Tuesday, November 23, 2010

Pumpkin Stuffed with Everything Good

This recipe comes the cookbook Around My French Table by Dorie Greenspan. I made mine in this blue jarrahdale pumpkin. It is amazingly good.

You clean it out like you would start a jack-o-lantern.

Add the filling. The only change I made was that I used a combination of Gruyere and Emmental cheeses. Then bake it.

As you can see the flesh of this pumpkin was a good two inches thick and took over two hours to cook. I checked it by sticking a wooden skewer in the side, and left the pumpkin in until there was no resistance on the skewer.

You take the lid off for the last 20 minutes to let it brown. To serve we just scooped the filling out with part of the pumpkin. You can also slice it into wedges.Yum. I ate it for lunch all week.

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