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Cook1 hr 10 mins
This sounds like a wonderful fall or winter dish. (Have not tried it yet, but storing it here for safe keeping)
- 1 fresh pumpkin, about 10 inch in diameter or 1 another large squash
- 2 large onions, chopped
- 1⁄4 cup dark sesame oil
- 2 cloves garlic, minced
- 3 cups quick-cooking barley
- 3 cups chicken stock, homemade or canned
- 3 cups water
- 2 (16 ounce) cans chickpeas, drained
- 2 (16 ounce) cans navy beans, drained
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1⁄2 cup orange marmalade
- 2 tablespoons light brown sugar
- 1⁄2 cup chopped parsley
- 1⁄4 cup soy sauce
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 -2 tablespoon hot chili oil
- Cut the top from the pumpkin slightly lower than for a jack-o-lantern.
- Scoop out and discard seeds.
- Set aside.
- Preheat the oven to 400 degrees F.
- Cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear, not brown.
- Stir in the garlic and cook briefly.
- Cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan.
- Stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl.
- Spoon the mixture into the pumpkin and fit the lid back in place.
- Place on a small pizza pan in the lower center of the oven and bake for 1hour.
- The pumpkin should be lightly browned.
- Serve the pumpkin surrounded by large green leaves.
- Remove the lid and lean it against the side of the pumpkin.
- Serve a piece of the pumpkin with the filling.