I've been inspired by the stuffed pumpkin recipe featured on Parts Unknown's Lyon, France episode. I'd love to include this at Thanksgiving and am hoping to do a practice run this weekend. Am I correct that I should try to find a variety of pumpkin other than sugar pumpkin? Are there varieties that are relatively easy to find in the Eastern US and would be an upgrade from sugar pumpkin?
The recipes I've looked at essentially combine toasted bread, bacon, mushrooms and cheese into a pumpkin. What would you do to make this special, make it your own?
Do you think its best to Roast this? I was wondering if smoking this in charcoal would be worthwhile.
How would you serve it? Cutting radial slices into the pumpkin, and serving with a dollop of the stuffing ontop?
This is an example of ingredients (taken from a Daniel Boulud recipe):
1 kabocha squash (or butternut squash)
2 tablespoons olive oil
Salt and pepper
1 cheese pumpkin, approximately 10–12 pounds
1 loaf sourdough bread
1 clove garlic, peeled
3/4 lb. smoked bacon, cut into approx 1/4 inch thick batons
1 lb wild mushrooms, cleaned and trimmed (such as porcini, black trumpet or chanterelle)
2 1/2 cups milk 2 1/2 cups fresh cream
1/2 teaspoon each ground cinnamon, nutmeg, ginger, and clove
1 tablespoon paprika
1/2 cup toasted and chopped walnuts
1/2 cup toasted pumpkin seeds
1 bunch chives, sliced
1 lb Gruyère cheese, grated