Skip to content

Sterffed

A friend bequeathed me this pumpkin. Which was a lovely and generous thing to do, because it was a delicious pumpkin. Slight caveats: (a) I had to put it in my backpack and ride back to my car with it, not a long way but a fair step with several kilos of pumpkin on my shoulders; (b) it may have been stolen. The original ownership is hazy, as it was growing wild on the grounds of the CSIRO. Anyway, it’s gone now and I feel cleansed for having confessed. Dashed tasty, theft.

Stuffed pumpkin! What a fantastic idea. I’ve seen it on various blogs (usually under the heading ZOMG Vegetarians Are Coming For Thanksgiving!!!!1!) and finally had both an enormous pumpkin and a day to bake it. I was pretty sure it would be unmanageably large and time-consuming, but this is one of the easiest things I’ve ever baked. It does take a long time, though, so don’t try to rush it.

Take your enormous and possibly pilfered pumpkin and cut a little hat out. Make sure you cut all the way through the skin, as you’ll be lifting it off and using it as a cap later.

That lid is so cute.

That lid is so cute.

If you have the luxury of choosing your pumpkin, try to choose one with a bit of stem still attached — they keep longer and you can use the stem as a handle after cooking. Open your pumpkin and disembowel it:

**BLEAARRGH**

**BLEAARRGH**

Scoop out all the seeds and stringy flesh. This next bit is optional: put the seeds/stringy flesh in a bowl and run a cup or so of water over them. Rub the seeds until the fresh breaks free and you can scoop it out. Put the flesh aside, you’ll be using that in the filling later. Strain the seeds BUT keep the liquid. Mine became a thick pumpkin stock that I poured into the stuffing.

Ah, the nightmare subsides.

Ah, the nightmare subsides.

Hollowed out! Now mix up your filling: veggies, herbs, cheese, and some sort of carb. I used zucchini, carrot, thyme, oregano, sage, rosemary, shallots, dried shiitakes and stale sourdough, all roughly chopped. Then salt and pepper and some cheese (Norweigan ridder and homemade haloumi, if anyone’s wondering). Cram it all in!

cram cram cram

cram cram cram

Crammed pumpkin doesn’t sound as good, but seriously, get cramming. Push it all in, top it up with a bit of stock (or cream, if you’re feeling decadent), then push more in. You’ll be surprised at much you can get all up in there. Cram cram cram. Then ROAST. Drizzle a bit of oil over the skin of the pumpkin and give it about three hours at 180°C. I strongly recommend baking in a big, high-sided dish to catch all the juices that come out: for a start, you can dip bread in it. Also that shit will bake right onto the oven floor if you give it half a chance.

MMMMMM. *Imagine roast pumpkin/toast/herbs/cheese smell*

MMMMMM. *Imagine roast pumpkin/toast/herbs/cheese smell*

Oh baby. Yes indeed. The inside will be come juicy, soft, flavoursome and cheesey. The outside: delicious roast pumpkin. This is a fantastic many-people-serving dish, especially if you cook some greens — brussels sprouts, beans, peas, whatevs — to go alongside.

Requirements:

  1. One (1) Pumpkin
  2. Fillings, misc
  3. Oven
  4. Baking dish

Cut pumpkin, stuff pumpkin, put in dish, put in oven. BAM.

bethini out.

Post a Comment

Your email is never published nor shared. Required fields are marked *