stuffed pumpkin

We are back from vacation (more on that later) and looking forward to the November recipe line up. In the meantime, apparently my auto-post did not work as I had hoped it would while I was away, so here is last week’s recipe. 

Dorie has named this week’s French Fridays with Dorie recipe, Pumpkin stuffed with Everything Good. If ever a name summed up all you needed to know about a recipe, it is this one. I have been looking forward to this recipe ever since my copy of Around my French Table arrived. The picture (which you can check out along with the complete recipe on NPR’s website) is just too tempting for words.

The “everything good” part of this recipe is a cheesy, garlicky, bacony, creamy stuffing, which is roasted for a couple hours in a hollowed out pumpkin. Somehow the picture made this recipe look far more complicated than it actually was, as the prep work turned out to be quite quick.

The only modification I made was to roast two little baby pumpkins instead of one big one, assuming that individual portions would be easier both to serve and eat. The other benefit which I discovered was that my little pumpkins cooked in 90 minutes instead of the 2 hours recommended for a larger one. They also fit perfectly into soup bowls for serving, which helped to hold them together as we ate and looked just way too cute on the table. And the taste? Yum! We will be making this recipe again, I am already drooling over some of Dorie’s Bonne Idees.

Only one word of warning, this is a very hearty and filling recipe. Dorie indicates that a 3 pound pumpkin will make 2 very generous servings and she is not kidding. Even with my smaller pumpkins (which came to 1 pound each) I could only finish half of my portion. No worries though, the leftovers were delicious!

I also can’t help but mention here (and I hope he doesn’t mind) that this is not the first stuffed squash to have come out of my oven this month. One of our fellow FFwDers over at Of Cabbages & King Cakes recently posted an absolutely delicious recipe for Squash baked with Sausage & Apples which I served to rave reviews. I used bratwurst for the sausage and a hokkaido pumpkin and the flavors were just perfect together. I encourage you to check it out.

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14 Responses to stuffed pumpkin

  1. Liked how each person got their own baby pumpkin. So cute!

  2. Alice says:

    your pumpkins look mouth-watering good!!! ours cooked in less time too although my husband left them in for the full two hours because “Dorie says”… LOL!

  3. Eileen says:

    They’re so cute in their little bowls! This recipe makes me happy. You’re right–the photo in the book DID make it seem like it would be complicated, but it wasn’t at all.

    Can’t wait to hear more about your vacation! I’m taking notes. 🙂

  4. your pumpkins look excellent. I think I will have to try this again with a different kind of pumpkin or squash.

  5. gaaarp says:

    Thanks for the shout out! It’s fun to hear that someone else loves that recipe as much as my family.

  6. Elin says:

    Glad you like this dish too! I love it and shall be making this again soon 🙂

    Have a nice day and Happy Halloween ,
    Elin

  7. Krissy says:

    Such pretty little individual sized pumpkins. I also enjoyed the leftovers. Apples and sausage sounds delish…I want to try that next.

  8. jora says:

    I love the idea of individual pumpkins! What a fun way to serve the recipe.

  9. Kathy says:

    I just love your little pumpkins…they are so cute! I was also drooling over some of Dories bonne idees! We really enjoyed this recipe. I plan on making it for Thanksgiving if I’m lucky enough to find a few pumpkins after NJ was hit with a freak snow storm!

  10. Cakelaw says:

    Your pumpkins turned out so well! I couldn’t find baby pumpkins here – yours are just perfect.

  11. Elaine says:

    So cute and perfect-size portions! We just loved this recipe and I am looking forward to making it again in other types of pumpkins and squash.

  12. Cher says:

    Our Dorie must have to feed someone with a hearty appetite, as I often find that recipe portions are on the generous side 🙂
    Love the smaller size – our 3 pounder easily served four people – with leftovers for lunches.

  13. Karen says:

    Your little pumpkins are adorable! I’m glad you enjoyed them

  14. I’m with you on the individual portions, and like you, my very small pumpkins were very filling for just one person. In fact, I had to share mine with my husband and saved his for the following day :). Your twee orange pumpkins here look so adorable!

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