Baked pumpkin “fondue” is as easy as pie.
+ some other ingredients
then it’s time for
So, where have I been lately?
I have been filling forms with personal information at different locations at different times. You know how it goes…
One of the questions is “Occupation” and I’ve been trying different answers like Homemaker, CEO of Remodeling, and , more recently, I’ve been using “Keeps Changing”. So, this is what I’ve been up to lately.
Yes, also, during summer–we only had 1 month of summer this year, yikes!–I’ve been focused more on home, and family, and outdoor activities. I was on the go, go , go not to waste a moment of sunshine indoors. It was quite breathtaking.
Anywhoo……….. we got to fall-soon-to-be-winter time which is, you know, the perfect time to snuggle indoors and to make baked pumpkin stuffed with somethin’.
I love Melissa Clark’s (NY Times food writer) recipe in her cookbook “In the Kitchen with A Good Appetite “ because it’s vegetarian and it has wine and cream (Although I used less bread and only 1/2 the liquid “filling”, baked at lower temperature and…). I liked Tea & Cookies idea to add something green and so i have added kale since I figured the kids are not going to eat this stuffed, sweet, savory, creamy pumpkin anyway–leafy greens included or not–and this is what I have done:
Baked Pumpkin “Fondue”
Serves 4 to 6
2 thick slices of crusty, stale bread (any that you like with sauce-soaking abilities)
1/4 cup heavy cream
1/4 cup white wine (anything you like to drink ‘cause the flavor will come through)
1/8 cup milk
1 garlic clove, peeled and smashed
3 fresh sage leaves, if you have it, or thyme (if you have it)
1/2 teaspoon salt, plus additional for the outside
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 (3-4 pound) sugar pumpkin, washed and cleaned from the outside
a few kale leaves, washed, dried and sliced (without the “ribs”)
5 ounces grated Gruyère cheese (1¼ cups)
1 tablespoon extra-virgin olive oil
Preheat the oven to 400°F and toast the bread until golden brown 5 to 7 (or do this in a toaster) then tear the bread to pieces.
In a medium saucepan. bring the cream, wine, milk, garlic, and sage to a boil over medium heat. Reduce the heat to low and let simmer for 5 minutes. Take the mixture off the heat and discard
the garlic and sage. Stir in 1/2 teaspoon of salt, nutmeg, and pepper.
Cut the top off the pumpkin and scoop out the pulp and seeds like you do for Halloween. Set the pumpkin inside a baking dish/sheet/pan.
In a bowl, mix the bread, kale, and gruyere. Fill the pumpkin with this bread mix. Pour the cream mixture on top. Cover with the pumpkin lid.
With your hands, rub oil all over the outside of the pumpkin (don’t forget the bottom) and sprinkle on some salt.
Bake until the pumpkin’s skin blisters and the flesh is tender (test with a small pairing knife) about 1 hour to 1 ¼ hours. Allow to cool in the pan slightly. Slice to serve.