Friday, October 15, 2010

Pumpkin Stuffed With Everything Good

This recipe comes straight from Dorie Greenspan's new cookbook, "Around My French Table." A baking pumpkin (vs a carving one) is filled with cubes of bread and cheese, bacon, scallions, herbs, and a little cream. Two hours in the oven and the pumpkin is soft and the stuffing is melty and gooey. I also made a vegetarian version with walnuts instead of bacon, and it could be lightened with chicken stock and/or cider instead of cream. Mushrooms would be tasty, too. - Posted using BlogPress from my iPhone


Ali said...

Oh wow, that looks and sounds tasty!

Kt said...

Hey Ali, nice to see you! I think you'd like this--and it's very flexible, yk?

Ali said...

yes, it would work with so many diff ingredients!