Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Thanksgiving Tips & Ideas >

    50 Ultimate Side Dishes

    50 Ultimate Side Dishes

    Make Sides They'll Be Thankful For
    The Perfect Roast Turkey

    The Perfect Roast Turkey

    How-To: Tackle Turkey Intimidation
    16 Show-Stopping Sweets

    16 Show-Stopping Sweets

    Apple, Pumpkin & Pecan Pie: Oh My!
    You are in: Home / Thanksgiving / Roasted Harvest Vegetables in a Baked Pumpkin Recipe
    Lost? Site Map

    Roasted Harvest Vegetables in a Baked Pumpkin

    Roasted Harvest Vegetables in a Baked Pumpkin. Photo by omystars1

    1/1 Photo of Roasted Harvest Vegetables in a Baked Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Mirj's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut off the top of the pumpkin in such a way that it gives you a"top.
    2. 2
      "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
    3. 3
      Clean out the inside of the pumpkin and rub with olive oil.
    4. 4
      Sprinkle with a bit of salt and add about 1/2 cup of water.
    5. 5
      Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
    6. 6
      Remove from the oven and set aside.
    7. 7
      Peel and cut the root vegetables in large pieces all about the same size.
    8. 8
      Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
    9. 9
      Close the bag and shake to coat the vegetables well.
    10. 10
      Pour the vegetables in a large roasting pan.
    11. 11
      Add the cut onions, shallots, minced garlic, and herbs.
    12. 12
      Stir with a large spoon.
    13. 13
      Sprinkle with the kosher or sea salt and some black pepper.
    14. 14
      Place the pan, uncovered, in a 425 degree oven.
    15. 15
      Roast for about 20 minutes, shaking the pan two or three times.
    16. 16
      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.
    17. 17
      Continue baking until all veggies are soft, about 10-20 minutes more.
    18. 18
      Remove the vegetables to the warm pumpkin and cover with the top.
    19. 19
      Serve, adding small pieces of the softened pumpkin if you like.
    20. 20
      Remember to remove the bay leaves before eating.
    21. 21
      VARIATIONS: Add some roasted red or green peppers.
    22. 22
      Add a bit of cayenne pepper for a"hot" taste.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on September 28, 2014

      Interesting. This is my original recipe ver batim as published in 1999 or 2000 on the website or Glad you all like it. It is truly a show stopper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2005


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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 rosemary

    fresh sage leaves


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes