Originally this recipe caught my eye from Martha Stewart LIVING. Let's face it, they have incredible pictures. 🙂 What is not in this meal? If it is in season, it is in there! I changed this to my exact liking, added more vegetables, took out the chicken thighs, and added apples as well. In all- there are 13 different types of veggies! They all complement one another too. I love the parsnips, brussels, and chestnuts here the most-YUM! This recipe makes a ton of servings so it is worth the effort you put in. All you need to know is this: Basically, just make this and stuff it into anything you want or just use this recipe as the best vegetable mix ever for the BEST ADDITION to your table! This is so healthy and a perfect Fall meal. I have made this without the Pumpkin as well and it is incredible too. My husband and I agree, there is something special to this meal, as it makes you feel good as well. The colors and flavors will make you very happy on a Fall day! I like to make this even on Thanksgiving to give such a variety of vegetables and it makes for a stunning presentation. (This picture is what the filling looks like before you put it in the pumpkin and that can be optional too, as it is amazing on it's own too.) Try all my Thanksgiving Recipes! Enjoy!
- Coarse salt and fresh ground pepper
- 10 brussels sprouts, trimmed
- 6 oz green beans, trimmed
- 4 oz sugar snap peas, trimmed
- 1 cheese pumpkin, about 10 lbs, seeded, and keep top
- olive oil, divided
- 1 1/2 tbs unsalted butter
- 3 med crisp baking apples (any), cored and quartered
- 1 persimmons, quartered
- 1 jar(7 oz) vacuum-packed whole peeled chestnuts
- 12 oz baby white potatoes, quartered
- 2 leeks, light green and white parts only, rinse well and cut 1 1/2 inch slices
- 5 carrots, cut 1-inch thick slices
- 2 turnips, cut into eighths
- 4 parsnips, cut into 1-inch thick slices
- 1/2 med butternut squash, seeded and cut into 1-inch cubes
- 1/2 celery root, peeled and cut into 1-inch cubes
- 2 tbs thinly sliced garlic
- 1/2 cup packed fresh flat-leaf parsley, chopped (optional)
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add brussels sprouts, and cook until bright green and crisp-tender, about 2 mins. With slotted spoon, transfer to ice-bath. Repeat with green beans, and snap peas. Drain.
- Preheat oven to 375 F. Rub inside of pumpkin and cut side of its top with 3 tbs oil. Place pumpkin and top on a parchment-lined baking sheet, and roast until they are tender but still holding shape, about 1 hour.
- Heat butter in a large skillet over med heat. Add apples and persimmons, and cook stirring occasionally, until golden and softened, about 10 mins. Stir in chestnuts, and remove from heat.
- Combine potatoes, leeks, carrots, turnips, parsnips, squash, and celery root in a large bowl. Toss with 1/2 cup oil, and season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet, and roast until golden and tender, about 40 mins. Add brussels sprouts, green beans, snap peas, apple & persimmons mixture, and garlic, and toss. Roast until garlic is golden and vegetables are heated through, about 10 mins.
- Put Vegetables and parsley in the Roasted Pumpkin and roast until heated through, about 15 mins
- When ready to serve, slice the pumpkin into wedges and serve with the vegetable stew. Adapted from LIVING.