Foodiva's Kitchen: French Fridays With Dorie - Pumpkin Stuffed With Everything Good

Friday, October 28, 2011

French Fridays With Dorie - Pumpkin Stuffed With Everything Good


Dorie wasn't kidding when she said this recipe was good. It was SO good... I made it twice in one week! Admittedly, I used Kabocha squash instead of pumpkin, and it was only teeny-weeny that I can finish the whole thing in one sitting. In Around My French Table, Dorie had likened this dish to an arts and craft project and it's really up to our own creativity what we want to stuff into the pumpkin (I'll just call it this because 'stuffed squash' just doesn't sound as aesthetic and welcoming, don't you think?).


Well, I made this the very day I picked the pumpkins from my mother's farm...I couldn't wait to stuff them with everything good! Or rather, everything I had in the kitchen that seemed good and tempting and more importantly, got along well together flavor-wise. There was actually a lot more that I wanted to insert in that hollowed out pumpkin, but the hole just wasn't big enough. Darn you, Kabocha....err, I mean, tiny pumpkin!


So these were my stuffing ingredients - very tender sweet corn and long beans (from the same farm), cooked rice, carrots, apple slices, mature cheddar and heavy cream. I decided to forego the meaty bits and it still tasted great, the very sweet pumpkin flesh contrasting rather nicely with the savory filling.


As you can see, I seemed to have overstuffed the small cavity (and I also couldn't fathom how the apples should fit in there) but after 'squashing' (haha...private giggle here) everything down with the pumpkin lid and baking it, the filling sunk way down and actually looked quite presentable. The baked pumpkin smelled utterly wonderful and this dish really did its title justice. I'm tempted to make it a third time this week, but I fear my fellow home-dwellers may consider hiring a new short order cook to replace me instead!


Anyway, I felt so excited about this recipe that I even had my friend Kate make it and she too was in awe of how good it tasted. I'm hoping my fellow Doristas feel the same way! You can check out their stuffed pumpkins (or squashes) here.




pumpkin

34 comments:

Claire @ The Realistic Nutritionist said...

This is so cool!!! I've never thought to stuff a pumpkin. This look sso yummy!

Gina said...

I love your cute tiny pumpkins, I have stuffed pumpkin next up on my list. I tried a pumpkin soup in a pumpkin recipe, but I will spare you the bad results. I'd much prefer what you made here. I hope you are having a great week. If you need a giggle, I have a little video up for you!
-Gina-

Ei said...

Ooh, I love the look of the apple and rice one. I'll have to try that. I'm totally in love with this recipe. I see many pumpkins in my future.

Tina said...

I have been wanting to cook with these little babies after I saw a recipe in Bon Appetit.
Kudos to the effort in trying to get all those goodies in there- I will glady eat one of those savory globes. Great post.

Lilly said...

I have to get myself a pumpkin/squash! I’ve got one here, but the hole is not big enough to stuff anything! I love your stuffing with the veggies from your mom’s garden. I think I would be better with some pieces of meat in it as well (I’m a real meat eater!)

Mama's Gotta Bake said...

Absolutely scrumptious looking!

Viviane Bauquet Farre said...

Such wondrous Autumnal colors! The personal size pumpkin is a very appealing means of serving this recipe. Great job - really quite elegant.

Adriana said...

Your tiny squash are adorable! I really liked this one - there was so much room to get creative with the stuffing.

Mardi @eatlivetravelwrite said...

Wasn't this amazing? Endless possibilities in this one too. I'll be making this again for sure!

Cher said...

Maya - love these "faux pumpkins". I wouldn't have thought of it - but this concept does carry over well to other types of squash. And corn & beans - oh my!

Cakelaw said...

Ah, see, this is what I wanted to do, but I couldn't find any squash, so I had to use half a pumpkin instead - though God knows what I will do with half a pumpkin. This looks great!

Elin said...

Wow...Maya...yours looks so GOOD! yea Dorie was not kidding..it was really good ! I used Japanese pumpkin which is not so sweet and I love the texture of the pumpkin. Love it and I am glad that I did not give it a miss :) Delish !

yummychunklet said...

Love the green squash!

Trix said...

I love your variation! Somehow this autumnal dish looks very summery on your table, that's fun.

lena said...

i just elin's stuffed pumpkin earlier. YOurs a delicious idea too..it's funny to see how the filling can sunk in during the baking process!!

Parsley Sage said...

Oooh! These are the prettiest so far! I love FFwD and everyone's been raving about this recipe :) Well done!

SoupAddict said...

So pretty! I love the little versions - they look so festive on the holiday table (and when serving for a party, you can make different fillings to suit your various guests).

A Brown Table said...

I love, love your little overstuffed squash bowls. Everything looks so cute!

Kris' Kitchen said...

I wanted to stuff something smaller...I'm glad you did so that I could see how it would work...and it does...beautiful. I'm glad I picked something with a large hole that I could stuff with lots of filling...because it was tasty, but I like the individual sizes. I do have leftovers, but am enjoying.

Robin said...

I love the green squash with all the colourful ingredients. They look delicious!

Lizzy said...

Wow, your squash is STUNNING! Love your tweaks...and I think we're going to have to look hard to find a Dorista who didn't adore this :)

Vicki Bensinger said...

I've never cooked anything in one of these small pumpkins but what a great idea. I can't believe it never occurred to me to try this. I love this idea plus it's so pretty to present at the table.

Thanks for sharing!

Frolicking Night Owl said...

LOVE all the great ideas and things you experimented with. I think I'll have to try it again with a different kind of squash cause my pumpkin was very bitter tasting. the apple slices around the edges are a very nice/pretty touch!

tricia s. said...

I loved the pumpkin you picked and then when I learned it came from your mother's garden - I loved it even more ! Your results were gorgeous and the photos showed that. Very delicious looking ! Nana and I both loved this one and will be playing with variations over Thanksgiving...even if not fitting it in the oven with the turkey :)

Christy said...

Your photos are great! I'm ready to make this dish again after reading your post!

Happy French Friday!

acookingmizer said...

LOL!! I make my friends make Dorie recipes too!! ... Glad your friend liked it too!

Kathy said...

The kabocha squash are a wonderful substitute for the pumpkin. And I love what you stuffed them with! They look gorgeous!

Romwe Online said...

Can hardly imagine this..oooooh extremely sophiscated work
romwe streetfashion blog,pay a sweet visit?kisses

onewetfoot.com said...

Beautiful! I love all your choices and that most of the ingredients came from your mother's farm. That makes it even more special, doesn't it?

Mary said...

Your food photography was as delicious as the final product. Liked the idea of adding apple, corn, and your other ingredients. I used plain white bread but intend to try it again with corn bread as well as rice. I enjoyed your Post very much this week.

dulceshome.com said...

Your squash looks so yummy! I made mine with cornbread and andouille sausage. It was good. Glad you enjoyed yours. So cute!

oneexpatslife said...

LOVED this one! Wasn't it delicious? I can't wait to try it again and start getting creative, your stuffing looks delicious and I am definitely thinking that an apple or pear would be a great addition. I especially like your squash, I'll have to keep an eye out at my market and see if we have those around here.

Nami | Just One Cookbook said...

I haven't seen Kabocha pumpkin stuffed yet, and I'm glad you used Kabocha! I usually buy kabocha when I need "pumpkin" (that's the only pumpkin we use in Japan) so it was really nice to see your post! Delicious looking! I'm amazed you could curve inside... Kabocha is like rock hard!

Spicie Foodie said...

So this is what you made with your pumpkins. What a perfect way of using them. I love it and sounds like I need to eat this for dinner soon. Great photos too Maya:)

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