Stuffed pumpkin

Name: Stuffed pumpkin
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 pumpkin; salt; 80.00 ml brown sugar; 2.00 ml cinnamon ground; 100.00 g pecan nuts chopped; 250.00 ml dried fruit chopped; 5.00 ml lemon juice; 3.00 apples cored, peeled, sliced; 250.00 ml raisins

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

1.00	pumpkin
	salt
80.00 ml	brown sugar
2.00 ml	cinnamon — ground
100.00 g	pecan nuts — chopped
250.00 ml	dried fruit — chopped
5.00 ml	lemon juice
3.00	apples — cored, peeled, sliced
250.00 ml	raisins

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Method:

Preheat the oven to 180 ºC (350 ºF). Remove the stem end of the pumpkin and reserve it for a lid. Remove the pips and season the pumpkin with salt to taste. Mix the brown sugar and cinnamon and sprinkle the pumpkin with a little of the mixture. Combine the remaining ingredients, also add leftover cinnamon sugar and spoon into the pumpkin. Cover with the pumpkin lid and place on a baking sheet. Cover with a sheet of aluminium foil and bake until the pumpkin is soft and done, about one and a half hours. Serve with sour cream, if desired.
Serves 6.