|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Tip: Try whole stuffed pumpkin for more results.
1 - 9 of 9 for baked whole stuffed pumpkin
Mix all ingredients together well. Stuff pumpkin and replace top. ... pumpkin in center. Bake at 350 degrees ... sauce can be poured over, but not necessary.
Prepare pumpkin. Carve out ... brown and drain. Add rice or mashed potatoes. Stuff pumpkin and replace cap. Bake in 375 degree oven until pumpkin is tender.
Cut off the top of the pumpkin one quarter of ... bottom of dish. Bake for 45 minutes ... service. Save the pumpkin seeds to make "roasted pumpkin seeds"
Preheat oven to ... from the washed pumpkin at the top ... save for toasting. Bake seedless pumpkin in ... as a side. Top pumpkin with a pat of butter.
Time of baking depends on size of pumpkin. When pumpkin ... greased baking dish. Bake at 350 degrees ... or an hour and a half. Eat stuffing and pumpkin!
Preheat oven to ... in top of pumpkin. Clean out ... in baking dish. Bake 3 hours. When ... enjoy! The filling can easily be changed to suit your own family.
Cut off pumpkin lid; remove seeds ... and stuff pumpkin. Bake uncovered on a ... minutes. May be served hot or cold with a dollop of sour cream if desired.
Cut top from pumpkin and discard seeds. ... bowl. Mix well. Spoon into pumpkin. Replace top. Place on baking sheet. Bake at 350 degrees for 2 1/2 hours.
Add to brown ... cooked). Hollow out pumpkin, rinsed and ... greased baking sheet. Bake the pumpkin 1 ... To serve, bring stuffed pumpkin to the ... wedges for each serving.
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