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Diana Ford: "Modified to cook in whole pumpkin and some other…" Read More
24Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. peanuts (coarsely chopped)
- 1/2 loaf white bread (cut into 1-inch cubes)
- 3 cloves garlic (peeled and cut into half)
- 3 shallots (coarsely chopped)
- 1 pumpkin (medium, peeled and cut into 1-inch cubes, 5 cups)
- 2 quinces (or pears, peeled, cored and cut into 1-inch cubes, 4 cups)
- 2 sticks cinnamon
- 2 Tbsp. herb mix (see below)
- 1 cup chicken stock
- 1/2 cup orange juice
- 1 Tbsp. honey
- 2 tsp. thyme (chopped)
- 1 tsp. salt
- 1/2 cup raisins
- 1 Tbsp. parsley (chopped)
- 1 clove garlic (minced)
- 1 lemon zest
- 2 Tbsp. rosemary (finely chopped)
- 2 Tbsp. sage (finely chopped)
- 2 Tbsp. thyme (finely chopped)
- 1 Tbsp. parsley (finely chopped)
- 2 tsp. chili powder
- 1/4 cup olive oil
- 1/2 cup olive oil (plus 2 tablespoons)
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Reviews(1)
Diana Ford 5 years ago
Modified to cook in whole pumpkin and some other minor ingredient changes but it was delicious! One major change - for gluten free option we used corn bread and it was wonderful. Tip...using fresh grated nutmeg was well worth the extra step in this dish, rubbed into the pumpkin before roasting!