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All public Recipes -> Main Dish -> Baked Pumpkin with TVP, Vegetable and Peach Filling

Baked Pumpkin with TVP, Vegetable and Peach Filling

By: M B.

Description:
Time:	1 hr 15 min (30 min to prepare, 45 min to cook)
Meal type:	Main Dish
Ethnicity:	American
Number of Servings:	6
Ingredients:
1 each lb (450 g) zucchini, scrubbed but not peeled, and cut into 1/4 inch (6 mm) slices (about 2 cups or 480 mL) 1 each lb (450 g) white potatoes, peeled and cut into 1/2 inch (12 mm) cubes (about 3 cups or 720 mL) 1 each lb (550 g) sweet potatoes, peeled and cut into 1/2 inch (12 mm) cubes (about 3 cups or 720 mL) 1 teaspoon (5 mL) salt 1 each bay leaf 0.5 tsp (2.5 mL) dried oregano 1 each or substitute 1 cup (120 mL) chopped, drained, canned Italian plum tomatoes 3 each medium tomatoes, peeled, seeded and coarsely chopped 0.5 cup (125 mL) Sherry 4 cups (960 mL stock 0.5 tablespoon (2.5 mL) chopped garlic 0.5 cup coarsely (125 mL) chopped green peppers 1 cup (250 mL) coarsely chopped onions 2 each lbs (1 kg) TVP, cut into 1-inch (2.5 cm) cubes 2 tablespoon (30 ml) olive oil 0.5 cup (125 mL) butter, softened 3 each ears corn, shucked and cut into rounds 1 inch (2.5 cm) wide 4 each fresh peaches, peeled, pitted and diced
Directions:
* Preheat the oven to 375 F (190 C). Scrub the outside of the pumpkin under cold running water with a stiff brush. With a large, sharp knife, cut down into the top of the pumpkin to create a lid 6 or 7 inches (15 or 17 cm) in diameter. Leave the stem intact as a handle. Lift out the lid and, with a large metal spoon, scrape the seeds and stringy fibers from the lid and from the pumpkin shell. Brush the inside of the pumpkin with the soft butter. * Place the pumpkin in a large shallow roasting pan and bake in the oven for 45 minutes, or until tender but somewhat resistant when pierced with the tip of a small, sharp knife. The pumpkin shell should remain firm enough to hold the filling without danger of collapsing. Meanwhile, heat the oil over moderate heat in a heavy 6-8 quart (5.5- 7 litre) casserole until a light haze forms above it. Add the cubes of TVP and brown them on all sides, turning them frequently with a large spoon. Then with a slotted spoon, transfer the meat to a platter. * To the oil, remaining in the pan, add a 1tsp oil, add the onions, green pepper and garlic, and cook over moderate heat, stirring constantly, for about 5 minutes, or until the vegetables are soft but not brown. Pour in the stock and Sherry and bring to a boil over high heat. Scrape in any brown bits clinging to the bottom and sides of the pan. Return the TVP and any of its accumulated juices to the pan and stir in the tomatoes, oregano, bay leaf, salt and a few grindings of black pepper. Cover the pan, reduce the heat to low, and simmer undisturbed for 15 minutes. Then add the sweet potatoes and white potatoes, cover the pan and cook for 15 minutes; add the zucchini slices, cover the pan again and cook for 10 minutes. Finally add the corn rounds and peaches and cook, still covered, for 5 minutes longer. * Pour the entire contents of the pan carefully into the baked pumpkin, cover the pumpkin with its lid again, and bake for another 15 minutes in a 375 F (190 C) oven. To serve, place the pumpkin on a large serving platter and, at the table, ladle the "veggie carbonada" from the pumpkin onto heated, individual serving plates.
Notes:

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