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| Golda's Thanks-for-Pumpkins & Pesto |
Ingredients:
- 1 sm.-med. pumpkin
- 1 large onion, diced
- 3-4 cl. garlic,
crushed
- 2 sweet potatoes
- 2 yams
- 1 celery, chopped
- 2 c. wild mushrooms, chopped
- 1 c. wild rice, cooked according to
directions
- Golda's Skoogk, Golda's Cilantro Pesto.
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To prepare: Before you start, put the oven racks on the lowest rungs in your oven and preheat to 375 F. Prepare sweet potatoes and yams for baking (wash and pierce skins). Cut the top off the pumpkin (as you would to make a jack o lantern). Scoop out the seeds and loose flesh and set aside. Put a small amount of water and a little olive oil inside the prepared pumpkin. Put it on a baking sheet with the yams and sweet potatoes and put all in the oven for about 1/2 hour. Saute onion, garlic, celery in oil or butter. When onions are soft, add chopped wild mushrooms. Now mix with wild rice and any seasonings. Take them out and add in chunks to the wild-rice/onion mixture. Take the pumpkin out. Brush the inside with Golda's Skoogk to taste. Mix the wild-rice/onion with 4 Tbsp. Golda's Cilantro Pesto. Stuff all into pumpkin shell and return to oven. Put top on pumpkin. Bake at reduced heat (300-325 F) until the outside of the pumpkin looks "spongy". Use pumpkin as a serving bowl.
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