TGIF....when Around My French Table by Dorie Greenspan arrived at my doorstep some months back, I could not contained my joy for I really want to try out some simple french cooking and Dorie has complied all the the simple and delicious french dishes in one book. I read through them the very night I received the book and have bookmarked some of the ones that I wanted to start off with and to my delight, Lizzy and a few of my blogger friends invited me to join FFWD group and can you imagine the joy and happiness...having Dorista friends all over the world cooking the same recipe and comparing notes....fantastic how food can bring people together :) Today FFWD dish is Pumpkin Stuffed With Everything Good ! Well true to its title...it is really stuffed with everything good LOL! Yummy..and we love it ! It goes well with my roast pork ribs which I am going to share with you in my next post :) Meanwhile , let's look at this pumpkin goodness first :) This is one delicious pumpkin recipe that Dorie shared with us in her AMFT.
I used Japanese pumpkin for this, the local ones are too sweet for me :p but of course this is my preference. For savoury dishes I would use japanese pumpkin but if I am making rolls and cake, I would use the local ones. I bought half a Japanese pumpkin for this recipe, though the recipe called for one pumpkin, for there were just the two of us for dinner. I used aluminium foil to wrap up the pumpkin :) And baked in oven for 50 minutes until the pumpkin has soften and cooked. I prepared the croutons a day before and used cheddar cheese for this recipe. It turned out delicious....
scoop out the seeds from the pumpkin and
rub toasted black pepper and sea salt on the inside.
ingredients for stuffing are croutons, garlic, chedder cheese,
smoked bacon strips , italian parsley and garlic and heavy cream
mix them together with a dash of pepper
stuffed the well mixed stuffing ingredients
into the pumpkin and wrap them
up with aluminium foil
this looks good ......yumm can't wait for it to be ready
baked it for 1 hour @ 180 deg C or till the pumpkin is soften
wow...the aroma is so good.... the title befits this dish
pumpkin stuffed with everything good ! :)
I had this PWEG as a side with my roasted pork ribs........
This post participates in French Fridays With Dorie
Do hop over to my other Dorista friends and see their creation of this dish
and for dessert click
to savor more of this pumpkin goodness
Have a wonderful weekend !
and thanks for leaving me a comment :)
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