Prijatno – Pumpkin Shell Casserole

I have been taking care of my Baba here in Merrillville Indiana outside of Chicago for the last few days. Growing up, I always thought “baba” meant grandma. It wasn’t until I went to visit family in the Croatia a few years ago that I learned that Baba actually means “old woman” to them. The funny thing is that all my American  friends always called her Baba too, like it was her name, and I always thought it was silly that they were calling her Grandma, but really they have been calling her old woman! She has a giant dog named Bear and they are best friends.

So I have been here cooking and taking care of her. Usually when I come I have to make do with eating typical vegetables and grains but this time when we went to the store I found Earth Balance, Almond Milk, Silk Creamer, and a wide assortment of greens! It sure is exciting that vegan products are becoming more available along with healthy vegetables.

I have been looking through an old cookbook called Prijatno and writing down recipes that sound interesting. It is a cookbook written by St. Sava’s Serbian Sister’s Circle in the 1970s. My Baba and her family were a part of St. Elijah but my Dad’s family all went to St. Sava so some of my other Grandma’s recipes are in the book. It makes me feel like a part of a long tradition of writing down recipes and sharing them with friends and family.

I came across this recipe and though I haven’t tried it, I thought I would print it out because I think it would be a perfect holiday recipe and I have been thinking a lot about what I am going to make this year. It is freezing here so I already have winter on my mind. I will be happy to get back to warm weather!

Pumpkin Shell Casserole

1 small pumpkin, 7 inches in diameter
2 cups peeled and chopped apples
1 cup raisins
1 cup chopped pecans
1/3 cup of sugar
1 tsp lemon juice
1/4 tsp cinamon
1/4 tsp nutmeg
Preheat oven to 350 degrees. Wash & dry pumpkin. Slice off the top for a lid. Scrape out the seeds. In a bowl, mix all the other ingredients. Fill the pumpkin and return the lid. Place on a cookie sheet. Bake until the apples are tender. Begin testing after 45 minutes. It may take as long as two hours. Serve from the shell, spooning some of the pumpkin with each portion.

I think when I make it I will add some figs too and maybe toast the seeds and add them back in as well.


8 thoughts on “Prijatno – Pumpkin Shell Casserole

  1. Jes

    That recipe looks perfect for Thanksgiving, or any fall meal, really. I hope everything’s ok with your grandmother and that you guys are having a good time!

  2. Beck

    This looks amazing!

    I miss you already. It is always so good to be around you. Thank you coming and laughing with me


  3. fortheloveofguava

    Mm… my CSA had Cinderella pumpkins last year… dang… bummed I had to cancel my subscription… YUM!

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