Jamaican Stuffed Pumpkin
boiling salted water
1 small whole pumpkin or
Hubbard squash, 8 to
2 Tbsp. salad oil
2 Tbsp. ground beef chuck
6 oz. ground smoked ham
2 1/2 c. onion, finely chopped
1 green pepper, finely chopped
2 1/2 tsp. salt
2 tsp. olive oil
2 tsp. oregano
1 tsp. vinegar
1 tsp. black pepper
dash of dried red pepper
2 large cloves garlic, mashed
3/4 c. raisins
1/3 c. pimento stuffed green olives
2 tsp. capers, drained and minced
1 (8 oz.) can tomato sauce
3 eggs, beaten
With a sharp knife, cut a circular top (about 5-inch diameter) out of pumpkin.
Save this top for lid. Scoop out seed and scrape inside clean. Place pumpkin in
a large pan;
cover with salted water. Cover pan; bring water to boil. Simmer until pumpkin
meat is almost tender when pierced with a fork, about 20 to 25 minutes. Pumpkin
should be firm enough to hold its shape. Carefully remove from water; drain well
and dry the outside. Sprinkle inside with salt.
Heat oil in frying pan. Add beef, ham, onion and green pepper; cook until
browned and crumbly. Remove from heat. In small bowl, mix salt, olive oil,
oregano, vinegar, peppers and garlic. Add to meat along with raisins, olives,
capers and tomato sauce; mix well. Cover pan; cook over low heat for 15 minutes,
stirring occasionally. Remove from heat. Cool slightly; then mix in eggs
Fill cooked pumpkin with meat stuffing, pressing slightly to pack it firmly.
Cover loosely with pumpkin lid. Place pumpkin in shallow greased baking pan and
bake at 350 degrees for 1 hour. Cool for 10 minutes before serving.
To serve, slice pumpkin from top to bottom in fat wedges. Lift each serving onto
dinner plate and spoon more meat filling over top..