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.
My Private Note
Units: US | Metric
- 907.18-1360.77 g 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 clove garlic, minced
- 2 bay leaves
- 4.92 ml kosher salt or 4.92 ml sea salt
- freshly ground black pepper
- 5 sprig 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