Hidatsa Stuffed Sugar Pumpkin
Yield
6 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Sugar |
pumpkin
4-5 pounds |
*
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| 2 | tablespoons |
lard
rendered |
*
|
| 1 | pound |
ground buffalo
vension or beef |
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
wild rice
cooked |
|
| 3 | large |
eggs
beaten |
|
| 1 | teaspoon |
sage
crushed, dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Sugar |
pumpkin
4-5 pounds |
*
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 3E+1 | ml |
lard
rendered |
*
|
| 453.6 | g |
ground buffalo
vension or beef |
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
wild rice
cooked |
|
| 3 | large |
eggs
beaten |
|
| 5 | ml |
sage
crushed, dried |
*
|
| 1.3 | ml |
black pepper
|
|
Directions
Preheat oven to 350℉ (180℃).
Cut the top off the pumpkin and remove strings and seeds.
Reserve seeds for another use. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard.
Heat fat in a large skillet, add meat and onion and sauté over medium-high heat until browned.
Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper.
Stuff pumpkin with the meat mixture.
Place ½ inch water in the bottom of a shallow baking pan.
Put pumpkin in the pan and bake for 1½ hours, or until tender.
Add more water to the pan as neccessary to avoid sticking.
To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing.
