Autumn Pumpkin Bake Recipe

Name: Autumn Pumpkin Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 lb) pumpkin; 1 12 lbs ground beef; 1 small onion, chopped fine; 1 clove garlic, minced; 1 ½ teaspoons sugar; 1 ½ teaspoons italian seasoning; 1 ½ teaspoons salt; ⅛ teaspoon black pepper; 4 cups tomato juice; 3 cups shredded cabbage; 4 medium potatoes, peeled and cubed; 1 cup uncooked rice

Servings: persons

1 (8 lb) pumpkin
1 12 lbs ground beef
1 small onion, chopped fine
1 clove garlic, minced
1 ½ teaspoons sugar
1 ½ teaspoons italian seasoning
1 ½ teaspoons salt
⅛ teaspoon black pepper
4 cups tomato juice
3 cups shredded cabbage
4 medium potatoes, peeled and cubed
1 cup uncooked rice

1
Wash pumpkin, cut off top and scrape out seeds and stringy portion and discard.
2
Cook ground beef slightly and drain off fat.
3
Add onion and garlic and saute lightly.
4
Add seasonings and tomato juice.
5
Heat through.
6
Mix with uncooked rice.
7
Layer 1/3 each of the cabbage, potatoes, rice and meat mixture in pumpkin.
8
Repeat layers and replace lid.
9
Bake at 350' for 2 1/2 to 3 hours or until done.
10
Pumpkin is done when it is soft when pierced with a fork.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 lb) pumpkin, 1 12 lbs ground beef, 1 small onion, chopped fine, 1 clove garlic, minced, and more.

Yes, Autumn Pumpkin Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Pumpkin Bake

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