Fall Has Hit - Pumkin Scrumptiousness!

Okay, based on my lack of posts, it looks like I haven't cooked in 2 months. I have but not much. I think I have a couple good finds to eventually get up here but on the most part it was very simple fare around our house for two reason - 1) crazy busy at work so getting home too late to spend any time on dinner, and 2) I fractured my hand so I had a cast - ever tried to prep, cook, clean, etc with a cast? Doesn't work so well. Finally got my cast off late last week.

Anyway, last night we had a hectic evening of gym class but I was determined to make this recipe and ultimately it worked out great with our schedule. I made the rice in the microwave (since I used brown rice it was going to take a long time on the stove - next time I'll try to make the rice a day in advance to make this even easier), cooked the bacon, chopped the cheese and the fresh herbs and smashed the garlic. While the rice was cooking, I opened up the pumpkin and cleaned it out. Stuffed everything in and popped it into the preheated oven... off we went to gym class while it cooked (it needed to cook a good 1 1/2 to 2 hours) and voila, we had an awesome smelling house when we got home and a great dinner too.

Here's the recipe... http://weekofmenus.blogspot.com/2010/10/pumpkin-stuffed-with-deliciousness-and.html

Pumpkin Stuffed with Deliciousness and More
adapted from Dorie Greenspan's Around My French Table
Serves 2 as a main course; serves 4 as a side dish

1 3lb sugar pumpkin
Salt and freshly ground pepper
1 1/2 cups cooked rice
4 slices of bacon, cooked and crumbled OR 1 sausage chopped (pre cooked kind), OR ham or any other cooked meat
3 garlic cloves, roughly chopped or pressed (add more if you like)
1/4 lb of cheese - choose cheddar, gruyere, gouda, jack, Emmenthal - cut into cubes (rough chop is fine)
1/4 cup chives or scallions (I used rosemary and sage)
1/2 cup heavy cream (or less depending on how much rice actually fits into the pumpkin)

Preheat oven to 350. Using a sharp knife, cut the top of the pumpkin off. (Inserting your knife at 45 degree angle and slowly cutting around works best.) Carefully remove the top.Scoop out all the seeds and all string. Using a spoon to scrape the inside and then scooping out with your hands is the best method. (Daughters did this.) Season inside liberally with salt and pepper.

In a bowl, get all bacon or sausage, cheese, garlic, chives and rice all mixed together. If you want a short cut, use a pair of scissors to cut up all the ingredients. Season if necessary. (Cheese and bacon will season, but just in case.) Place pumpkin into casserole dish. Take rice filling and begin stuffing the cavity of the pumpkin with the rice mixture. Pack it almost to the top. Carefully pour 1/2 cup of cream over the mixture. You want it well moistened but not swimming in cream. Seal the pumpkin back with the lid.

Bake for 1 1/2 to 2 hours, until the side of the pumpkin can be easily pierced with a knife. Check oven at 1 1/2 hours to make sure it is not over cooked. (Although it is pretty hard to mess up.)When the pumpkin is tender enough, remove lid.

Begin pulling cooked pumpkin from the side into the center of the rice and mixture and being swirling it together. Scoop out fragrant, steaming spoonfuls into bowls. Enjoy! (I served at the table in the pumpkin and let everyone scooped out their own.)

Verdict: Definitely a keeper. Will be making this again. Presents nicely too. Will probably need to make a double recipe next time. Also, might be able to add some mushrooms and/or a little bit of chopped fresh spinach.