just in time for Thanksgiving! stuffed pumpkin!

8 Oct

Pumpkin has got to be fall’s comfort food, it’s sweet, mushy, warm and oh so good in my tummy.  I usually roast any kind of winter squash with a little butter and salt in the oven but on this day….I was going to stuff it!  These adorable sugar or pie pumpkins (grown for their flesh not for their shell) don’t grow over 5lb which makes them a tasty side dish for a lovely Thanksgiving dinner.  Plus it’s vegetarian if you’re not really into the whole turkey thing…but really….how could you not be!

Here’s the recipe!

What you need!
1 4-5lb sugar pumpkin (the size of a cantaloupe)
1 cup of milk
3 slices of bread (I used ancient grain)
1/2 cup of shredded or chopped old cheddar
1 tsp cinnamon
1 red onion
2 garlic cloves
2 tbsp butter or margarine
2 1/2 tsp of salt
1 tsp pepper
olive oil

What to do!

1.  Preheat your oven to 450 degrees.  Cut a neat little circle around the top of the pumpkin and remove.  Scrape out all the seeds, pulp and stringy bits from the pumpkin.

2.  Toast the bread slices to med-dark, cut into squares.  Mince the garlic and onion, drizzle olive oil in pan on med-high heat, sautee until golden, put aside.  In a separate cup or bowl, whisk milk, cinnamon, 1 1/2 tsp of salt and pepper together.  These are all the ingredients that you’ll use to stuff your pumpkin!

3.  Put 1 tbsp of butter in the bottom of pumpkin and 1 tsp of salt.  Put half of the toast in (you can press it down) followed by the onion and garlic mix.  Add half the shredded cheese and pour half the milk mixture or until it just comes up to the top of the filling, push down gently.  At this point you should have half your pumpkin filled (use your judgement, you can always make more toast, add more cheese or milk if you haven’t reached the half way mark yet)

4.  Repeat step 3 until the pumpkin is full and make sure to leave a little bit of room at the top (about 1/2 inch).  Place the stuffed pumpkin on a casserole dish or baking pan and put the top back on.  Bake in the oven for 45 minutes or until you can pierce the pumpkin with a knife easily from the side.

5.  When you’re ready to serve, scoop out the pumpkin flesh with some of the stuffing and enjoy!  Alternatively, you can cut the pumpkin into equal parts and serve a chunk to each guest!

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