It is not unusual for Southern California to experience a weather condition known as a “Santa Ana” this time of year.  This condition brings soaring temperatures and low humidity to our normally near-perfect world.    So, while the calendar says that it is Fall, the thermometer says it is Summer.  It is often hard to get into the spirit of the fall season when it feels more like mid august – in Phoenix.

This past week, we have had both of our children and all of our grandchildren visiting with us during their Fall breaks.  It is such a rare time when we can all be together – and I can’t remember when it last happened in October.  When our son told us he was coming, I asked if there was anything in particular he wanted me to make for him while he was here.  He requested ‘Dinner in a Pumpkin’.  This has been a traditional dinner for us every fall – since I came across this recipe in the late 70’s.  It is a casserole that is cooked inside of a pumpkin – and is delicious. . .

And so, on Thursday – we packed up the entire crew and headed out to introduce our grand kids to what was their parents fall tradition –  A trip to Bates Nut Farm in Valley Center, California – to pick the perfect pumpkin.

The afternoon was filled with pony rides, scarecrows, a visit to the gift shop, and a car filled with pumpkins.

That night we carved jack o’ lanterns and watched the kids favorite Halloween movies – another tradition.

With the perfect pumpkins now in our possession, it was time to recreate the requested meal – and so, on Saturday, we feasted.

During dinner, our son told me that he has craved this meal  – every year – and in trying to recall the last time he had had it, we determined that it was the fall before he left for college. . . which would have been 15 years ago.  As he took his first bite, he closed his eyes and said, “Mmmmm. . . this is exactly how I remembered it.”  Insert happy mom face here.

It’s funny how something that may seem so simple and insignificant can call us home – to years long past.  Food tends to do that here at the Homestead.  This meal was the perfect end to a perfectly wonderful trip down memory lane – and hopefully – a launching place for decades of traditions for generations to come. . . . and in case you are wondering – there were no leftovers.  I am including the recipe – hoping you will give it a try.

In any case – hold tight to family traditions – and Happy Fall.

Kathy

Dinner in a Pumpkin

Baked pumpkin filled with savory meat and veggies - and best of all, you can eat the container! To call this Fall comfort food would be an understatement! Be sure to use a smaller pumpkin (4-5 lbs). If you need to serve more than 6, plan on using multiple pumpkins rather than one large pumpkin.

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Cook Time 1 minute min

Total Time 1 minute min

Servings 6

Ingredients

  

• 1 small to medium Pumpkin
• 1 onion chopped
• 2 Tablespoons oil
• 1½ to 2 pounds ground beef or ground turkey
• 2 Tablespoons Soy Sauce
• 2 Tablespoons brown sugar optional
• 1 can (4 ounces) sliced mushrooms drained (can use fresh and sauté lightly before adding)
• 1 can (10 3/4 ounces) cream of chicken soup
• 1 1/2 cups cooked rice
• 1 can (8 ounces) sliced water chestnuts drained

Instructions

 

• Preheat oven to 375º F.
• Cut off the top of the pumpkin and thoroughly clean out the seeds and pulp. Rinse well and pat the inside dry.
  
• In a large skillet, sauté the onions in oil until tender.
• Add the meat and brown. Drain the drippings ,if any, from the skillet.
• Add the soy sauce, brown sugar (if using), mushrooms and soup. Simmer 10 minutes, stirring occasionally.
• Add the cooked rice and water chestnuts. Stir to combine.
• Spoon the mixture into the cleaned pumpkin shell. Replace the pumpkin top and place the filled pumpkin in a shallow cake pan or on a rimmed baking sheet which has been lined with foil.
  
• Bake for 1 hour, or until the flesh of the pumpkin is tender and easily pierced with a fork. Depending on the size of the pumpkin - this could take up to 2 hours.
  
• Put the pumpkin on a platter. Remove lid and serve the meat/rice filling. Don't forget to scoop out some of the cooked pumpkin to eat as well.
  

Notes

Make sure to use a rimmed baking sheet or pan as the pumpkin can get quite weepy during the baking process.  Lining it with either foil or parchment paper will aid in cleanup.

I have made this using a higher temperature (425 degrees) during the latter portion of the baking -which enabled me to bake cornbread at the same time - and had great success.  Just lightly cover the top of the pumpkin with foil to prevent browning/scorching if needed.

This meal can be made vegetarian by using a vegetable based soup, omitting the meat and adding additional vegetables - eggplant, celery, grated carrots, etc.  The vegetables will need to be sweated or sauteed before adding - to make sure that the filling isn't too moist.