WE LOVE this time of year here's what I normally do when I can get my hands on a big Pumpkin.
No recipe to this really just make a meat sauce of you choice and Bung'in the Pumpkin, I have used "Beanfeast" and vegtables before for vegitarian guests and it's worked just fine! But for this one I used Minced beef.
This was a rather large Pumpkin so I roast it for about 2 1/2 hrs in the oven on about 180.
Take the top offa the Pumpkin and scrape out all the seeds leaveing just the fleshy cavity.
Heres what I made my meat sauce with
Pour your sauce into the Pumpkin, replace "lid" on top and pierce a few times with a skewer (so steam when cooking can escape)
Wrap in tin foil place in hot oven for a few hours to roast.
The finished Bung'in Pumpkin
Libby
I never thought of using a pumpkin like a casserole dish!! Mmmm our local farm shops sell them at stupid prices too!!!
Lizzie
We've got a garden full of pumpkins - it's about the only crop we've got that the rats didn't fancy
agapanthus
What a lovely idea Jeni!! I really like the way you do your pics....especially this time with the besom and the bats!!!!
