Monday, September 17, 2018

Fall-Flecked Stuffed Grape Leaves #PumpkinWeek

This post written by me on behalf of the sponsors of #PumpkinWeek. 
Prizes were donated for the giveaway. All opinions are my own.

I know what you're thinking: This is a #PumpkinWeek recipe...where's the pumpkin? Well, I'll tell you. Instead of just plain ol' tomato sauce in these babies, I used homemade pumpkin purée. And I also added in another Fall favorite: roasted chestnuts. Please check out the other offerings from my fellow #PumpkinWeek bloggers...and don't forget to enter the giveaway!

Tuesday's #PumpkinWeek Recipes
Savory
Baked Goods & Desserts

Ingredients

Stuffed Grape Leaves
  • 2 C cooked rice
  • 1 pound ground beef, cooked and crumbled
  • 1/2 C caramelized shallots
  • 1/4 C cooked chestnuts, peeled, roasted, and slightly smashed
  • freshly ground salt and pepper
  • handful of fresh parsley, roughly-chopped
  • 2 T fresh pumpkin purée*
  • 2 to 3 organic lemon, thinly sliced (I used Meyer lemons)
  • 2 T liquid (use wine, veggie broth, or water - I used ouzo, a Greek licorice liqueur)

*Pumpkin Purée (makes more than needed)
  • 1 to 2 small pumpkins
  • olive oil
  • water
 Procedure

Pumpkin Purée
Preheat oven to 350 degrees F. Slice the pumpkin in half and scoop out the seeds. 

Brush the inside and the cut edge with olive oil and place the pumpkin cut-side down on a parchment-lined baking sheet. Roast until the pumpkin flesh is easily mashable and the skin is easily pierced with a fork, approximately 90 minutes.

Let cool slightly, until you can handle the pumpkin without burning your hand. Scoop the flesh into a bowl. Mash until desire consistency.

Stuffed Grape Leaves
Preheat oven to 375 degrees F. In a large mixing bowl, combine the lentils, caramelized onions, olive and chestnuts. Season with salt and pepper. Stir in the pumpkin purée and fresh parsley.

 Place a tablespoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a packet. Because my grape leaves were so small, I used two for each roll.


Arrange the rolls in a baking dish. Lay slices of lemon over the top.
  
Fill your pan with water so that the water comes to the top of the rolls. Add a splash of olive oil and your wine or liqueur. Lay grape leaves over the top.
  
Bake in a 375 degree F oven for 90 minutes, until the liquid is completely absorbed and the rolls are soft.


Serve with a squeeze of fresh lemon juice.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

1 comment:

  1. Love stuffed grape leaves. Great incorporation of the pumpkin.

    ReplyDelete

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