Chestnut Stuffed Pumpkin



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Preparation Time1.5 hours

Serves6 servings

6 small pumpkins opened at the top with the seeds scooped out
1/2 cup raisins
1/2 cup yellow raisins
1 small yellow onion finely chopped
1 cup chesnuts roasted and chopped
1 teaspoon masala powder
1 teaspoon curry powder
2 cups beef stock
1/2 cup rice cooked
1 tablespoon olive oil

1. Caramelize the onions in the olive oil on low heat.

2. Add the raisins and continue to saute on low heat for five minutes.

3. Add the chestnuts, curry and masala powder, rice, and beef stock and simmer until stock is completely absorbed.

4. Put roughly 1/2 cup of the stuffing inside of each roasted pumpkin and serve hot.

Pumpkin Roasting

1. Carve out the inside of the pumpkins like you would a jack-o-lantern.

2. Fill the pumpkins with water, then place in a roasting pan with 1/2 inch of water in it.

3. Put the lids on the pumpkins, and roast at 375 F until fork tender on the inside.


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