Roasted Harvest Vegetables in a Baked Pumpkin

  • Prep Time: 15 mins
  • Total Time: 1 hrs 25 mins
  • Servings: 8
  • About This Recipe

    “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.”

    Ingredients

  • 2 -3lbsmixed vegetables( such as red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips or beets)
  • 2largered onions, cut in large chunks
  • 6 -8wholepeeled shallots
  • 4clovesgarlic, minced
  • 2bay leaves
  • 1teaspoon kosher salt or 1teaspoonsea salt
  • freshly ground black pepper
  • 5sprigsfresh rosemary
  • 5 -6fresh sage leaves
  • olive oil
  • 1largepumpkin
  • roasted red pepper(optional)
  • roasted green pepper(optional)
  • Directions

  • Cut off the top of the pumpkin in such a way that it gives you a”top.
  • “Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
  • Clean out the inside of the pumpkin and rub with olive oil.
  • Sprinkle with a bit of salt and add about 1/2 cup of water.
  • Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
  • Remove from the oven and set aside.
  • Peel and cut the root vegetables in large pieces all about the same size.
  • Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
  • Close the bag and shake to coat the vegetables well.
  • Pour the vegetables in a large roasting pan.
  • Add the cut onions, shallots, minced garlic, and herbs.
  • Stir with a large spoon.
  • Sprinkle with the kosher or sea salt and some black pepper.
  • Place the pan, uncovered, in a 425 degree oven.
  • Roast for about 20 minutes, shaking the pan two or three times.
  • Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
  • Continue baking until all veggies are soft, about 10-20 minutes more.
  • Remove the vegetables to the warm pumpkin and cover with the top.
  • Serve, adding small pieces of the softened pumpkin if you like.
  • Remember to remove the bay leaves before eating.
  • VARIATIONS: Add some roasted red or green peppers.
  • Add a bit of cayenne pepper for a”hot” taste.
  • Reviews

  • “There were 3 of us at Thanksgiving–so I found 3, small pie pumpkins.I was able to roast the veggies half way the night before–and I just heated them Thanksgiving day which saved me a lot of time.My veggies were parsnips, garnet sweet potatoes, purple and golden beets and the red onion.They were perfectly seasoned (every cook should has a rosemary shrub)!Thank you, as always, Mirj!”

  • “I made this dish for Thanksgiving and it was a huge hit.I did however have to serve the veg in a bowl because natures freezer took out my pumpkins early this year.I used sweet potatoes, parsnips, turnips, red onions, carrots and beets.They were delicious even though I forgot to add the garlic and bay leaves.”

  • “I have made this recipe twice, once for Rosh Hashanah and once for Thanksgiving.I used two smaller pumpkins (look for ones that are lighter- easier to empty out!) instead of one big one.I also cut the vegetables pretty small.The colors are fantastic- I included beets, carrots and sweet potatoes as well as regular potatoes, turnips and parsnips.Make sure you use the fresh herbs- not worth it without those.This is a real showcase recipe and as a plus, it’s vegan which makes my kids happy.”

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