Pumpkin Stuffed with Vegetable Stew

Name: Pumpkin Stuffed with Vegetable Stew
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 8
Cuisine: Global
Ingredients: 3 mediums carrots, peeled and cut into 1-inch pieces; 227 grams celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces; 113 grams fresh chanterelle mushrooms, trimmed; 227 grams fresh cremini mushrooms, trimmed and halved; 1 fennel bulb with fronds; 1 Tbsp chopped flat-leaf parsley; 1 teaspoons grated lemon zest; 3 Tbsps olive oil, divided 2 red bell peppers; 2 mediums parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces; 4 kilograms pumpkin (preferably cheese, pie, or Sweet Meat variety); 454 grams seitan (seasoned wheat gluten), cut into 1/2-inch pieces; 454 grams 14 small shallots (about , peeled and left whole, plus 1/2 cup chopped; 1 teaspoon chopped thyme, divided; 3 Tbsps unsalted butter; 8 servings Roasted-vegetable and wine sauce, heated

Pumpkin Stuffed with Vegetable Stew might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 497 calories, 20g of protein, and 11g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Autumn event. A mixture of seitan, olive oil, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 7 hours.

Instructions

Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.

Ingredients you will need

Fennel

Equipment you will use

Oven

Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes.

Ingredients you will need

Celeriac

Parsnip

Shallot

Carrot

Fennel

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Pan

Remove vegetables from oven. Leave oven on.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.

Ingredients you will need

Peppers

Equipment you will use

Tongs

Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Bowl

Cut peppers lengthwise into 1-inch strips.

Ingredients you will need

Peppers

Remove top of pumpkin by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkin in a large roasting pan.

Ingredients you will need

Pumpkin

Pepper

Seeds

Salt

Equipment you will use

Roasting Pan

Knife

Pour 1 1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1 hour.

Ingredients you will need

Pumpkin

Sauce

Cooking Oil

While pumpkin roasts, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened.

Ingredients you will need

Shallot

Pumpkin

Butter

Equipment you will use

Frying Pan

Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes.

Ingredients you will need

Mushrooms

Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer.

Ingredients you will need

Seitan

Sauce

Thyme

Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Ingredients you will need

Root Vegetable

Peppers

Pepper

Salt

After pumpkin has roasted 1 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more.

Ingredients you will need

Vegetable

Pumpkin

Transfer pumpkin to a platter using 2 sturdy metal spatulas.

Ingredients you will need

Pumpkin

Equipment you will use

Spatula

Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side.

Ingredients you will need

Parsley

Fennel

Sauce

Thyme

Cooks' notes

· Bell peppers can be broiled on rack of a broiler pan about 2 inches from heat, turning occasionally, 6 to 8 minutes. · Peppers can be roasted and peeled up to 2 days ahead and chilled, covered.· Root vegetables can be roasted 1 day ahead and chilled, covered. Bring to room temperature before using.· Pumpkin can be cut, scraped, and seasoned 1 day ahead and chilled, covered.

Ingredients you will need

Root Vegetable

Bell Pepper