There are certain recipes you just don’t mess with.
Pumpkin stuffed with everything good is not one of them.
It actually begs to be messed with.
And is a great way to use up some of those bits of leftovers in the fridge.
It’s from Dorrie Greenspan’s Around My French Table (where you can find the original recipe) and this is my recent riff on it for 2 people:
Pumpkin Stuffed With Everything Good
- 2 small pumpkins
- A handful of croutons
- 2 cooked Italian sausage, sliced
- 3 strips of bacon, cooked and crumbled
- ½ cup thinly sliced leeks (green tops fine)
- ¼ pound any cheese cut into ¼” cubes
- 2 garlic cloves, minced
- 2 sage leaves, finely chopped
- Salt and pepper
- ½ cup heavy cream
- Freshly grated nutmeg
Preheat the oven to 350°. Line a baking sheet with a sheet of parchment and set aside
Carefully cut a cap out of the top of the pumpkin (like you were carving a Halloween pumpkin), clean off the bottom edge and set aside.
Clean out the seeds and guts of the pumpkin. If you want to roast the pumpkin seeds just put all the stuff in a bowl for later. Salt and pepper the insides of the pumpkins.
Toss everything except the heavy cream and nutmeg in a bowl and toss.
Pack the mix into the pumpkins. They should be well filled because some of the stuffing will condense when it’s cooked.
Mix the cream and nutmeg together and pour into the pumpkins. You don’t want the stuffing to be drowned in cream, but you want it be moist.
Put the caps back on and bake for 90 minutes.
Remove the caps and back for an additional 20-30 minutes. The pumpkins should be tender and easily pierced by the tip of a knife.
Serve and enjoy!
This is a great way to use up leftovers and it tastes great! You can use a single (larger) pumpkin and either serve it in wedges or just bring the whole thing to the table and let everyone scoop out a serving (much more impressive). It takes time to cook and a little prep time to clean the pumpkin, but that can be done ahead of time.
Let me know if you try it and what you put into it.