Smell of Rosemary- a blog about great food, great recipes and great photos.
This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
This roasted pumpkin filled with collard greens is an awesome vegetarian dish. It could also serve as an attractive holiday side dish.
pumpkins, about 2 to 3 pounds each
tablespoons unsalted butter
pepper, seeded, and finely diced
4 green onions,
chopped frozen collard greens, thawed
1 ½ cups
shredded sharp white cheddar cheese
2 tablespoons Parmesan cheese
Preheat oven to 375 F.
Cut off the top portion of the pumpkins, about 1½ inches. Discard the
top. Remove seeds and stringy pulp.
2 tablespoons of butter in the large skillet over medium heat. Add chopped
onion, tomato, chile pepper, thyme, and garlic. Cook for about 5 minutes, until
onion soften a little.
green onions and collard greens, and cook until soft, about 15 minutes.
Add evaporated milk, and keep cooking until mixture comes to
simmer. Stir in 2 tablespoons of breadcrumbs and cheddar cheese, keep stirring until mixture is heated through and thickens a little bit, about
another 2 minutes.
Place the pumpkins on rimmed cooking sheet, and evenly
divide collard greens mixture among them.
remaining 2 tablespoons of parmesan cheese and breadcrumbs, and sprinkle over
the filing. Cover pumpkins loosely with aluminum foil, add 1 inch water to the
baking dish and bake for about 1 hour and 15 minutes. Remove foil and continue
to bake for another 30 minutes, until edges are slightly brown and filing is
collard greens along with some of the pumpkin.
This recipe can be found in Food Network magazine from October 2012.