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Roasted Harvest Vegetables In A Baked Pumpkin

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Ingredients

Adjust Servings:
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

Nutritional information

78.3
Calories
3 g
Calories From Fat
0.3 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
462.5mg
Sodium
15.8 g
Carbs
4.1 g
Dietary Fiber
4.3 g
Sugars
3.6 g
Protein
161g
Serving Size (g)
8
Serving Size

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Roasted Harvest Vegetables In A Baked Pumpkin

Features:
    Cuisine:

      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.

      • 105 min
      • Serves 8
      • Easy

      Ingredients

      Directions

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      Roasted Harvest Vegetables in a Baked Pumpkin,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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      Steps

      1
      Done

      Cut Off the Top of the Pumpkin in Such a Way That It Gives You A"top.

      2
      Done

      "scoop Out the Seeds of the Pumpkin and Save Them For Toasting, or Discard Them.

      3
      Done

      Clean Out the Inside of the Pumpkin and Rub With Olive Oil.

      4
      Done

      Sprinkle With a Bit of Salt and Add About 1/2 Cup of Water.

      5
      Done

      Place the Pumpkin in a 325 Degree Oven and Bake For About 30 Minutes Until Slightly Softened on the Inside.

      6
      Done

      Remove from the Oven and Set Aside.

      7
      Done

      Peel and Cut the Root Vegetables in Large Pieces All About the Same Size.

      8
      Done

      Place Them in a Zipper Type Plastic Bag With About 1/3 Cup of Olive Oil.

      9
      Done

      Close the Bag and Shake to Coat the Vegetables Well.

      10
      Done

      Pour the Vegetables in a Large Roasting Pan.

      11
      Done

      Add the Cut Onions, Shallots, Minced Garlic, and Herbs.

      12
      Done

      Stir With a Large Spoon.

      13
      Done

      Sprinkle With the Kosher or Sea Salt and Some Black Pepper.

      14
      Done

      Place the Pan, Uncovered, in a 425 Degree Oven.

      15
      Done

      Roast For About 20 Minutes, Shaking the Pan Two or Three Times.

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      Avery Rivera

      Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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