Stuffed Pumpkin

Stuffed Pumpkin
Staff Writer
Stuffed Pumpkin

Highpoint

Stuffed Pumpkin

This festive fall dish is a playful way to use pumpkin. Filled with couscous and coated with a maple-bourbon reduction, this is a complete meal for one, but it's also a great side dish to share among friends.

Ingredients

  • Jack-Be-Little pumpkin
  • Salt and pepper, to taste
  • 1/8  Teaspoon  nutmeg
  • 1/8  Teaspoon  cinnamon
  • 2  Tablespoons  butter
  • 1  Cup  Israeli couscous
  • 2  Tablespoons  olive oil
  • 1/2  Cup  diced red bell pepper
  • 1/2  Cup  diced fennel
  • 1/2  Cup  diced zucchini
  • 1/2  Cup  diced yellow squash
  • 1  Tablespoon  sliced garlic
  • 1  Cup  peeled plum tomatoes
  • 1  Teaspoon  chopped thyme
  • 1  Teaspoon  chopped rosemary
  • 1  Teaspoon  chopped tarragon
  • 1  Teaspoon  chopped parsley
  • 1/2  Cup  bourbon
  • 1/2  Cup  maple syrup

Directions

Preheat the oven to 350 degrees.

Cut the top off the pumpkin and season with salt and pepper, to taste, and the nutmeg and cinnamon. Place on a baking sheet. Add 1 tablespoon of the butter to the top of the pumpkin and roast for 20 minutes.

Meanwhile, bring a pot of water to a boil over high heat. Add the couscous and boil until slightly undercooked. Strain and cool. Heat the olive oil in a large sauté pan over medium-high heat and sauté all of the vegetables and herbs until tender.

Heat the water in a small saucepan and add the remaining butter. Melt and add the cooked couscous. Cook for 3 minutes over medium heat. Add the sautéed vegetables. Cook for 3 more minutes. Remove from the heat. Combine the bourbon and maple syrup in a saucepan and reduce by ½.

Place the pumpkin on a plate. Coat in the maple reduction and fill with the couscous mixture. Serve immediately.

Nutritional Facts

Total Fat
64g
91%
Sugar
73g
81%
Saturated Fat
11g
46%
Cholesterol
1mg
0%
Carbohydrate, by difference
343g
100%
Protein
54g
100%
Vitamin A, RAE
28µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
51mg
68%
Vitamin K (phylloquinone)
29µg
32%
Calcium, Ca
284mg
28%
Choline, total
10mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
37g
100%
Folate, total
186µg
47%
Iron, Fe
9mg
50%
Magnesium, Mg
399mg
100%
Manganese, Mn
5mg
100%
Niacin
11mg
79%
Pantothenic acid
4mg
80%
Phosphorus, P
573mg
82%
Riboflavin
2mg
100%
Selenium, Se
10µg
18%
Sodium, Na
1203mg
80%
Thiamin
1mg
91%
Water
224g
8%
Zinc, Zn
14mg
100%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.