Thursday, October 27, 2011

Greens Creek Gruyere Stuffed Pumpkin


This time of year you may find yourself doing unscrupulous things with pumpkins. I must admit, I carve goofy faces into a pumpkin every year. On the other hand, stuffing and baking a pumpkin will yield results that are actually sort of whimsical.

Locate your paring knife and get your hands on a nice chunk of Greens Creek Gruyere. This recipe may be easily modified and also makes a beautiful centerpiece.

* Thank you Charlotte for the suggestion to use Gruyere, the subtle nuttiness pairs wonderfully with pumpkin. Also, Nicole, thank you for the inspirational recipes! You ladies are rock stars of cheese purveying.

* Modified from Around My French Table

1 small baking pumpkin, about 3 lbs
4 oz stale bread, cut into 1/2 in cubes (day old Slow Dough baguette
is ideal)
4 oz Greens Creek Gruyère, cut into 1/2 in cubes
2 garlic cloves, minced
4 slices bacon, cooked and chopped
2 green onions, chopped finely
1 tablespoon fresh rosemary, minced
1/2 cup heavy cream
All-spice
Ground sage
Kosher salt and freshly ground pepper

Directions:
Center rack in oven and preheat to 350. Line a baking sheet or
casserole dish with parchment paper. Using a carving or paring knife,
cut a cap out of the top of the pumpkin (think Halloween
Jack-o-Lantern). 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 place it on the baking
sheet or dish. You are ready to stuff. Mix the bread, cheese, garlic,
bacon, and herbs together and pack the mix into the pumpkin. The
pumpkin should be well filled, but not brimming. Stir the cream with a
pinch of all-spice, sage, salt and pepper and pour into the pumpkin.
You want the ingredients covered, but not swimming. Put the cap in
place and bake the pumpkin for 1 1/2 to 2 hours—or until everything
inside the pumpkin is bubbling and the flesh of the pumpkin is easily
pierced. Remove the cap in the last 20 minutes to allow the stuffing
to brown.

Spoon out portions of the filling, making sure to get ample amounts of
pumpkin. Serve over a creamy risotto or with a simple arugula salad.

1 comment:

Nicole Buergers said...

You're welcome! Dairymaids Unite!


Cows in Repose on Veldhuizen Family Farm. Dublin, TX