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Stuffed Pumpkin 04

A home-style Stuffed Pumpkin 04 made with Water, Salt Divided, Extra Virgin Olive Oil, Whole Grain Bread Toasted And Cubed, and Garlic Minced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 1/2 tsp
• 2 tbsp
• 5 slice
• 2 clove
• 1/2 tsp

Method (preview)

1. 1

   Combine the water and 1/2 teaspoon of the salt in a 2-quart (2 liter) saucepan, cover, and bring to a boil over high heat.

2. 2

   Add the buckwheat, and when the water returns to a boil, cover the pan, reduce the heat to low, and steam 15 minutes.

3. 3

   Transfer the cooked buckwheat to a large mixing bowl.

4. 4

   Combine the mushrooms, celery, onions, and olive oil in a large, deep skillet, and cook and stir over high heat for 8 to 10 minutes, or until softened and lightly browned.

5. 5

   Add the mixture to the bowl with the buckwheat.

6. 6

   Preheat the oven to 375 degrees (Gas Mark 5).

7. 7

   Add the toasted bread, garlic, carrot, bell pepper, hazelnuts, hazelnut meal, raisins, cranberries, pomegranate syrup, sage, pepper, and the remaining 1 teaspoon salt to the bowl and stir well to distribute flavors evenly.

8. 8

   Adjust seasonings if needed.

9. 9

   Spoon the mixture into the cleaned pumpkin and cover it with the pumpkin lid.

10. 10

    Bake for 1 to 1/2 hours, or until the pumpkin feels soft when gently pressed.

11. 11

    Remove the baking pan from the oven and transfer the pumpkin to a large serving platter.

12. 12

    Remove the pumpkin lid and lean it, standing against the base of the pumpkin.

13. 13

    Garnish the base of the platter with fresh herbs and decorate with sliced persimmons or wedges of pomegranate.

14. 14

    Serve with a large spoon so guests can scoop out some of the pumpkin along with the stuffing.