SASKATOON – As a lover of all members of the squash family, last autumn I figured, why not include pumpkin in my cooking adventures. It turned out delicious!
I, of course, didn’t write down what I whipped up. It’s a bad habit of mine. I cook off the cuff but when I hit a homerun, I struggle to recreate it since I hadn’t written it down.
Dropping into my memory base, here’s what I believe to be the recipe:
- Cut top off pumpkin – keep the lid
- Clean out seeds
- Mix a variety of vegetables and meat to your desire. I used peppers, bread, chicken, garlic, shredded cheddar cheese.
I then mixed about a half-cup of heavy cream with thyme, nutmeg and likely, salt and pepper.
Stuff the mixture into the pumpkin. Pour the cream overtop. Place the lid on the pumpkin. Place in a baking dish which can hold the pumpkin’s shape.
Bake in oven at 350 F for 2+ hours. You’ll know it’s done once the pumpkin looks cooked and appears soft.
READ MORE: Recipes for pumpkin soup, scones and cheesecake
Remove the lid for the final 30-40 minutes of cooking to allow moisture to evaporate. Broil if you desire a baked effect.
Viola!
To serve, I cut into wedges/slices and, with some difficulty, placed each slice on a plate on its side.
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