Stuffed Pumpkin Cooking method
Pumpkin squash recipe INGREDIENTS
• 1/2 cup sliced almonds
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 eggs, lightly beaten
• 1/2 cup mayonnaise
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (14 ounce) bags frozen chopped broccoli, thawed and drained
• salt and pepper to taste
• 1 large sugar pumpkin, top removed, seeded
• 3 cups shredded Cheddar cheese
• 1 (16 ounce) package herb seasoned stuffing mix
• 1/2 cup melted butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the almonds in a skillet over medium heat, and cook 5 minutes,
stirring constantly, until lightly toasted.
3. Melt 1 tablespoon butter in a skillet over medium heat, and saute
the onion until tender.
4. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup,
and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture
into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle
with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat
layers. Place pumpkin on a baking sheet.
5. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover
pumpkin with aluminum foil if it begins to brown.
Your Pumpkin squash recipe is ready now
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