Last year, the French Fridays with Dorie group made “Pumpkin Stuffed with Everything Good” – and it is one of the most sought-after recipes from “Around My French Table” simply because of the whimsy of stuffing a pumpkin and the idea that something tender, orange and delicious could be produced inside.
Our initial try last year produced an under-cooked pumpkin. Entirely our fault of course, but we were hungry and it was going on the eleventh hour for us and we were tired of waiting for dinner and didn’t want to wait another hour to finish the pumpkin out. Which of course means that we weren’t thrilled with the pumpkin part of it because it was partly soft and partly hard. Naturally…
But the filling?? AMAZING!
We like a risotto-like filling each time, so we use arborio rice and put in our choice of other fillings. It’s magical, not very scientific and Mei LOVES stuffing the pumpkin after cleaning out the inside of all the guts.
This time we filled our pumpkin with:
- arborio rice
- torn kale
- parmesan cheese
- bits of bacon
- cubed pork
Dorie suggests a breadcrumb, cheese and bacon filling which we have not tried yet but we are more interested in eating our pumpkins this year instead of carving them for jack-o-lanterns! Is that weird? Or in a way, celebratory?
If you are looking for more filling suggestions, my friend Adriana at Great Food 360 has two Puerto Rican filling combinations and ideas for you to try (first one here and the second one here) and if you would like to see Dorie’s original recipe, look here!