Stuffed Pumpkin

Staff Writer
Stuffed Pumpkin
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.

1
Servings
2150
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 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.

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.

Nutritional Facts

Total Fat
53g
82%
Sugar
131g
N/A
Saturated Fat
19g
97%
Cholesterol
61mg
20%
Protein
37g
73%
Carbs
329g
100%
Vitamin A
4284µg
100%
Vitamin B6
1mg
73%
Vitamin C
227mg
100%
Vitamin D
0.4µg
0.1%
Vitamin E
17mg
83%
Vitamin K
103µg
100%
Calcium
534mg
53%
Fiber
22g
87%
Folate (food)
282µg
N/A
Folate equivalent (total)
282µg
70%
Iron
12mg
69%
Magnesium
302mg
75%
Monounsaturated
26g
N/A
Niacin (B3)
15mg
73%
Phosphorus
858mg
100%
Polyunsaturated
5g
N/A
Potassium
4949mg
100%
Riboflavin (B2)
3mg
100%
Sodium
4232mg
100%
Sugars, added
95g
N/A
Thiamin (B1)
1mg
73%
Trans
0.9g
N/A
Zinc
8mg
52%

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