The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner. This makes a great side dish for roast poultry or pork.
For more side dish recipes visit The Guide to Thanksgiving Dinner.
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Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.
I made this dish to take to a Dinner Club with a Medieval theme. The presentation was great and my husband loved the taste. I added a little Rosemary just because I like it and I think it worked out quite well.
I wouldn't make this again as is, although I thought the presentation is lovely. I found the orange flavour fighting with the rest so would have to play with better spices to complement the pumpkin and sweet potato.
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