In the kitchen: Baked Stuffed Pumpkin

Aw, pumpkin, why does no one love you?

Plucked from the vine and disembowelled, a lit candle where your heart should be,  then left to rot on the porch step. Thanksgiving comes around and you’re pie. Peter, Peter was a pumpkin eater. And Cinderella used you to get her to the ball.

But take heart, pumpkin, because I think you’re great all the time. And Dorie Greenspan does too!
 
I tried her recipe, but made a few changes- it’s a recipe in progress, after all. With a bit of bird and roasted root veggies, it was warming and rich and lovely. Just like you, pumpkin. Recipe to follow…

Dorie Greenspan’s Stuffed Pumpkin

Number of servings depends on the pumpkin: dinner for one, a side for two.
 
1 pumpkin, about 2 pounds
4oz stale bread, sliced thin, cut into 1/2-inch chunks
6oz shredded cheese (Gruyere, white cheddar, provolone, etc.)
1 T jarlic or 2 cloves peeled and chopped
1/2 cup heavy cream
1/3 cup chopped walnuts
Freshly grated nutmeg
Salt and freshly ground black pepper
 
  1. Center a rack in the oven and preheat the oven to 350 degrees F.
  2. Using a very sturdy knife, cut a cap off the top of the pumpkin with your knife at a 45-degree angle to get a nice size cap. Remove the innards, but save the seeds (toss them with some kosher salt and olive oil and roast later).
  3. Toss the bread, cheese, cream, walnuts, salt, pepper, and garlic together in a bowl, then pack it into the pumpkin.
  4. Put the cap back in place and bake the pumpkin for about 2 hours (check after 90 minutes).
  5. Cut the pumpkin into wedges and share. Or dig in with your fork, and don’t.
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