Pumpkin season is here, which might inspire you to make a pie, a quick bread,a pot of soup or sip on a seasonal latte. But as good as all of those things are, I have one pumpkin dish that I'd like you to consider this year: Pumpkin Stuffed With Everything Good.
This whimsically named recipe comes from famed New York Times bestselling cookbook author (her newest is Dorie's Anytime Cakes) and culinary expert Dorie Greenspan, who starts with a small pumpkin and turns it into the most delicious thing you're going to eat this fall. She carves out a small pumpkin, fills it with cheese, bread, bacon, fresh herbs and cream, and roasts it until it’s gooey and bubbly. Once roasted, the flesh softens and melts into the creamy mixture.
The dish is great for a dinner party, fun for Halloween and special enough for your Thanksgiving table. It can be a side dish or a stunning main and you can customize it for whoever you're cooking for, which is always a bonus. I gave the recipe a try in my own kitchen to confirm it's as good as it sounds (spoiler alert: it absolutely is). I also chatted with Greenspan to find out how she came up with this recipe, what variations to try and to get her top tips for cooks who want to give this dish a spin.
Whether you’re looking for a new recipe for Thanksgiving or a fresh way to celebrate pumpkin season, Pumpkin Stuffed With Everything Good might just become your new autumn obsession. I know it's mine. Related: The Simple Ingredient That Will Make Your Cakes 10x Better, According to Cookbook Author Dorie Greenspan (Exclusive)
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Dorie Greenspan’s Pumpkin Stuffed With Everything Good is a fall recipe that features a hollowed out pumpkin filled with a savory, creamy mixture of bread, cheese, garlic, herbs and bacon. The idea actually came to Greenspan via a friend. “My Paris friend, Hélène Samuel, told me that her sister used to plant pumpkins in her garden and, when the pumpkins were small, she’d carve her young children’s names on them," Greenspan tells Parade. "The carved names grew as the pumpkins grew and when it was time to harvest them, she would stuff each one for her kids. I loved the tradition and the recipe and have been playing around with it ever since.”What inspired her to add bacon, cheese and fresh herbs? “I was thinking about the filling the way I might think about a casserole or a stuffing or even a savory bread pudding and so adding bacon and cheese and fragrant herbs just seemed natural," she explains.
And because no two pumpkins are alike, Greenspan treats the dish more like a template or “evolving” recipe than a precise formula. And she encourages home cooks to do the same. Adapt the recipe as needed, depending on the pumpkin you get and the ingredients you like.
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Ingredients Needed
This recipe is part comfort food, part showstopper. Here’s what you need:
1 baking pumpkin, about 3 poundsCubed stale breadCubed melty cheese such as Gruyère, Emmenthal, cheddar (or a combination of a few of those cheeses)Chopped garlic clovesChopped cooked baconSliced fresh chives (or scallions) or thymeHeavy creamFreshly grated nutmegKeep in mind that this is a flexible recipe, but I highly advise you to prepare it as written before making any changes.
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How To Make Dorie Greenspan's 'Pumpkin Stuffed With Everything Good'
The recipe makes 2 to 4 servings, depending on your appetite. Start by preheating your oven to 350 ° and line a baking sheet with a silicone baking mat or parchment paper or find a Dutch oven that will accommodate your squash.
Cut a cap around the top of the pumpkin at a 45° angle, similar to carving a jack-o’-lantern top. The hole should be big enough that you can get your hand into the pumpkin to remove the seeds and stringy fibers. Season the inside with salt and pepper, but keep in mind the saltiness of the cheese and bacon, so go easy.
In a bowl, combine the bread cubes, cheese, garlic, herbs and bacon. Taste before adding more salt and pepper. Add the mixture to the hollowed pumpkin. Slowly add the cream and grated nutmeg. The mixture should be moist but not soupy. Related: The Easy, Autumnal Way to Make Overnight Oats 10x Better
Replace the cap and bake the pumpkin is very tender and the filling is bubbling, which should take about 2 hours, depending on the size of your pumpkin. Greenspan suggests checking at around 90 minutes. She also suggests removing the cap during the final 15–20 minutes so the excess moisture can escape and the top can brown.
Once the pumpkin is cooked, handle it carefully because it will be very fragile. Let it cool slightly before serving. You can present it as a centerpiece or side dish, cut it into quarters or serve the whole pumpkin. Greenspan suggested serving this with “something crisp and fresh." She likes making a “green salad, often one made with sturdy kale.”Related: 81 Perfect Pumpkin Desserts That Scream Fall
Even before the timer went off, this dish filled the house with the smells of an early Thanksgiving morning. I made this on a chilly fall evening using a sugar pie pumpkin that was just over 3 pounds. I used a combination of cheddar, Gruyère and Swiss cheese. To add more moisture to the mix, I added 2 more tablespoons of heavy cream.
The only challenging part was the prep time, which was about 30-40 minutes. The bonus is that my pumpkin was done in about 80 minutes, so I got to enjoy it even sooner. Would I make it again? Absolutely. Each spoonful was a balanced bite of cheesy and creamy bread and sweet pumpkin flesh. This special dish definitely deserves a place on your fall dinner table. Related: The Cozy Crock-Pot Pasta Recipe That’s the Perfect Easy Fall Dinner
Fun Ways To Make Dorie Greenspan's 'Pumpkin Stuffed With Everything Good' Your Own
Even though the recipe first appeared in 2010, Greenspan shares that she’d tweak it slightly if she made it today. Her best advice: “Follow your whims,” adding that she’s “made this recipe all through the years and each time it’s been a little different—I think that’s the fun of the recipe.” Recently, she’s filled the pumpkin with “curried coconut rice and chicken; with bread seasoned with harissa and sharpened with preserved lemons; with rice spiced abundantly with gochujang or mixed with miso, soy and ginger or run through with chili crisp.”
Want to mix things up even more? You could go “crazy” and fill the pumpkin with mac and cheese. “Mac and cheese is not at all outrageous–it would be delicious!," she explains, before adding, "Remember to cook the macaroni first.” And some of her own favorite variations include “stuffing the pumpkin with cooked rice–it bakes to a kind of risotto–and it’s so good with lots of cheese and some leafy greens," she tells Parade. "I sometimes add sautéed sausage meat to the bread or rice. If you make the pumpkin for the holidays, think about filling it with your favorite Thanksgiving or Christmas stuffing.”
Related: The Genius Recipe That Has Us Rushing Out to Buy Brie
This recipe doesn’t really need much, but there are a few important things to keep in mind as you try this at home.
Choose the correct pumpkin. A “cooking” pumpkin, like a sugar variety, is small enough to carve and handle and has the right amount of flesh for this recipe.Pre-cook optional bacon or vegetables. As Greenspan explains, the bacon should be “cooked until crisp” and drained. If adding watery veggies, like mushrooms, sauté them beforehand so they don’t release excess moisture during baking.Pick the right cooking vessel. I opted for a deeper baking dish so the pumpkin wouldn’t collapse. You should choose something that minimizes risk when moving it while it’s soft. A Dutch oven is a great option if you have one.Up Next:
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Source:
Dorie Greenspan, James Beard-Award winning author of 15 cookbooks, including Dorie’s Anytime Cakes, Baking with Dorie, Dorie’s Cookies, Around My French Table, Baking Chez Moi, and Baking: From My Home to Yours. Her fan-favorite Substack newsletter is called xoxoDorie.Hence then, the article about dorie greenspan s pumpkin stuffed with everything good is the fall dish you didn t know you needed was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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