So remember when I posted this? Well, I finally got around to doing something with that pumpkin! I found this recipe on NPR that was for stuffed savory pumpkin and had to try it (or, something like it at least). So I carved up my pumpkin and got to work.
Here's my pumpkin all cleaned up:
I got all the stuff together that was going into the pumpkin:
Then I put the lid on:
and attempted to put it in the oven. At this point I discovered that it did not actually fit in my oven and I had to cut off the stem. Not a big loss really as the stem was rather prickly.
So I was following the recipe which was for a pumpkin about 4 pounds in weight. My pumpkin was closer to 8 pounds. So after about 2 1/2 hours of baking at 350 degrees, the pumpkin was perfectly done but the stuffing inside was not. It was at this point out of desperation and hunger I removed the stuffing and baked it by itself. Then I re-stuffed it : ) (cheating I'm sure). But it sure looked nice:
This was all well and good for serving but I couldn't very well stick an entire stuffed pumpkin in the fridge, so I took the stuffing out (once again) and scraped out the flesh of the pumpkin:
At last I had an excuse to use my hand blender in order to blend up the pumpkin:
Now I will have to re-visit this pumpkin cooking challenge again. I think I ended up with something close to 5-6 cups of pumpkin puree.
Sorry for the picture heavy post with a severe lack of actual baking instructions. I'll be back soon with an update on those little birds.
Post a Comment