You may also like
Categories:
pumpkin butter brown sugar chili powder ground cinnamon sweet peppers red onions cooking oil kosher salt ground black pepper grape tomatoes fresh cilantro
Viewed: 48 - Published at: 9 months agoIngredients
- 6 lbs pumpkin (6 1 lb white striped or 2 3-lb. pie pumpkins or a combination of both)
- 13 cup butter, melted
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 14 teaspoon ground cinnamon
- 4 large sweet peppers, yellow, red, and orange seeded and cut into 1-inch chunks
- 2 medium red onions, cut into wedges (3 cups)
- 2 tablespoons cooking oil
- 1 teaspoon kosher salt or 1 teaspoon salt
- 12 teaspoon fresh ground black pepper
- 2 cups grape tomatoes or 2 cups cherry tomatoes or 2 cups plum tomatoes, wedges
- snipped fresh cilantro (optional)
Method
- Preheat oven to 325 degrees F. To make pumpkin serving bowls, cut off the top of the pumpkins; discard tops; scoop out stringy pulp and seeds.
- (Use seeds in Toasted Pumpkin Seeds.)
- Place pumpkins bowls, cut side down, in 3-quart rectangular baking dish.
- Add 2 tablespoons water.
- Bake for 30 to 45 minutes or just until tender.
- In a small bowl combine melted butter, brown sugar, chili powder, and cinnamon.
- To grill pumpkin bowls, brush inside and cut edges of pumpkins with some of the butter mixture.
- Set aside remaining butter mixture.
- Place pumpkins, cut side down, directly on the rack of an uncovered grill over medium-hot coals (for a gas grill, preheat grill 10 minutes, reduce heat to medium).
- Grill for 10 to 15 minutes or until browned.
- Remove from grill to a platter.
- Cover loosely with foil to keep warm.
- In a bowl toss sweet peppers and onion with oil, salt, and pepper.
- Heat a 12-inch cast iron skillet or grill wok on grill over medium-hot coals (for a gas grill, use medium heat).
- Add vegetable mixture; cook and stir 6 to 8 minutes until vegetables are crisp-tender.
- Add tomatoes; cook and stir 1 to 2 minutes more or until tomatoes are heated through.
- Stir in reserved butter mixture (if using a grill wok, return vegetables to a large bowl before adding butter mixture).
- Toss gently.
- To serve, place grilled pumpkin bowls on a serving platter.
- Spoon vegetable mixture into pumpkin bowls scooping up some of the pumpkin pulp.
- Sprinkle with snipped cilantro.
- Makes 6 side-dish servings.
