PUMPKIN BOWLS RECIPES

Name: Pumpkin Bread Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bowls.
Ingredients: 2 loaves (1 pound each) frozen bread dough, thawed; 1 large egg, beaten; 1 tablespoon water

PUMPKIN BREAD BOWLS RECIPE: HOW TO MAKE IT

Pumpkin Bread Bowls Recipe: How to Make It image

Rising right out of the CT 'pumpkin patch" are these easy edible bowls shaped just like jack-o'-lanterns. To create them, our home economists thawed and molded store-bought frozen bread dough. You can do the same or start from scratch with your favorite bread recipe. Then, after the bowls have baked, fill them with chili or soup.—Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 bowls.

Number Of Ingredients 3

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
1 large egg, beaten
1 tablespoon water

Steps:

Cut a 1/2-in. slice off each loaf to make pumpkin stems; cover and refrigerate until baking time. Cut remainder of each loaf into 4 pieces and form each into a smooth ball. Place on 2 greased baking sheets; cover with lightly greased plastic wrap. Let rise in a warm place until doubled, about 45 minutes. Divide reserved dough slices into fourths; shape each piece into a stem. Using the tip of a sharp knife, push a stem into the top of each bun. Combine egg and water; gently brush over dough. Bake at 350° for 25 minutes or until golden brown. Cool on wire racks. Slice off tops and hollow out inside of bowls. Discard removed bread or save for another use. Fill bowls with chili, soup or stew.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE RECIPE ...

Cinderella Pumpkin Bowl with Vegetables and Sausage Recipe ... image

This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.

Provided by gptraveler

Categories Main Dishes Casserole Recipes Vegetable

Total Time 6 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 5 hours 0 minutes

Yield 12 servings

Number Of Ingredients 21

Ingredients

1 whole (10 pound) Cinderella pumpkin
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
3 carrots, peeled and sliced
2 celery ribs, chopped
1 large onion, peeled and chopped
3 cloves garlic - minced, or amount to taste
2 cups parsnips, peeled and cubed
2 cups rutabagas, peeled and cubed
2 cups cabbage, coarsely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 head broccoli, cut into florets
2 zucchini, cut into chunks
1?½ cups canned or frozen corn
2 (13.75 ounce) cans chicken broth
2 cups cooked white or brown rice
½ cup chopped fresh parsley
½ teaspoon red pepper flakes, or to taste
½ (1.25 ounce) envelope dry onion soup mix
½ (1 ounce) packet dried Italian seasoning
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

Nutrition Facts : Calories 416.9 calories, CarbohydrateContent 65.8 g, CholesterolContent 28.7 mg, FatContent 13 g, FiberContent 7.7 g, ProteinContent 13.7 g, SaturatedFatContent 5.8 g, SodiumContent 895.6 mg, SugarContent 12.4 g

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