I am indecisive.
I’m also impatient – a dangerous combo.
In this instance, I couldn’t decide between a sweet or savory pumpkin-based creation for dinner. Savory pumpkin always seems a bit more strange to me, so I went for it with today’s curried pumpkin.
The fact that I stuffed a mushroom with it is odd because I am so impatient that I rarely take time to roast a portobello. It’s a shortcoming – roasted ‘shrooms are so good!
The impatient part of me was pleased with the pumpkin sauce – just three ingredients and no blender needed. I love curry in everything lately. It’s such a great warming flavor for the cooler months.
Don’t like curry? Try a Mexican spice blend or Chinese 5-Spice. Get creative and make it your own!
I used shredded no-salt deli turkey as the protein here. You could really use anything you like. Try chicken, tuna, or even tempeh or beans to make it vegan!
[Tweet “Have you had savory pumpkin? Try it in a #strangebugood Curried Pumpkin & Turkey Stuffed Mushroom!”]
Curried Pumpkin & Turkey Stuffed Mushroom
- 1 Portobello mushroom
- 2 T pumpkin puree
- 1/2 tsp curry powder
- 1 tsp apple cider vinegar
- 2 oz salt-free deli turkey, shredded
- 1/2 spinach
- 1/4 cherry tomatoes, halved
Preheat oven to 425.
Roast mushroom on a piece of non-stick foil or parchment in oven for ~15 mins, until softened.
Meanwhile, mix together pumpkin, curry, and vinegar (you may add a but more liquid if you prefer a thinner sauce). Toss turkey, spinach, and tomatoes in the sauce.
Remove mushroom from oven. Fill with turkey mixture (it will be overflowing) and return to oven for 5-10 mins.
Plate and top as desired. I used red pepper flakes and balsamic-fig reduction.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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Even stranger, I made this to fuel my first roller derby practice in… 4 (?) years. Glutton for punishment…
Americans, have you had savory pumpkin yet? Non-US people, have you tried it sweet?
Are you indecisive? Impatient?
Now this is more like my kinda pumpkin! To me savoury is normal, sweet is strange! Tinned pumpkin I use for baked goods, fresh pumpkin I use as a savoury dish, mostly roasted and served with anything and everything! It’s the same with sweet potato – definitely always savory in the UK (and also Australia!)
Yummy- glad you went the savoury route! I don’t love pumpkin in sweet form but roasted in the oven? Gimme! And wait a sec, there are people who DON’T like curry powder?? Blasphemy!
Vegas. Vegas does not love curry powder. I dunno… LOL!
OOH I am so so not a sweet pumpkin fan at all.
This may be just the thing for me and the rest of the fam can keep their damn pumpkin rolls 🙂
Yum! You could do this sauce as a gravy with thanksgiving turkey. It would be divine!
Ohhhh… that’s brilliant!
I love me some savory pumpkin. That is what we do for Thanksgiving!
I am the same way and it and it often leads to some craziness! Not only with food but recently the major remodeling we are doing and I think I’m going to go nuts.
This looks delicious! I love sweet and savory and often go to sweet. When I am in a really indecisive mood and think I want savory I often have to follow it up with sweet. The only cure seems to be a sweet and salty combo.
Sweet and salty is the answer every time. 🙂
I’ve used pumpkin in a chili before, but that’s the extent of my savory usage. I can’t wait to hear about the roller derby practice!
I’m one of the most impatient and indecisive people ever :O Like…it’s bad, hahahaha!
And if we are talking dinner though, I’d always go savory!
I’ve never had sweet pumpkin before – I just can’t do it! It’s funny how many Americans think the opposite way haha
I know… I think of you every time I use it in a savory dish.
I had a lot of savory pumpkin dishes while at school in the UK, it is way more popular to do pumpkin tart, lasagna, with turkey or duck than it is to do a dessert!
This looks amazing! And super easy to make… perfect recipes for the season <3
the kiwi doesn’t like mushrooms. he’s odd. But I’ll take the extra you serve us. Cause I’m coming for dinner! mmm k?
Really?! They’re so good for athletes though! Whatever… more for us!
I am much more of a savory pumpkin lover! My husband and kids might eat this one
Curried pumpkin sounds like a delicious combo. I love curry flavors in general, but have never thought about adding in pumpkin!
nothing strange today- just good!! http://www.masalagirltravels.com/2015/11/21/the-best-berry-crisp-in-one-pan-vegan/
i do have some strange stuff but this was too good so the recipe took priority 😀 it was made in a nuwave, does that count? haha.
anyways, i love pumpkin and curry!! you’ve got to try that combination more often!! Indian stores usually have whole pumpkins yearround and we make a subzi with it and curry powder that is so good!
I’m with you – pumpkin is a year round event. I shop at the Asian markets to find it in the summer. 🙂
I am very indecisive, it’s part of the reason I meal prep, eat the same breakfast and lunch all the time – less thinking equals less stress! i love the simplicity of this sauce!
I’ll take a plate, please! Make that two!