Skip to main content

Culinary Cravings: Pumpkin Stuffed with Everything Good

I have a special recipe that has captured my heart since I first heard it on the radio yesterday afternoon. I'm soo intrigued by it that I had to share it with everyone I know. I'm not much of a cook or cooking show person, however when I listen to KCRW's Good Food hosted by Evan Klieman she makes food seem so interesting. There is something more magical about listening to recipes on the radio, it really gets me wondering about what they're cooking and talking about. So the latest recipe that has caught my attention will most likely be made this weekend by my foodie bf.
Without further ado I present to you the pumpkin stuffed with everything good!

It looks very similar to what I imagined it to be, and looking at it makes me very very hungry. Before reading through the recipe I invite you to listen to the short radio interview with the creator of the "Stuffed with everything Pumpkin, Dorie Greenspan.

Dorie Greenspan is best known for her cookbooks on baking. Her latest book is Around My French Table. In this week's sideDish, she shares a recipe for a stuffed pumpkin dish.

Pumpkin Stuffed with Everything Good
Makes 2 very generous or 4 more genteel servings

1 pumpkin, 2½–3 lbs
Salt and freshly ground pepper
¼ lb stale bread, thinly sliced and cut into ½-inch chunks
¼ lb cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped (my addition)
About ¼ cup snipped fresh chives or sliced scallions (my addition)
1 Tablespoon minced fresh thyme (my addition)
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky.

Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.

Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It’s hard to go wrong here.)

Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, carefully, very carefully — it’s heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you’ll bring to the table.

Serving

You have a choice — you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I’m a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it’s just right alongside the Thanksgiving turkey.

Storing
It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Bonne idée
There are many ways to vary this arts-and-crafts project. Instead of bread, I’ve filled the pumpkin with cooked rice — when it’s baked, it’s almost risotto-like. And, with either bread or rice, on different occasions I’ve added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I’ve made it without bacon (a wonderful vegetarian dish), and I’ve also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

Comments

Popular posts from this blog

Claremont Village

My mom and I have been going to Claremont forever now, and if you follow this blog than you know it too! It's a cute town that's near the foothills, has colleges, food, beer and cute shops to wonder in. 

We decided to take Loki with us that day, and it was so damn hot...is this the hottest summer in a while? Or do I just forget the prior years...eaither way it was on fire in Claremont that day. 

We stumbled upon a taco shack that was undeniably cute! I'm working on finding the name of it, I can't seem to find it on any listing.
Over by the restroom by the taco shop there was the wood csrbed donkey so we had to take pics with it! Poor Loki was so hot that day! 
Enjoying chipa and salsa at the taco shack.




A few things I do that make me feel like me

I start work in two hours so that means I have just enough time to start writing a blog post. Its been an inspiring week and I feel like there are signs from all over the universe guiding me into the right direction. I have had some meaningful time spent alone as well as with other people. I'm trying to have "more fun" and not worry so much about the little things. A few weeks ago I saw a psychic and she told me a ton of things, it was super strange to feel so vulnerable and unsure if what she was saying was true or not. 

The things she said that made me think... Ill be a mother, not now but in a few years. That I will be a successful Business woman, because I have vision and drive. That I have a dark spirit following me, That I want to be happy but that I only will be if I let whatever happened to me in my past go free.
As you can see it was pretty intense, full of tears and I was scared, but I knew that she was right because for a long time I had been unhappy and it was…

Village at La Floresta Walking Tour

Hi y'all it's been a few weeks since the opening of the new shopping center in Brea "Village at La Floresta" and I've finally had some time to share my experience and photos that I took that day!

As some of you may know, this new shopping center has been in the works for a few years now and is part of a whole new community of new custom homes and even a retirement home as well as a swimming club all under the umbrella of La Floresta, a master planned community.

One of the big draws for this new community is the fact that they had a whole foods as part of their shopping centers new tenants, and us crazy people in North oc have been having to go out to Tustin to get our fix of pre-peeled oranges and lemon infused water, I kid...lol do people really buy that crap anyway? Wenever I go it's usually to buy something fun from the beauty section or the salad bar!!! Yum!!!

When I went out to see the new location a few weeks ago I went in on the opening day! Crazy I t…