Ingredients
-
2 - 3
-
2
-
6 - 8
-
4
-
2
-
1
-
-
5
-
5 - 6
-
-
1
-
-
-
-
Directions
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
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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. |
