Stuffed Savory Pumpkin Three Different Ways

While we automatically think of pumpkin as being the key ingredient required for our Halloween carving festivities or the main component in sweet desserts, it is far too often neglected as an excellent side dish that is not only healthy but also really flavorful.

I recall traveling to New Zealand over 10 years ago and being somewhat surprised that slices of oven-baked pumpkin were as common a veggie side dish as corn or broccoli is in the states, but once you dive in, the flavor is as rich and satisfying as winter squash with lots of anti-oxidants that offer a pep to step.

Have you ever thought of stuffing and baking it, though? Me neither...that's why this recipe and series of photos by Prudent Baby caught my eye. 

While vegetarians can rejoice in the knowledge that they have another delicious and satisfying dining option, the neat and tidy baked pumpkin presentation can also straddle meat-eating territory with the addition of a classic Thanksgiving stuffing studded with sausage.

In fact, if you want to have a lot of fun and offer your guests many different taste sensations in one shot, then the chef and author of this recipe suggests preparing three different types -- one that satisfies the carnivore, one that pleases veggie lovers, and one that offers a sweet, desserty undertone (with cinnamon, brown sugar and marshmallows).

Shall we begin?

Stuffed Savory Pumpkin

1. Cut a nice top off your pumpkin and clean the insides out.  Save the seeds for toasting!


2.  Wash the outside of your pumpkin and season the inside with salt and pepper.  Cut up some stale bread (toast the cubes if it isn't stale) and start stuffing.  Alternate layers of bread, cheese (i used goat but gruyere or blue would work well), crushed garlic and anything else you want to add. 

 

3. Stuff it really full!  In a separate container, mix together cream with some salt, white pepper and nutmeg, you can use any spices you like (for my size pumpkin i used about 3/4 of cup of cream).

4. Pour the cream into the pumpkin.

 

5. Replace the lid.  I soaked the stem in water for a bit so it wouldn't burn in the oven.

 
 
   
6. Put it in the oven at 375 degrees for about an hour and a half, then remove the lid and bake it another twenty minutes so it gets all bubbly.

 

7. Viola!

I surrounded mine with toasted pumpkin seeds for prettiness.

8. Serve it up in slices, the skin will peel right off and you take bites of pumpkin flesh scooped with the stuffing.  IT IS SO GOOD!

PLUS, Here are some more pumpkin ideas for anyone who is interested:

Seed Recipes, Etc. http://www.greenwala.com/my_groups/all/103-Greenwala-Community-Recipe-Swap/topics/1009

Pumpkin & Black Bean Soup http://www.greenwala.com/my_groups/all/103-Greenwala-Community-Recipe-Swap/topics/1005

Mini Pumpkin Gingerbread Cupcakes With Maple Cream Cheese Frosting http://www.greenwala.com/my_groups/all/103-Greenwala-Community-Recipe-Swap/topics/1010

Pumpkin Spice Latte -- Wayyyy Better Than Javabucks! http://www.greenwala.com/my_groups/all/103-Greenwala-Community-Recipe-Swap/topics/1015

10 Different Things You Can Do With A Pumpkin http://www.greenwala.com/community/videos/all/1108-10-Different-Things-You-Can-Do-With-A-Pumpkin

How To Oven Roast Pumpkin Seeds http://www.greenwala.com/community/videos/all/1067-How-To-Oven-Roast-Pumpkin-Seeds

Easy No-Knead Holiday Pumpkin Bread http://www.greenwala.com/community/videos/all/1126-Easy-No-Knead-Holiday-Pumpkin-Bread

Pumpkin Seed Flatbread with Feta and Sweet Onions http://www.greenwala.com/community/videos/all/1121-Pumpkin-Seed-Flatbread-with-Feta-and-Sweet-Onions

Smoky Chipotle Pumpkin Hummus Dip http://www.greenwala.com/community/videos/all/1123-Smoky-Chipotle-Pumpkin-Hummus-Dip