PUMPKIN STUFFED WITH EVERYTHING
I love the name of this recipe, taken from Dorie Greenspan's Around my French Table, Pumpkin Stuffed with Everything Good. This time of year, pumpkin spiced things fill the shelves of grocery stores. Rather than relying on a bunch of chemicals and food science to make things taste pumpkiny, here is a recipe where you eat the pumpkin, along with cheese, bread, cream and bacon.
This recipe is a little more decadent than some of my recent contributions, but every now then some warming comfort food is just what you need. This would also be a festive dinner for Halloween.
Skip the large jack o lantern sized pumpkins. Instead you are looking for a smaller pie pumpkin, about 3 pounds. Consider this recipe a template or a starting point. When you make it again, and I'm pretty sure you will because it's so tasty, you can vary the stuffing.
Consider using cooked rice, instead of the bread. Add veggies like kale, chard, spinach or frozen peas. Try other cooked meats like cubed ham or sausage. Nuts, apples, pears and chestnuts are other great choices to add in.
Pumpkin Stuffed with Everything Good
- 1 pie pumpkin, about 3 lbs
- Salt and freshly ground pepper
- ¼ lb (4 oz or ½ cup) stale bread, cut into ½ inch cubes
- ¼ lb cheese, such as Gruyere, Emmenthal, or cheddar, cut into ½ inch chunks
- 2-3 garlic cloves, coarsely chopped
- 4 slices of bacon, cooked until crisp, drained and chopped
- 1 Tbsp fresh sage or thyme
- ⅓ cup heavy cream
- pinch of nutmeg
- Adjust the oven rack, so there is space for the pumpkin to fit and preheat to 350. Line a baking sheet with aluminum foil.
- After washing the pumpkin, carefully carve the top off, cutting at a 45 degree angle, Jack o Lantern style. Scoop out the inside fibers and seeds. (Save the seeds for roasting later). Season the inside with salt and pepper.
- Combine the bread, cheese, garlic, bacon and sage together in a bowl. Add a little salt and pepper.
- Stuff the inside of the pumpkin with this mixture. The pumpkin should be well filled. Stir some nutmeg into the cream and pour it into the pumpkin, coating the bread mixture.
- Put the cap in place and bake until the pumpkin is soft so the tip of a knife easily pierces the skin, about 90 minutes to 2 hours.
- To serve, you can slice it into wedges or scoop it out off the pumpkin directly, making sure you incorporate some pumpkin into your serving.
Source: Dorie Greenspan, Around My French Table
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018. Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at firstname.lastname@example.org