Login
Create Account
Cheesy Pumpkins with Sunchokes and Porcini
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Serving dishes in heirloom squashes or pumpkins, the end flavor becomes better than the sum of the parts
-
Main Ingredient
Pumpkins, sunchokes
-
Category: Vegetarian
-
Cuisine: American
-
Prep Time: 50 min(s)
-
Cook Time: 120 min(s)
-
Recipe Type: Public
-
Source:
WSJ Off Duty, 10/27/2012, adapted from Chef Michael Tusk, San Francisco
-
Tags:
-
Notes:
-
Posted By: wsjrecipes
-
Posted On: Oct 29, 2012
Number of Servings:
Ingredients:
- 2 - Sugar Pie Pumpkin or Kabocha Squash 3.5 pounds each
- - Kosher Salt & Pepper
- - Freshly Ground Nutmeg
- 3 tablespoons - Unsalted Butter
- 4 ounces - Dried Porcini Mushrooms
- 3 tablespoons - Extra Virgin Olive Oil plus more for drizzling
- 8 - Cipollini Onions thinly sliced
- 3/4 pounds - Sunchokes scrubbed and thinly sliced (unpeeled)
- 3 tablespoons - Fresh Sage chopped
- 1 cups - Fresh Breadcrumbs
- 1/2 pounds - Taleggio Cheese cubed
Directions:
1. Preheat oven to 350 degrees. Cut off top quarter of pumpkins (including stems). Scrape out and discard seeds and fibers. Generously season pumpkin cavities with salt, pepper and nutmeg. Put 1 tablespoon butter in each cavity.
2. Make filling: Put mushrooms in a large bowl. Cover with boiling water. Set aside. In a large sauté pan over medium-high heat, warm oil. Add onions and cook, stirring, until translucent, 5 minutes. Season with salt. Stir in sunchokes and cook 5 minutes, stirring occasionally. Reduce heat to medium, cover and cook another 5 minutes. Meanwhile, drain mushrooms and roughly chop. Add mushrooms to pan. Cook 1-2 more minutes. Season mixture with salt, pepper and nutmeg, to taste.
3. Stuff pumpkins: Put pumpkins on a rimmed baking sheet or roasting pan. Divide filling between pumpkin cavities, packing it down if necessary. Drizzle with oil, cover with foil and cook until pumpkins are tender, about 2 hours. Meanwhile, in a sauté pan over medium-high heat, melt remaining butter. Add sage and cook 1 minute. Add breadcrumbs and cook, stirring, until toasted, about 5 minutes. Season with pepper and set aside.
4. Mound top of each pumpkin with cheese. Return to oven until cheese melts, 5 minutes. Divide breadcrumb mixture over tops and return to oven for 2 minutes. Let rest 5 minutes before serving. Serve pumpkins whole and scoop out pumpkin flesh along with filling.
Comments