Pumpkin Stuffed with Everything Good

I don’t really like squash, though I’ll tolerate it… especially in a pie.

Based on the theory that if enough great tasting flavours are added to one that I’m not really fond of I’ll end up with something I’ll enjoy eating, I decided to try this recipe. It’s quite possible that if you add bacon and cheese and cream to fish, I’d eat it, but let’s start with pumpkin and see how that goes.

Get a pumpkin.

Pumpkin.

Pumpkin.

Off with its head.

Taking off the top of the pumpkin.

Taking off the top of the pumpkin.

Clean the inside of the pumpkin. Save the seeds!

Emptied.

Emptied.

Get some bacon,

Bacon.

Bacon.

dice it,

Chopped bacon.

Chopped bacon.

then cook and drain it.

Bacon, cooked and draining.

Bacon, cooked and draining.

While the bacon is frying, prepare the bread.

Egg bread.

Egg bread.

Cubed bread.

Bread, cubed.

Bread, cubed.

Get the other ingredients:

Garlic.

Garlic.

Garlic.

Gruyere cheese.

Gruyere cheese.

Gruyere cheese.

Chives.

Chives.

Chives.

Thyme.

Thyme.

Thyme.

And mix together the cream and nutmeg.

Cream and nutmeg.

Cream and nutmeg.

Put the bread, cheese, garlic, bacon, and herbs into a bowl.

Bread, cheese, garlic, bacon, and herbs.

Bread, cheese, garlic, bacon, and herbs.

Mix together the stuffing.

Mix the stuffing ingredients.

Mix the stuffing ingredients.

Stuff the pumpkin.

Put the stuffing in the pumpkin.

Put the stuffing in the pumpkin.

Pour the cream and nutmeg over.

Pour the cream and nutmeg on top.

Pour the cream and nutmeg on top.

Almost ready for the oven.

Almost ready for the oven.

Put the lid back on.

Put the lid on.

Put the lid on.

Curse a bit when you find out the stem makes the pumpkin too tall to fit into the oven. Chop enough off to fix that problem.

Less stem.

Less stem.

After two hours.

Baked for two hours.

Baked for two hours.

Sliced.

A slice of Pumpkin Stuffed with Everything Good.

A slice of Pumpkin Stuffed with Everything Good.

Served.

A serving of Pumpkin Stuffed with Everything Good.

A serving of Pumpkin Stuffed with Everything Good.

The recipe figures that this pumpkin will make 2 very generous servings. I liked this dish, but I was hard pressed to eat a quarter of it at one sitting, so I’d upgrade the number of very generous servings to four or even six.

The recipe is here:
http://www.npr.org/templates/story/story.php?storyId=130704456

Pumpkin Stuffed With Everything Good
Makes 2 very generous servings

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 Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg

Center a rack in the oven and preheat the oven to 350° 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. (But 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 choices: you can cut wedges of the pumpkin and filling; you can 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 or wedges, 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.

Greenspan’s Stuffing Ideas

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, and I’ve also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

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One thought on “Pumpkin Stuffed with Everything Good

  1. Pingback: Roasted Pumpkin Seeds | what food i made

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