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Stuffed Pumpkin: how would you do it?

post #1 of 4
Thread Starter 

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

post #2 of 4
I parsteam small ones then bake with whatever I want to put inside, sometimes custard, other times squash casserole or something similar. Haven't tried bread stuffing
post #3 of 4

I watched the same episode and was thinking of doing something like this for Thanksgiving, changing it up just a bit.  Think I might do a trial run in the next week or 2 with a really small pumpkin (although even for T-Day I'd do a much, much smaller pumpkin than was done on the show).  I don't have a lot of choices for pumpkin in my area, so I'll just use the standard pie pumpkin.  It shouldn't really make a difference.  I also wouldn't parsteam it or par cook it in any way before stuffing.

 

Your idea of doing it on the grill sounds great.  If you have a kettle style grill I would place my charcoal in a ring around the perimeter and place the pumpkin in the center.  I'd go slow and low with this method, with a couple of refreshs of charcoal, as you definitely need to be careful of overcooking, and burning the outside before the inside is done.  While I love smoked foods, for this I would probably keep the smoke to a minimum, though adding a bit would be a nice addition.

post #4 of 4
Thread Starter 

This was my first attempt at a stuffed pumpkin.  Please pardon the butchery visited on the poor gourd - a bread knife seemed the most capable of carving it (and I was not in my usual kitchen!). 

 

Here it is out of the oven:

 

 

And here it is after letting it cool so I could get a coherent view of the cross-section - I really wanted to see what magic happened inside the pumpkin crucible:

 

 

When I do this again, I think I'll chop the ingredients (bread, walnuts, mushrooms, bacon) so they are closer to a uniform size.  The pumpkin flesh was the most memorable part of this.  The stuffing itself is very rich, sumptuous.  I think there's alot of possibilities here - you can accompany alot with pumpkin, it seems. 

 

What does everyone think? What would you do differently?

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