I was so excited when I saw this recipe on the list for October. What a perfect way to end the week! I actually made this recipe for a luncheon, and I wasn’t too keen on using one big pumpkin, though. I thought I’d be able to do this with tiny pumpkins, but because the really tiny ones don’t have a lot of meat, I went with the pie pumpkins. I actually ended up with way too much food, but better too much than too little!
I made the pumpkin with rice instead of bread. In my head it seems a little healthier that way!! I also added spinach to the mix. Dorie wasn’t kidding when she said it would come out like risotto. The only thing that I would do differently next time is to taste the mixture before I stuff the pumpkins. The whole thing could have used a bit more salt, but I think that depends on the type of cheese and other fillings you use.
I think this stuffed pumpkin would make a perfect Halloween dinner. I would definitely make it in one big pumpkin so that you don’t have to clean out three. After the pumpkin and the cornish hen, I think I’m done with gutting for a couple of weeks!
This week was a success! Stay tuned for Monday when I’ll share the results of tonight’s chili cook-off! Have a great week-end everyone!
*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.