Veg.: Roasted Harvest Vegetables in a Baked Pumpkin - pareve

Posted by : Ruth Heiges

The is from the Sukkot section of Virtual Jerusalem. Just think, with all
these pumpkin, squash, and yam recipes, it will be easy to come up with
menus for US Thanksgiving ...


Roasted Harvest Vegetables in a Baked Pumpkin
Preparation time: 15 minutes
Baking Time: 40-50 minutes

 2-3 pounds of mixed root vegetables such as:
 	red bliss potatoes
 	sweet potatoes or yams
 2 large red onions, cut in large chunks
 6-8 whole peeled shallots
 4 garlic cloves, minced
 2 bay leaves
 1 tsp. kosher or sea salt
 freshly ground black pepper
 several sprigs of fresh rosemary
 fresh sage leaves (about 5 or 6)
 olive oil
 1 large pumpkin
 OPTIONAL: Roasted red and green peppers

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.

Adapted from Vegetarian Cooking for Everyone, by Deborah Madison (Broadway

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