Let’s just cut to the chase! I’ve been sharing delicious and creative recipes to use with your pumpkin this Halloween. This week’s recipes will knock your socks off! Roasted pumpkins stuffed with your favorite foods. What could possibly be better?
Roasted Pumpkin Chili
I was not prepared for how much I loved this recipe! I’ve heard of pumpkin chili, but chili stuffed inside a roasted pumpkin? Oh, yes! Chili stuffed inside a roasted pumpkin! Halloween yeah!
This recipe combines one of our fan favorites from ZooFit Safari and puts a special Halloween spin on it.
- 2 medium sized pumpkins
- 1 package meat-alternative crumbles (I know it’s not perfect and has some negative aspects, but I had to try this with Beyond Beef, and OMG! It was DIVINE! I’m just sayin’ if you want to try it, it’s yummy…)
- 2 cans of beans (any variety–kidney, pinto, black beans, etc…), drained and rinsed
- 1 16 oz. can tomato sauce, no salt added
- 1 16 oz can diced tomatoes, lightly drained
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1/4 tsp each salt and black pepper
- 1/8 tsp cayenne red pepper
- Cut the top of the pumpkins (like you are going to carve it) and pull out the seeds and pulp.
- Sautee meat crumbles in a frying pan until just browned, about 5-7 minutes
- Place all chili ingredients (not pumpkin, but literally everything else) in a crockpot or slow cooker. Stir well to mix seasoning and flavors. Turn on low and leave for 4-5 hours.
- Place pumpkin, whole, in an oven and set temperature to 350 degrees. Roast pumpkin for one hour.
- When pumpkin is finished, scoop warm chili into inside of roasted pumpkin. Sprinkle with parmesan cheese if desired.
Did I mention this is DELICIOUS?
Pumpkin Stuffed Curry
Again, I’ve heard of pumpkin curry, and it’s one of my favorite seasonal dishes. So why not just put the curry IN the pumpkin?
- 2 medium pumpkins, tops removed and seeds and pulp removed
- Olive oil
- 1 large shallot diced
- 2 inch fresh ginger peeled and minced or grated
- 3 cloves garlic minced or grated
- 1/2 tsp cumin
- 1/4 tsp each ground cinnamon and ground turmeric
- 3 tbsp red curry paste
- 1 cup canned coconut milk (full fat)
- 2 cups cooked chickpeas rinsed and drained
- 1 each: head of broccoli cut into florets, red or green bell pepper, chopped, and carrot, sliced
- 2 tbsp fresh lime juice
- Place both “carved” pumpkins in oven and set temperature to 350. Roast pumpkins for one hour.
- Meanwhile, heat the olive oil in a pot over medium heat. Add the shallot, stirring frequently until starting to brown, about 3-5 minutes. Add the ginger and garlic. Cook for 30 seconds. Add the cinnamon, cumin, and turmeric. Sautee for another 30 seconds or until fragrant. Stir in the red curry paste and cook for 2-3 minutes until starting to stick.
- Stir in the coconut milk and chickpeas and bring a boil. Reduce the heat, stir in the broccoli, bell pepper, and carrot and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the veggies are tender. Stir in the lime juice and season to taste with additional lime and/or salt as desired.
- When pumpkins are finished, stuff the roasted pumpkins with curry. Top with roasted cashews or peanuts if desired.