Fall Harvest Pumpkin for Sukkot

The holiday of Sukkot arrives at the most beautiful time of the year: The trees slowly transform themselves from lush tones of green to vivid shades of gold, ochre, vermilion, and fuchsia.

Nature beautifies our surroundings as we build our sukkot, booths, and decorate them with the seven species of the Land of Israel and the four species of Sukkot. Once our sukkah is built and adorned, it is traditional to serve a festive meal that celebrates the opulence of the fall harvest.

You can have fun picking your own pumpkins, apples, and cranberries. Pennsylvania has a tradition of gathering black walnuts in its forests.

The nuts come encased in a round, green fruit. The best way to extract the drupe is to hit the fruit with a hammer against a hard surface. You can harvest your own at Hill Creek Farm. Of course, you may purchase all of these fruits in your local stores.

Here is a delicious and easy recipe that incorporates the fall bounty. It is sweetened with locally produced maple sugar.

photo-3Harvest Stuffed Pumpkin

Adapted from Eat at Home.

  • 1 Sugar pumpkin
  • 2 Honey Crisp apples
  • 1 cup fresh cranberries
  • 1 cup shelled, black walnuts
  • 1 tbsp. butter
  • 1/2 cup maple sugar
  • 1/2 tsp. cinnamon
  1. Preheat the oven to 350°F.
  2. Slice the top off the pumpkin.
  3. Scoop out the fibrous strands and seeds.
  4. Core and dice the apples.
  5. In a large bowl, mix the apples, cranberries, black walnuts, maple sugar, and cinnamon.
  6. Fill the pumpkin with this mixture.
  7. Cut up the butter, and insert into the filling.
  8. Place the stuffed pumpkin on a cookie sheet covered with parchment paper.
  9. Bake for 90 minutes.
  10. To serve, scoop out some pumpkin from the sides along with the filling.


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