1/1 Photo of Roasted Harvest Vegetables in a Baked Pumpkin
1 hr 25 mins
1 hr 10 mins
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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Units: US | Metric
- 2 -3 lbs mixed vegetables (such as red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips or beets)
- 2 large red onions, cut in large chunks
- 6 -8 whole peeled shallots
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon kosher salt or 1 teaspoon sea salt
- freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 -6 fresh sage leaves
- olive oil
- 1 large pumpkin
- roasted red pepper (optional)
- roasted green pepper (optional)
- 1Cut off the top of the pumpkin in such a way that it gives you a"top.
- 2"Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- 3Clean out the inside of the pumpkin and rub with olive oil.
- 4Sprinkle with a bit of salt and add about 1/2 cup of water.
- 5Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- 6Remove from the oven and set aside.
- 7Peel and cut the root vegetables in large pieces all about the same size.
- 8Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- 9Close the bag and shake to coat the vegetables well.
- 10Pour the vegetables in a large roasting pan.
- 11Add the cut onions, shallots, minced garlic, and herbs.
- 12Stir with a large spoon.
- 13Sprinkle with the kosher or sea salt and some black pepper.
- 14Place the pan, uncovered, in a 425 degree oven.
- 15Roast for about 20 minutes, shaking the pan two or three times.
- 16Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- 17Continue baking until all veggies are soft, about 10-20 minutes more.
- 18Remove the vegetables to the warm pumpkin and cover with the top.
- 19Serve, adding small pieces of the softened pumpkin if you like.
- 20Remember to remove the bay leaves before eating.
- 21VARIATIONS: Add some roasted red or green peppers.
- 22Add a bit of cayenne pepper for a"hot" taste.
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Nutritional Facts for Roasted Harvest Vegetables in a Baked Pumpkin
Serving Size: 1 (161 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 78.3
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 462.4 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 4.0 g
- Sugars 4.3 g
- Protein 3.6 g
The following items or measurements are not included:
fresh sage leaves