Stuffed Pumpkin

You can never have too many side dish recipes, so give Stuffed Pumpkin a try. For $1.07 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 261 calories, 11g of protein, and 14g of fat. This recipe from Vickiben Singer has 10 fans. If you have bread, cheese, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. With a spoonacular score of 61%, this dish is solid. Users who liked this recipe also liked Nutella Stuffed Pumpkin Cruffins with Pumpkin Glaze, Stuffed Pumpkin, and Stuffed Pumpkin.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. 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 but doable. My favorite way to cook and serve this is in a ceramic pie plate it bakes well and looks pretty when served.Using a very sturdy knifeand cautioncut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepperyou probably have enough salt from the bacon and cheese, but taste to be sureand pack the mix into the pumpkin. The pumpkin should be well filledyou might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too littleyou dont want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)Put the cap in place and bake the pumpkin for about 2 hourscheck after 90 minutesor until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.When the pumpkin is ready, carefully, very carefullyit's heavy, hot, and wobblybring it to the table or transfer it to a platter that you'll bring to the table.Serving:Slice portions or spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful.Variations on Stuffing:Instead of bread, fill the pumpkin with cooked ricewhen it's baked, it's almost risotto-like. Add cooked spinach, kale, chard, or peas (the peas came straight from the freezer).Cook with or without bacon (a wonderful vegetarian dish), add cooked sausage meat or cubes of ham in place of the bacon.Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut

 

Step by step:

1. 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. 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 but doable. My favorite way to cook and serve this is in a ceramic pie plate it bakes well and looks pretty when served.Using a very sturdy knifeand cautioncut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepperyou probably have enough salt from the bacon and cheese, but taste to be sureand pack the mix into the pumpkin. The pumpkin should be well filledyou might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too littleyou dont want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)

2. Put the cap in place and bake the pumpkin for about 2 hourscheck after 90 minutesor until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.When the pumpkin is ready, carefully, very carefullyit's heavy, hot, and wobblybring it to the table or transfer it to a platter that you'll bring to the table.Serving:Slice portions or spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful.Variations on Stuffing:Instead of bread, fill the pumpkin with cooked ricewhen it's baked, it's almost risotto-like.

3. Add cooked spinach, kale, chard, or peas (the peas came straight from the freezer).Cook with or without bacon (a wonderful vegetarian dish), add cooked sausage meat or cubes of ham in place of the bacon.Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut

Nutrition Information:

covered percent of daily need

 

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