Roasted Harvest Vegetables in a Baked Pumpkin

"I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by omystars1 photo by omystars1
Ready In:
1hr 25mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Cut off the top of the pumpkin in such a way that it gives you a"top.
  • "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
  • Clean out the inside of the pumpkin and rub with olive oil.
  • Sprinkle with a bit of salt and add about 1/2 cup of water.
  • Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
  • Remove from the oven and set aside.
  • Peel and cut the root vegetables in large pieces all about the same size.
  • Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
  • Close the bag and shake to coat the vegetables well.
  • Pour the vegetables in a large roasting pan.
  • Add the cut onions, shallots, minced garlic, and herbs.
  • Stir with a large spoon.
  • Sprinkle with the kosher or sea salt and some black pepper.
  • Place the pan, uncovered, in a 425 degree oven.
  • Roast for about 20 minutes, shaking the pan two or three times.
  • Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
  • Continue baking until all veggies are soft, about 10-20 minutes more.
  • Remove the vegetables to the warm pumpkin and cover with the top.
  • Serve, adding small pieces of the softened pumpkin if you like.
  • Remember to remove the bay leaves before eating.
  • VARIATIONS: Add some roasted red or green peppers.
  • Add a bit of cayenne pepper for a"hot" taste.

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Reviews

  1. Interesting. This is my original recipe ver batim as published in 1999 or 2000 on the website JewishFamilyandlife.com or jfl.com. Glad you all like it. It is truly a show stopper.
     
  2. There were 3 of us at Thanksgiving--so I found 3, small pie pumpkins. I was able to roast the veggies half way the night before--and I just heated them Thanksgiving day which saved me a lot of time. My veggies were parsnips, garnet sweet potatoes, purple and golden beets and the red onion. They were perfectly seasoned (every cook should has a rosemary shrub)! Thank you, as always, Mirj!
     
  3. I made this dish for Thanksgiving and it was a huge hit. I did however have to serve the veg in a bowl because natures freezer took out my pumpkins early this year. I used sweet potatoes, parsnips, turnips, red onions, carrots and beets. They were delicious even though I forgot to add the garlic and bay leaves.
     
  4. I have made this recipe twice, once for Rosh Hashanah and once for Thanksgiving. I used two smaller pumpkins (look for ones that are lighter- easier to empty out!) instead of one big one. I also cut the vegetables pretty small. The colors are fantastic- I included beets, carrots and sweet potatoes as well as regular potatoes, turnips and parsnips. Make sure you use the fresh herbs- not worth it without those. This is a real showcase recipe and as a plus, it's vegan which makes my kids happy.
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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