Stuffed Pumpkin Wedges
Serve this easy, beautiful, and delicious side dish with some cranberry chutney, a roast (or stew), and a nice warm cup of apple cider for a wonderful seasonal menu. Add 1/4 cup of raisins, or chopped dried fruit bits (such as apples, cranberries or apricots) to the stuffing if you like. A special thanks to Chef #599450 for helping us revise this recipe. The amounts, etc have been edited since her review. :)
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INGREDIENTS
NutritionFilling
- 2cups cornmeal
- 2 1⁄2cups buttermilk
- 8ounces reduced-fat cream cheese
- 4
- 2
- 2teaspoons pumpkin pie spice
- 2
- 1⁄4
Other ingredients needed
- 1medium whole pumpkin, approximately 8 inches in diameter
- 6ounces cranberry chutney
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DIRECTIONS
- Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
- Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
- Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
- Cut the pumpkin into six sections and top with cranberry chutney.
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