Sugar, Spice, and Everything Nice...In A Pumpkin Recipe


Who doesn't love October? With the Fall weather and pumpkins everywhere you look, it's a fun time of year that kicks off the holiday seasons! There are so many fun and creative recipes for Halloween and Thanksgiving, but one of my favorite savory dishes is a recipe my mother-in-law introduced me to called Everything Good in a Pumpkin. We've made this a few times, and it's always fun and delicious and super on point for Fall! The cooked pumpkins look so cute on the table and are easy to share! This recipe calls for carving pumpkins which is great because you can bake the seeds too (sprinkle salt, pepper, and garlic salt over rinsed seeds and bake at 350 for 45 minutes). It takes a little while to prepare but is a fun recipe to do together with family!

Article: Here

Cookbook: Here

I posted the slightly altered recipe below for ease, but Here is the full recipe!

INGREDIENTS

  • 1 Cooking 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), coarsely chopped

  • 4 slices 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

PREPARATION

  1. 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.

  2. Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). 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.

  3. 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.)

  4. 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.

  5. 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.

  6. Serving

  7. 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.

#recipe #food #cooking

Featured Posts
Recent Posts
Archive
No tags yet.
Search By Tags
A&M_in_Paris_51
TripShooter01
IMG_0123
IMG_1462
265
IMG_7181
IMG_1583
IMG_0379
IMG_0023
IMG_1743
IMG_1125_edited
IMG_3318
honeymoon 370
honeymoon 351
IMG_0783
IMG_0724
289
268
A&M_in_Paris_02
A&M_in_Paris_01
A&M_in_Paris_21
A&M_in_Paris_17
A&M_in_Paris_20
IMG_1056
A&M_in_Paris_57
A&M_in_Paris_56
A&M_in_Paris_48
A&M_in_Paris_43
A&M_in_Paris_38
A&M_in_Paris_28
A&M_in_Paris_22
5
honeymoon 281
honeymoon 203
IMG_0054
TripShooter25
Up to May 24 064
honeymoon 690
224
IMG_1596
honeymoon 116