Pumpkin roast

 So, I see all over the internet fun fall foods.
And, after mu first pumpkin turned Cyperman, and then had to be "deleted" I decided the next pumpkin would be for eating.
Hubby and I took Squeaker to the local pumpkin patch, and picked out two nice looking sugar pumpkin.
Our fist recipe is for Pumpkin roast. it's a variation of a recipe I found HERE.
But their version is a little too labor intense. And I thought I could do it quicker, and easier.

Viola!

Pumpkin roast.

 1 sugar pumpkin (rest of recipe makes enough to fill 2)

12 oz. baby white potatoes, quartered

7 carrots, peeled and cut  into chunks

5 parsnips, peeled and cut into chunks

1/2 medium butternut squash, peeled, seeded, and cut into chunks

5 granny smith apples, cored, cut into chunks.

Bag frozen brussel sprouts,

Bag frozen. green beans

2 cups cooked chicken chunks ( I used left over roast chicken)

1 c. chicken broth

2 tbsp. unsalted butter

2 tbsp. garlic salt

Dash pepper

 

Take the cut up carrots, parsnips, and potatoes. Smear olive oil in a 9X13 pan, and then toss the veggies in, with another 1/4 cup of olive oil, and some salt and pepper.

Bake at 375 for 40 min

Combine apples and squash in a microwavable pan, and heat for 6 min.

Place Pumpkin in casserole dish, rub inside with oil. Bake at 375 for an hour.

In a large bowl, combine roasted veggies, apples, squash, and frozen veggies. Add the meat, and Pour the broth and butter and garlic over the top, and mix.

As soon as the pumpkin finishes it's first hour, Spoon as much of the veggie/meat filling in, and put it back in the oven for another 15-20 min. (I freeze the other half for another night, and another pumpkin)

It's down to a two hour baking time, with about 45 min of prep. Down from the 5+ hours the original recipe would take. I am sure the flavor would be richer, if you did not use frozen, and you roasted everything, and the apples got sautéed in butter, but I will trail a little flavor for convenience.