Roasted Harvest Vegetables in a Baked Pumpkin

Recipe by Mirj2338
READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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