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Sweet Or Savory: Stuff, Bake And Devour A Pumpkin : NPR
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Brief Description
You can do more with a pumpkin than carve it and stick a candle in it — you can also stuff it, bake it and eat it all up. That's what cookbook author Dorie Greenspan suggests in her new cookbook, Around My French Table. Greenspan says she loves her recipe "Pumpkin Stuffed with Everything Good" because it has "almost no rules." "So you can play with it. You can change the filling a million different ways," she tells NPR's Michele Norris in Norris' Washington, D.C., kitchen. "We're going to use a stuffing of bread, bacon, garlic and cheese, but you could add spinach or chard, or once I used some leftover cooked rice in place of the bread. It became almost like risotto. You can put in nuts, you can put in apples ... you can put in chestnuts."
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Main Ingredient
Pumpkin
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Category: Vegetables
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Cuisine: American
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Prep Time: 180 min(s)
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Cook Time: 120 min(s)
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Recipe Type: Private
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Source:
http://www.npr.org/templates/story/story.php?storyId=130704456
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Tags:
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Notes:
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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Posted By: loripdx
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Posted On: Dec 21, 2014
Number of Servings:
Ingredients:
- - Salt
- - Pepper
- 1 - pumpkin
- 1/4 - bread
- 1/4 - Gruyere Cheese
- - 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
Directions:
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, 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.
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