Having a natural sweetness and edible seeds, pumpkins have been cultivated by Native Americans for thousands of years. Pumpkins fall into the squash category—a staple in many Native American cuisines and part of the “three sisters” of corn, squash, and beans. Historically, these three ingredients formed the foundation of most Native American cuisines, including the Cherokee’s. Sugar pumpkins, which are almost always under four pounds in weight, are ideal for this type of baked dish. The inner cavity of the pumpkin is hollowed out and stuffed with a savory filling of meat and herbs, then re-covered and baked until the pumpkin becomes tender and easily sliced.
Recipe Servings: 4
Ingredients
Directions
- Prepare the pumpkin, slicing off and reserving the top, and cleaning and deseeding the interior.
- Sauté the buffalo or beef with the sausage and onion in a large skillet over medium high heat. Drain off fat as needed. Remove from heat.
- Preheat the oven to 350°F.
- Combine the cooked rice, eggs, parsley, and meat mixture in a large bowl. Season to taste with salt and pepper.
- Spoon the filling mixture into the pumpkin. Replace the top to cover.
- Fill a baking pan with 1 inch of water and place the filled pumpkin in the pan.
- Bake in preheated oven for 1 hour and 30 minutes to 2 hours, until the pumpkin is tender.
- Remove the top and slice the pumpkin into wedges.
- To serve, scoop the filling over each of the pumpkin slices.
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