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A two-fer: shelf life of roasted veggies and edible pumpkins

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A two-fer: shelf life of roasted veggies and edible pumpkins

BeckyAndTheBeanstock | Nov 20, 2010 11:37 AM

For Thanksgiving, I'm planning to make a roasted veggie stew (for the vegetarians in the family -- though no doubt the meat eaters will like it too) and serve it in a roasted pumpkin. Two questions: if I roast the veggies today, four days before Thanksgiving, will they be okay to put in a stew on Thursday? Or is it best to roast them closer to eating time?

Also, the pie pumpkins that are meant for eating are too small to act as a serving bowl for the stew (large family). I was thinking I'd roast a larger pumpkin and then when folks scoop out some stew they can also scoop out some of the pumpkin meat, but it I use a larger pumpkin will the meat be too fibrous for eating?

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