It’s that time of year again, where in most food blogs and magazines you start seeing lots of pumpkin recipes.  And that’s wonderful!  What’s not to like about pumpkin!  It’s full of vitamins, minerals, and fiber, and it’s naturally gluten free, and on top of that, it tastes great as it is, and in many other foods.

It also so happens that since there is an abundance of pumpkin in the Korean cuisine,  Dr. Tae Yun Kim has encouraged her Jung suwon students to eat it frequently.

While thinking about how I could come up with an original recipe – as Dr. Tae Yun Kim also trains us to bring out our own creativity in all we do – I saw this great idea from one of my friends on facebook.  He had posted a beautiful picture of his creation, but no recipe.

Here is my picture, and I can tell you how I did mine.

I had some small pumpkins at home, and I roasted them at 350 until done, about half hour.  While they were roasting, I deboned the chicken I had cooked yesterday (slowly roasted in the oven, with garlic and herbs and red wine) and sauteed the cut up chicken with sliced onions, chopped garlic, broccoli, carrots and mushrooms, just like I prepare filling for chicken pot pie.

When the pumpkins were soft, I cut off a nice “hat” and spooned out the seeds and stringy parts, and filled them with the chicken mixture, and heated it up in the oven, and put on the little hat just before serving.

While putting together these little beauties, I had so chuckle to myself.  “Be a responsible creator,”  Dr. Tae Yun Kim often says.  This of course, applies to recipe creations as well!  Know what you are doing!  Be aware of tastes and how it all interacts in your tummy!

So, when you go about making your own version of this, as I am sure you will, just make sure the different components work well together, and the end result will make you feel great, just like the above version made me feel wonderful!