TGIF friends! I’m working all day today…literally 7 to 7…but I am off this weekend, and I’m looking forward to quality FALL time with my family!
What is FALL time you ask? Easy.
Football Watching (Go Tigers!)
Farmer’s Market Going
Happy Fall Day!
And to top it off on Sunday, I’m going to recreate this too delish to quit meal that Parrish and I enjoyed last year.
Fancy Stuffed Pumpkins with Everything Good; Enjoy!
A few weeks ago I was listening to Morning Edition on NPR I heard Dorie Greenspan describing a dish from her new cookbook Around My French Table. She calls it Pumpkin Stuffed with Everything Good and I think that it really describes the dish perfectly.
Basically you take a small pumpkin,
or two, and clean it out,
Then stuff it
with a mixture made up of gluten free bread (I used Udi’s), heavy cream, cheese, bacon, and garlic. I omitted the nutmeg due to my own personal flavor palette, and I actually used half of the heavy cream it called for and substituted skim milk. It worked great! I also shredded the cheese instead of cubing, which I didn’t realize was a mistake until writing this post. It seemed fine, but I could see how cubing would be great too!
And then you bake it slowly, until the pumpkin essentially bakes in to submission and the bubbly, cheesy stuffing browns and turns golden.
You can read the full recipe here.
After you read it. Make it.
It sounds fancy. Looks fancy. But it’s dangerously easy to make and INCREDIBLY delicious. The cooked pumpkin is incredibly creamy and nutty, with the saltiness of the bacon. Mmmm…
But these pumpkins…
Let’s just call it a tie :)