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PHOTOGRAPHING FOOD IS HARD. this looked amazing in person.
Top: a whole baked pumpkin full of cheesey stuffing. It was AWESOME. Bake the whole damn thing, then slice like giant cake. It’s easy, but it looks super fancy. I actually served as the main entre and with a standard size baking pumpkin, served four with about 1/3 left. This is a HEARTY meal.
PUMPKIN RECIPE!
Ingredients:
a whole sugar pumpkin
stale bread, or stuffing mix
Non-bread things to add to stuffing mix. good mixes: cheese and apples, cheese and caramelized onions, apples and cranberries, apples and nuts, caramelied onions and apples, you get idea.
liquid- cream if you’re doing cheese, some type of vegetable broth if you want to go vegan.
spice: salt, pepper, nutmeg, garlic
vegetable oil
Since pumpkin vary a bit in size, I’m giving you ratios rather than precise amounts.
1. Cut the top out of pumpkin at angle so you can put lid back on without it falling in. scrape out the seeds and stringy bits with spoon. put aside seeds.
2. Rub outside of pumpkin with oil and stick it in a shallow pan with a lip. (pie tin is good option)
3. Mix salt, pepper, and nutmeg together in ratio of 3 parts salt, 2 parts pepper, 1 part nutmeg. rub around inside of pumpkin. If you have any leftover, dump it in bowl you’ll be mixing other stuff in.
4. (if using packaged stuffing, follow package directions for cook in bird and skip to step 7) Cut up your stale bread and your other items. shred cheese, if using. (this is good way to use up dried out cheese ends in fridge) you want about 1/2 to 2/3 bread to 1/2 to 1/3 Not Bread.
5. In large bowl, mix the other ingredients. about a tablespoon of crushed garlic for every two cups worth of filing.
6. Add liquid to the mix. about 1/2 cup per 2 cups dry. You may need more if you used very dry mix (bread, nuts, and raisins, for example) or a little less if you used ingredients that are very moist (cheese, apples, and onions). It should be slightly moist, no liquid in bottom of bowl, but not obviously wet.
7. Stuff it all in your pumpkin! pack it in firmly. put lid back on.
8. Bake in oven at 350 for 2-2.5 hours depending on how big the pumpkin was. take the lid off for about last 10-20 minutes to brown the top. It may ooze over edge a a bit. (like happened in this photo. mmm, cheeeeeeeeeeeeeeeeeeese)
9. Serve the whole damn pumpkin at table and make thick slices like cake. depending on thickness of skin you may or may not want to eat skin. otherwise just scrape flesh away with fork.
Toasting the seeds
1. clean as much of the stringy stuff off as possible. cover with water and they’ll float free. some may need to be pulled loose
2. put in a shallow pan, don’t dry. (pie tin is good)
3. salt liberally and shake the pan to distribute evenly. the water still on it should make sure it’s evenly mixed.
4. bake in oven about 30-45 minutes. 350 is good temp, but you can go higher or lower if you're also doing something else. when you hear them starting to crack, they’re done.
Top: a whole baked pumpkin full of cheesey stuffing. It was AWESOME. Bake the whole damn thing, then slice like giant cake. It’s easy, but it looks super fancy. I actually served as the main entre and with a standard size baking pumpkin, served four with about 1/3 left. This is a HEARTY meal.
PUMPKIN RECIPE!
Ingredients:
a whole sugar pumpkin
stale bread, or stuffing mix
Non-bread things to add to stuffing mix. good mixes: cheese and apples, cheese and caramelized onions, apples and cranberries, apples and nuts, caramelied onions and apples, you get idea.
liquid- cream if you’re doing cheese, some type of vegetable broth if you want to go vegan.
spice: salt, pepper, nutmeg, garlic
vegetable oil
Since pumpkin vary a bit in size, I’m giving you ratios rather than precise amounts.
1. Cut the top out of pumpkin at angle so you can put lid back on without it falling in. scrape out the seeds and stringy bits with spoon. put aside seeds.
2. Rub outside of pumpkin with oil and stick it in a shallow pan with a lip. (pie tin is good option)
3. Mix salt, pepper, and nutmeg together in ratio of 3 parts salt, 2 parts pepper, 1 part nutmeg. rub around inside of pumpkin. If you have any leftover, dump it in bowl you’ll be mixing other stuff in.
4. (if using packaged stuffing, follow package directions for cook in bird and skip to step 7) Cut up your stale bread and your other items. shred cheese, if using. (this is good way to use up dried out cheese ends in fridge) you want about 1/2 to 2/3 bread to 1/2 to 1/3 Not Bread.
5. In large bowl, mix the other ingredients. about a tablespoon of crushed garlic for every two cups worth of filing.
6. Add liquid to the mix. about 1/2 cup per 2 cups dry. You may need more if you used very dry mix (bread, nuts, and raisins, for example) or a little less if you used ingredients that are very moist (cheese, apples, and onions). It should be slightly moist, no liquid in bottom of bowl, but not obviously wet.
7. Stuff it all in your pumpkin! pack it in firmly. put lid back on.
8. Bake in oven at 350 for 2-2.5 hours depending on how big the pumpkin was. take the lid off for about last 10-20 minutes to brown the top. It may ooze over edge a a bit. (like happened in this photo. mmm, cheeeeeeeeeeeeeeeeeeese)
9. Serve the whole damn pumpkin at table and make thick slices like cake. depending on thickness of skin you may or may not want to eat skin. otherwise just scrape flesh away with fork.
Toasting the seeds
1. clean as much of the stringy stuff off as possible. cover with water and they’ll float free. some may need to be pulled loose
2. put in a shallow pan, don’t dry. (pie tin is good)
3. salt liberally and shake the pan to distribute evenly. the water still on it should make sure it’s evenly mixed.
4. bake in oven about 30-45 minutes. 350 is good temp, but you can go higher or lower if you're also doing something else. when you hear them starting to crack, they’re done.
Category All / All
Species Unspecified / Any
Size 1280 x 785px
File Size 182 kB
The mini pumpkins would probably work as individual little entrees. for the minis, I'd probably cut the time down to an hour- hour and a half depending on size. just poke lightly with blunt instrument (spoon, knife handle) to see if it flesh gives when pressed.
The skin on those should also be thin enough you can eat skin too, no problem.
The skin on those should also be thin enough you can eat skin too, no problem.
It was honestly a little too big to serve at the table (our table is tiny) so I actually called people out to the kitchen to look at it because it looked so awesome. It goes from a more standard orange to a very deep, reddish orange once roasted. so definitely would be a great potluck dish.
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