b"Stuffed PumpkinsIngredients Instructions2 to 31-pound pumpkins1.Preheat oven to 350 F.(pie or sugar pumpkins are a2.Cut the tops off the pumpkins good size, but other large winterso you have lids that can be squashes work well, too) replaced. Scoop out the seeds and 2-3 yellow squash, chopped stringy portions.2-3 zucchini, chopped 3.Use a paper towel to lightly coat the 2 cups yellow, orangeinsides with vegetable oil.and red bell peppers 4.Place the pumpkins on cookie 1-2 cups sliced mushrooms sheets and bake in oven until the PHOTOS BY PHILLIP DAVIS 2 large tomatoes, sliced outer skin is lightly tender, aboutcup chopped sweet onion 30-50 minutes. Remove pumpkins 1 cup goosefoot leaves (also knownfrom oven and set aside.as lambs-quarters), if available 5.Heat 2 tablespoons of vegetable 4 tablespoons dried cranberries oil in a skillet over medium heat. 2-3 tablespoons vegetable oil Add the vegetables and preferred add-ins and sprinkle with a favored Optional add-ins spice, like salt, pepper or onion Wild rice powder.Quinoa 6.Turn to low, cover and simmer until Sweet potatoes vegetables are tender.Green chilies 7.Remove vegetables from heat and Jalapeos mix in cranberries. Cooked ground8.Scoop vegetable mix into the turkey or venison pumpkins and bake at 350 F for one Preferred spices hour.Maple syrup 9.Serve and enjoy!Tip: You can eat the meat of the pumpkin along with the inside ingredients. Consider adding a drizzle of maple syrup over the top!Recipe from Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness by Devon A. MihesuahHEIFER.ORG |9"