Reader Jaime sent us a note about this stuffed pumpkin recipe she's been making for dinner lately, and it looked so spectacular we had to share it with all of you.
Autumn Supper: Savory Stuffed Pumpkin
Jaime said that she got the inspiration for the stuffed pumpkin from The Kitchn last fall. We really love stuffed pumpkins, as they are a great vegetarian or vegan alternative to the Thanksgiving turkey. They're just as impressive — maybe more so. A stuffed pumpkin also makes a fabulous Halloween dinner!
Here's Jaime's recipe and process for making this bread-stuffed pumpkin. It looks remarkably easy, and very delicious too. She stuffed the hollowed-out cavity of the pumpkin with bread, roasted garlic, spices, and a little cream. Then she put the lid back on and roasted it. When the pumpkin is served in slices, the skin crumbles away and you can take bites of the creamy pumpkin with the filling beside it. Delicious!
• Savory Stuffed Pumpkin at Prudent Baby
Have you ever made a stuffed pumpkin? Here are some of the stuffed pumpkins and squash we've featured in the past.
• Vegetarian Thanksgiving: Stuffed Pumpkin
• A Bread-and-Cheese-Filled Pumpkin from Dorie Greenspan
• Recipe: Quinoa Stuffed Sweet Dumpling Squash
(Images: Jaime of Prudent Baby)
Tags
Fall, Inspiration, Winter, Holidays - Thanksgiving, Ingredients - Vegetables, Holidays - Halloween, pumpkin, stuffed pumpkinRelated Links
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- On The Menu: Make French Toast This Weekend!
- Farmers' Market Report: Weiser Family Farms
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I make a variation of Dorie's all the time, it's one of my all-time favorite comfor foods. I like to toss in gruyere, blue cheese, bacon, sage, and plenty of garlic in mine, and I don't skimp on the heavy cream!
view Squirrely's profile
I'm going to try that variation above. Sounds great...thanks!
view kipi's profile
A variation of this was mentioned in that Ruth Reichl interview yesterday -- going to make this for some friends friday night -- sounds heavenly.
view mlleErica's profile
Mmm! I made a fondue type stuffed pumpkin awhile back-- gruyere and bread and stock and cream. So it came out like a gooey bread pudding. So good!
view aleec's profile
I bake my Thanksgiving stuffing in a pumpkin and serve it with slices of the squash beneath. Topped with gravy it's super tasty.
view Sarahj's profile
This is how we have Thanksgiving because my mom is a vegetarian and we don't mind not having turkey anyway. Squash stuffed with sticky rice, dates, pine nuts, other deliciousness... not that savory, but so good!
view jkjkjk's profile
Our recent foray into stuffing mini pumpkins was a great success:
http://onepot.wordpress.com/2009/10/29/polenta-stuffed-mini-pumpkins/
I'm looking forward to trying more combinations.
view Onepot's profile
it needs mole on top!!! that would make it delish
view SydneyBristow's profile
I've just put this in my oven right now! We have 12" snow here in Denver so this feels like a perfect time to try this!
view dmstudio's profile
I've also been making a variation of Dorie's ever since she posted it last year. So delicious! I throw in sauteed bacon or sausage and wild mushrooms, along with the cheese, bread, garlic, and herbs.
And like Squirelly said, no skimping on the cream.
view Slow Lorus's profile