Pumpkin Stuffed with Everything Good

Oh, this was fun, fun, fun to make.  And yummy to eat.  This recipe is the reason I bought the cookbook Around My French Table.  I saw the recipe online and just knew I had to try this.  I’ve never cooked a pumpkin before, although I’ve carved plenty.  I will copy and paste the instructions.  They look quite detailed, but honestly, this is not a tough dish to prepare; you scoop out the pumpkin guts, fill it with a lovely bread & cheese mixture and bake.  Voila!

Here is my pumpkin ready to bake:

Here it is ready to serve:

I cut it into quarters and put it on our plates (along side some roast chicken, which is not pictured):

It was delicious.  I definitely plan to make this every October or November during pumpkin season from now on!

Here is the recipe copied from the author:

PUMPKIN STUFFED WITH EVERYTHING GOOD

  • 1 pumpkin, about 3 pounds
  • Salt and freshly ground pepper
  • 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
  • 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-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 1/4 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

print a shopping list for this recipe

preparation

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.

Love Stew (or Beef Burgundy for the slow cooker)

This is one of my husband’s favorite dishes.  He calls it “love stew” because he says that I make it with love.  Goofball.  I actually combined a couple of slow cooker recipes to create a version that we like best.  Tonight’s October weather turned cold and rainy; just perfect for this comfort food.  In addition, my husband has returned from a two-week trip to India and was in need of some food made with extra love.

LOVE STEW

2 lbs. stew meat

4 slices bacon

1/4 cup flour

1 medium yellow onion, chopped

1 can cream of mushroom soup

1 package dry onion soup mix

1 can sliced mushrooms, drained

1 cup Burgundy wine

1/2 cup sour cream

egg noodles, cooked

1.  Cook bacon in a skillet until crisp.  Set aside to drain, leaving bacon grease in skillet.  In a plastic sack, combine stew meat and flour to coat.  Brown in bacon grease and then place in slow cooker.

2. Add remaining ingredients (crumble the bacon) except sour cream and noodles.  Cook on low for five or six hours.

3.  Ten minutes before serving, add sour cream and heat through.  Serve over egg noodles.

Asian Shrimp Salad

Click on this picture for a better view.

I was inspired to make this salad over at my friend Lisa’s blog (shrimp & avocado salad with carrot ginger dressing).  My salad uses a marinated shrimp and I cheated on the dressing.  It was a refreshing meal.

ASIAN SHRIMP SALAD

1 pound marinated, broiled shrimp

salad greens

shredded carrots

tomato, chopped

avocado, sliced or chopped

green onion, chopped

ginger dressing (or dressing of choice)

I chose the following marinade for the shrimp:

2 tablespoons orange juice, plus 2 teaspoons orange juice
1 tablespoon sesame oil, plus 1 teaspoon sesame oil
1 1/4 teaspoons sesame seeds
2 tablespoons soy sauce
2 teaspoons fresh grated ginger or 1 1/4 teaspoons dried ginger
2 scallions, chopped

4 cloves garlic, crushed

1 lb. shrimp

Mix marinade ingredients together and marinate shrimp 20 minutes to an hour before cooking.  Grill or broil shrimp until pink and cooked through.

As for the dressing, I used Tastefully Simple’s “tangy ginger” dressing:

It was very good.  This can be ordered from a Tastefully Simple consultant, such as my friend Anne: Tastefully Simple.