My friend, Consuela, rescuing the seeds from our Pumpkin.
This recipe, Pumpkin Stuffed with Everything Good, has now clamored to the top of my favorite three recipes since beginning “French Fridays with Dorie” (the others are Tourteau de Chevre and Slow-Roasted Tomatoes). First, it’s a Halloween Hoot to make. Next, it’s Goblin Gorgeous to serve. Lastly, it tastes Devilish Divine.
The Trick: my pumpkin, carefully removed from the oven and cast-iron pot.
The Treat: the”stuff” plus cooked pumpkin, bubbly and ready-to-eat.
Begin with a three-pound pumpkin. Yes, that’s fairly small. Carve the potiron (Fr. m.). Remove the innards (Do not even think of giving this pumpkin a face – just won’t work,). My friend, Consuela, was helping me last Tuesday when I made this dish. She couldn’t wait to get her hands “inside” to salvage the pumpkin seeds which she took home to roast.
Assemble the “stuff with everything good” which includes bread, three cheeses, bacon (Trader Joe’s turkey bacon) and scallions. Add some spooky spices: cloves, thyme and garlic. After mixing it together, pack “the stuff” into the pumpkin. Now is when you might choose to improvise, experiment and substitute with, what you consider, “everything good“. Next time, I might include dried fruit. Or, spinach. Or, trade bacon for sausage. Go “Casper the Ghost” crazy. In this recipe, anything goes.
Stir nutmeg into heavy cream and pour it over the mixture. To be honest, I used twice the cream Dorie suggested. There is a reason she’s bone thin and I am not!
Cook at 350 degrees for two hours, on a cookie sheet (it will lose its shape) or in a cast iron pot (Le Creuset – my choice). Take it to the table, intact, and serve in slices. For a light evening meal, I included a green salad and robust red wine. A new signature dish for my Autumn meals, for sure.
Bonnes fêtes d’Halloween to all my “French Friday with Dorie” followers.
I also baked the pumpkin in the Dutch oven. Wasn’t going to take any chances of having it collapse! You created quite a tasty cauldron with your choice of spices and fillings. Happy Halloween!
I agree! This recipe was spooktacular, and I know I’ll make it over and over. Loved it. It’s funny–we have the same top 3 recipes. Yum.
This is one of my favorite Dorie dishes, ever! So fabulous, both in presentation and taste!
What a beautiful baked stuffing…I can see why you love it…looks extra melt-in-your-mouth good.
Wow..you double the cream…:p it must taste very good. I can’t take too much cream so I reduced half of her suggestion of cream 🙂 and it still turned out fantastically good…no kidding it really is good and I shall make this again.
I think this is also in my top three! Loved this one. Happy French Friday!
Laughing at the thought of carving a face and everything oozing out.
This was great, wasn’t it?
I don’t know why, but my pumpkin held its shape and was firm like a bowl, even when the flesh was tender. That hard shell must be why I had such a hard time cutting the cap off. Glad to hear you liked this so much. Top 3 is high praise.
you really got into the Halloween spirit with this one!! glad you liked it!
What a fun table setting – looks like a delicious and fun fete was had by all ! You pumpkin turned out picture perfect. Nana and both enjoyed this one even though we usually focus on the pie part of pumpkin during this time of year 🙂