Pumpkin Stuffed with Vegetable Stew Recipe

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Ingredients:

Serving

1 fennel bulb with fronds
2 medium parsnips (1/2 lb total), peeled, quartered, cored , and cut into 1-inch pieces
1/2 lb celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 1-inch pieces
14 small shallots (about 1 lb), peeled and left whole, plus 1/2 cup chopped
3 tbsp olive oil , divided 2 red bell peppers
1 (8- to 9-lb) pumpkin ( preferably cheese , pie , or sweet meat variety)
roasted-vegetable and wine sauce , heated
3 tbsp unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and halved
1/4 lb fresh chanterelle mushrooms, trimmed
1 lb seitan ( seasoned wheat gluten) , cut into 1/2-inch pieces
1 tsp chopped thyme, divided
1 tbsp chopped flat-leaf parsley
1/2 tsp grated lemon zest

Directions:

Roast root vegetables: 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.
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. Remove vegetables from oven. Leave oven on.
Prepare peppers and pumpkin while vegetables roast: Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
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.
Stuff and roast pumpkin: Pour 1 1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1 hour.
While pumpkin roasts, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
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.
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. Pour out any accumulated liquid and bring pumpkin to room temperature before proceeding with recipe.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	455.65 Kcal (1908 kJ)
Calories from fat	97.61 Kcal
		% Daily Value*
Total Fat	10.85g	17%
Cholesterol	11.45mg	4%
Sodium	420.79mg	18%
Potassium	2647.01mg	56%
Total Carbs	73.85g	25%
Sugars	29.31g	117%
Dietary Fiber	13.52g	54%
Protein	24.94g	50%
Vitamin C	66.2mg	110%
Vitamin A	0.3mg	9%
Iron	47.9mg	266%
Calcium	209.1mg	21%

Amount Per 100 g
Calories	53.47 Kcal (224 kJ)
Calories from fat	11.45 Kcal
		% Daily Value*
Total Fat	1.27g	17%
Cholesterol	1.34mg	4%
Sodium	49.38mg	18%
Potassium	310.62mg	56%
Total Carbs	8.67g	25%
Sugars	3.44g	117%
Dietary Fiber	1.59g	54%
Protein	2.93g	50%
Vitamin C	7.8mg	110%
Iron	5.6mg	266%
Calcium	24.5mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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