Wednesday, October 8, 2014

The Stuffed Pumpkin

Tis the season to cooked gourds :)

Nick will tell you that I am simply obsessed with all things squash at this time of the year. By the time we get through the Fall, if I even bring up an acorn squash, butternut squash, pumpkin, or spaghetti squash I am banned from the kitchen :)

I finally found a recipe that fills my need for a dinner gourd and Nick's need to not feel gourd overload... The Stuffed Pumpkin!

1 3lb Pumpkin
1/4 lb of sourdough bread, cut in 1/2 in' blocks
1/4 lb of cheese (we use half cheddar and gruyere), cut into small 1/4 in' blocks
4 pieces of crispy bacon broken into small pieces
4 cloves of minced garlic
1/4 c of minced shallots
1 T of thyme
1/3 c Heavy Cream
Pinch of Nutmeg

Super simple recipe from Around my French Table by Dori Greenspan call a Stuffed Pumpkin with Everything Good 

I love how Dori writes her recipes in a story telling- Julia Child format, so it is worth clicking on the link above for her full recipe, but the quick run through is below:

Preheat oven to 350 degrees
Cut lid of pumpkin and clean out- like a jack-o-lantern
Mix all other items, except cream and nutmeg, in a bowl
STUFF your pumpkin!! Keep squishing it in :)
Mix nutmeg and cream together and pour inside the pumpkin

Attempt to place your lid on the pumpkin!

Cook 2 hours, you can remove the cap with 20 mins left to help liquid evaporate

It is AMAZING :) Though it does take two hours to cook, it is a great plan ahead meal and can be served when ready. I am thinking pre-dinner party with friends or a lazy Saturday :)

Financially, depending on the cheese you choose to use, this can be a cheap or a treat meal! We did a bit of a more expensive cheese so this meal cost us around $14. It provided us 4 portions, so one dinner and one round of lunches- appx $3.50 a meal. Not too shabby for an amazing dinner :)

Happy Fall and enjoy your gourds :)

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