October 9, 2011 at 8:00 am (Around My French Table, Dorie Greenspan, Family, Farmer's market, French Fridays With Dorie, Holiday Baking, Recipes, Techniques)
Tags: Around My French Table, baked pumpkn, bread cubes, cheese, Dorie Greenspan, Emmentaler, Emmenthal, Fall cooking, fall recipe, French cooking, French food, French Fridays With Dorie, garlic, Gruyere, Heavy Cream, jack-o'-lantern, nutmeg, pumpkin, Pumpkin recipe, Pumpkin roundup, recipe, Side dish, Thyme
My love of all things pumpkin is well known, so I don’t think anyone was surprised when I suggested a pumpkin dinner roundup, where everyone would make a different pumpkin recipe and post them all on the same day.
My contribution was this side dish, which I adapted from Dorie Greenspan’s recipe. I made it the other night for dinner.
Don’t think big jack-o’-lantern pumpkin when you go to make this dish. A 2 1/2 pound pumpkin is pretty small and can be found with the “baking pumpkins” at the grocery store.
Preparing it for baking, however, is a lot like carving a pumpkin.
Once the goop is removed, it’s just a matter of filling it with stuffing and pouring on some spiced cream.
Then you put the lid back on and slide it into the oven for a bit.
The skin will darken and toughen up while the insides get bubbly and delicious.
(adapted from Around My French Table by Dorie Greenspan)
- 2 1/2 pound pumpkin
- Kosher salt
- Freshly ground pepper
- 4-5 thin slices stale bread, crusts removed and cut into ½-inch cubes
- 2 ounces each Gruyère and Emmenthal cheeses, cut into ½-inch cubes
- 2 garlic cloves, finely chopped
- 2-3 sprigs fresh thyme
- 1/3 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- Preheat oven to 350˚F.
- Cut the top off the pumpkin jack-o’-lantern style and remove pulp and seeds. Discard seeds or save for roasting. Season the inside of the pumpkin generously with salt and pepper. Place the pumpkin in a round baking dish, preferably one that’s just slightly larger than the pumpkin.
- In a medium bowl, combine bread, cheeses, garlic, and thyme. Season with a little salt and lots of pepper and toss well. Spoon filling into pumpkin and pack lightly. The pumpkin should be filled to the top but not overflowing.
- Stir together cream and nutmeg, then pour over filling in pumpkin. Put the pumpkin top on the pumpkin.
- Bake for 1 hour. Remove lid and continue baking for about 30 minutes, until the filling is bubbly and the top nicely toasted.
- To serve, carefully (it will be very hot) reach inside the pumpkin with a large spoon and scrape the cooked pumpkin meat free from the sides. Mix the pumpkin with the stuffing and replace the lid. Carry the pumpkin in the baking dish to the table. When ready to serve, remove the lid and spoon directly from the pumpkin.
Yields 4-5 side dish servings
You’ll note that I sliced the pumpkin rather than mixing in the flesh like in the recipe. I didn’t care for it sliced as well. The skin was very dry and leathery, and it was difficult to cut, even with a good, sharp knife. And we were left to deal with it on the plate while eating. I made a note to mix it together inside the pumpkin next time.
This was such a delicious dish. I couldn’t wait to make it again. So, a few weeks later I decided to bake another pumpkin. My parents were in town, and I thought I would switch things up by replacing the bread cubes with rice and adding frozen peas.
We put the whole pumpkin on the table and served it by scooping out the filling, along with some of the pumpkin flesh. It was so good, we all agreed that we would add it to our Thanksgiving menu this year.
In addition to the pumpkin dinner roundup, this post is also part of French Fridays with Dorie.