This is a very good time of year to begin thinking about what you’d like to make for the upcoming holidays. Especially if you are planning to host vegetarians and/or vegans, but not only. These recipes are amazing no matter what your style.

My kitchen counter is once again covered with pumpkins and onions, and here are two extraordinarily delicious and unusual recipes for your pumpkins and onions. If you have the time, try to get the onion recipe made the day before, because as good as they are, they taste even better the next day! These two recipes are keepers, and they are special enough for holiday celebrations, too, so keep them in mind for the weeks ahead. The pumpkin (in particular) makes a beautiful presentation, and slicing it at the table is a nice and memorable touch.

Stuffed Pumpkin
1 small-medium sized pumpkin
1 1/2 – 2 cups cooked brown rice
3 Tbsp. traditional dairy or vegan parmesan cheese, grated (not the green can, please)
2-3 cloves of garlic, chopped
1/4 cup sliced scallions (both white and green parts)
1 Tbsp. fresh thyme (or 1 tsp. dried)
1/3 cup coconut milk (full-fat) or heavy cream
1/4 tsp. grated nutmeg
salt and pepper

Preheat oven to 350 F. Cut a cap from the top of the pumpkin by inserting a sharp knife at a 45-degree angle and cutting a circle approximately 4 inches in diameter. Make sure the cap is large enough that you can insert your hand all the way into the pumpkin. Then clear away the seeds and strings. Season the inside of the pumpkin generously with salt and pepper. Place the pumpkin into either a frying pan with raised sides or a Dutch oven slightly larger than the pumpkin.

Toss together the rice, parmesan cheese, garlic, thyme, and scallions. Season with pepper and pack the mix into the pumpkin until it is almost filled. Stir the nutmeg into the (coconut) cream, along with a few shakes each of salt and pepper, and pour the mixture into the pumpkin. The ingredients should be very moist. Replace the cap.

Bake the pumpkin for 1 1/2 to 2 hours (90-120 min.) or until the contents are bubbling and the flesh of the pumpkin is tender enough to pierce easily with the tip of a knife. Remove the pumpkin cap about 20 minutes before you plan to remove the pumpkin from the oven, so that the top of the stuffing browns a bit. Allow to rest 10-15 minutes on the counter prior to serving. Then carry it to the table, and cut into slices, just like a pie. Serves 6-8.

Glazed Onions
2 lbs whole yellow onions, peeled (approx 7-8 onions)
3Tbsp. honey
3 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. tomato paste
1 1/4 cup white wine
2 cups water
1 dry red chili pepper (optional)
salt

Place onions in a single layer in a large frying pan. Cover the onions with the white wine and water. Mix together the olive oil, honey, balsamic vinegar, tomato paste, white wine, and red chili pepper in a separate bowl, and add to the onions. Cover the pan, and boil for 10 minutes, stirring occasionally. Continue to cook on medium-high heat until almost all the water is boiled off and the onions are beginning to glaze. Stir from time to time to prevent burning or sticking. Discard the red chili before serving. Serves 5-7.

Bon appetit!