It will serve 2-4 people.
Roasting the pumpkin was actually a breeze. I cut my pumpkin in half length-wise like any other winter squash being used for stuffing, rather than cutting a hole in the top like you would for carving. The pumpkin cooked in only a little over a half hour and was perfectly caramelized and fork tender. Mmmm! ^_^
I decided to stuff my pumpkin with a sautee of shiitake mushrooms, garlic, shallots and baby spinach, all dressed simply in olive oil, salt and pepper. Nothing too crazy here. I didn't want to overwhelm the delicate sweetness of the pumpkin. Also, I decided to use black bean penne pasta because it has a gorgeous black color and it's a great gluten-free and protein-rich product that I had never used before. It cooked very well and didn't disappoint in texture!
Oh, and for a toasty, crunchy treat, I topped it all with toasted sliced almonds. Delicious.
Welcome, Fall. It's been a year and I've missed you so! <3 (Please last longer this year before you give way to the bitter cold, plz & thnx.)
Pasta Stuffed Sugar Pumpkin
Yield: 2-4 servings (2 stuffed halves of the pumpkin)
Free of: Soy, Gluten, *Nuts, optional
Preheat oven 350 F.
Oh, and for dessert, I indulged in a tiny piece of chocolate heaven that I happened upon this afternoon. It was a Fall miracle and I'm so happy I know about this wonderful company that makes amazing vegan chocolate.
Yes, that's vegan rice milk chocolate surrounding pumpkin spice caramel on the inside.
You're welcome. ;D
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.