Spiced Nutty-Stuffed Pumpkins

Think whole pumpkins are just for Jack-o’-lantern’s or centerpieces? Think again. Pumpkin doesn’t just come in a can and it isn’t just good for pie filling. This recipe for Spiced Nutty-Stuffed Pumpkins will have you seeing these seasonal treats in a whole new light. Don’t let the season go by without trying this addictive, spicy, nutty delight. It will give you a new reason to love the fall!

Yield: 6 Servings

Total Time: 1 Hour 15 Minutes

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Ingredients

3 (13-ounce each) pumpkins
1 teaspoon olive oil
1/2 cup chopped red onion
1 tablespoon minced ginger
1 teaspoon black mustard seeds
1 medium jalapeño chili, chopped
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 cup millet
1/4 cup water
1/2 cup coconut milk
1/2 teaspoon sea salt
1/2 cup raw cashews
1/2 cup whole almonds, toasted
2 tablespoons shredded coconut

Directions

Preheat your oven to 400 degrees.

Slice the pumpkins in half vertically, and scoop out the seeds. Arrange the pumpkin halves, cut side down, on greased baking trays and bake in the preheated oven for about 10 minutes. Remove the baked pumpkin from the oven and let cool slightly.

Using a fork, loosen the pumpkin flesh but leave it in the shell to allow the sauce to penetrate the whole pumpkin.

Heat olive oil in a skillet and sauté chopped red onion, fresh ginger, and mustard seeds for about 5 minutes or until onion is golden brown. Stir in cumin, jalapeño, cinnamon, coriander, and turmeric until fragrant. Stir in millet, coconut milk, salt, and 1/4 cup of water. Bring the mixture to a gentle boil and then simmer for about 20 minutes or until millet is tender.

Remove the pan from heat and stir in nuts. Stuff the nut mixture into the pumpkins and sprinkle each with coconut. Return the stuffed pumpkins to the oven and bake at 375 degrees for 20 minutes. Remove from oven and serve Spiced Nutty-Stuffed Pumpkins warm.