post #1 of 1
Thread Starter 

Cheftalk,

 

I'm trying to develop a stuffed pumpkin recipe and I'm concerned that the recipes I've been using, which employ strong cheeses, bacon, mushrooms and bread, will taste ok, but only insofar as bacon, cheese etc taste good. 

 

The pumpkin flesh is tender and absorbs some of these flavors, and I think becomes something a bit special, but at the end of the day, it seems to be a fondue-esque experience that also includes pumpkin. 

 

Where would you take a recipe like this? I saw a farro-stuffed pumpkin on instagram from the Cockscomb restaurant in San Francisco and that seemed to point to interesting options - if you can infuse it into farro, and it complements pumpkin, then you're going in a rewarding direction.  But that's where my experience drops off.  My first attempts at this rely on bread stuffing, and I'm not sure if there is anything fundamentally different between Farro vs Bread as far as absorbing flavors and providing more body to the reinvented pumpkin guts. 

 

The pumpkin is a powerful vessel to cook within, and I think there's a fair amount of possibilities.  How would you take advantage of it?