I want my food inside a pumpkin
September 29, 2017 9:52 PM Subscribe
Please share your favorite recipe(s) for food that is cooked and/or served in a pumpkin or other squash. Restriction: no wild rice.
I have seen the "beef stew in a pumpkin" recipe (still need to try it, though!). Food cooked or served in other squash (like acorn or sweet dumpling) is fine too. I do have sweet dumpling squash and butternut squash to use somehow.
I can't stand the taste of wild rice, but there are basically no other restrictions here. The more autumnal the recipe feels, the better! I'm a decent cook and have most basic cooking implements on hand.
I have seen the "beef stew in a pumpkin" recipe (still need to try it, though!). Food cooked or served in other squash (like acorn or sweet dumpling) is fine too. I do have sweet dumpling squash and butternut squash to use somehow.
I can't stand the taste of wild rice, but there are basically no other restrictions here. The more autumnal the recipe feels, the better! I'm a decent cook and have most basic cooking implements on hand.
When Ruth Reichl of Gourmet magazine was on Fresh Air with Terry Gross several years back, she described this soup/gratin dish that is baked and served in a pumpkin. We couldn't help but try out the recipe, so I can vouch that it is as unusual / intriguing / rich / spectacular as it sounds!
posted by KatlaDragon at 10:50 PM on September 29, 2017
posted by KatlaDragon at 10:50 PM on September 29, 2017
I make a lot of sausage-stuffed squashes. Par-cook small squashes (acorn or delicata, usually) and then cut them in half. Scoop out the seeds and strings, then set them aside.
In a skillet, brown up some pork sausage, onion, and garlic. Sometimes I add chopped apples; other times, I add sauerkraut. I'd imagine chopped brussels sprouts would do nicely, too, tho I can never keep those from my kid long enough to test it. Mix the cooked meat/veg with some softened cream cheese and maybe some toasted bread crumbs or rice, then fill the squashes with the mixture. Bake at like 375 until the squash is fork-tender. This is more of a template than an actual recipe--sometimes I use swiss cheese instead of cream cheese, or use a lazy pan gravy instead of cheese--but it's very autumnal, very forgiving, holds in the fridge surprisingly well, and is absolutely devoured by just about everyone.
posted by mishafletch at 10:54 PM on September 29, 2017 [4 favorites]
In a skillet, brown up some pork sausage, onion, and garlic. Sometimes I add chopped apples; other times, I add sauerkraut. I'd imagine chopped brussels sprouts would do nicely, too, tho I can never keep those from my kid long enough to test it. Mix the cooked meat/veg with some softened cream cheese and maybe some toasted bread crumbs or rice, then fill the squashes with the mixture. Bake at like 375 until the squash is fork-tender. This is more of a template than an actual recipe--sometimes I use swiss cheese instead of cream cheese, or use a lazy pan gravy instead of cheese--but it's very autumnal, very forgiving, holds in the fridge surprisingly well, and is absolutely devoured by just about everyone.
posted by mishafletch at 10:54 PM on September 29, 2017 [4 favorites]
roasted butternut squash stuffed with chick peas
posted by hurdy gurdy girl at 11:13 PM on September 29, 2017
posted by hurdy gurdy girl at 11:13 PM on September 29, 2017
I highly recommend Dorie Greenspan's pumpkin stuffed with everything good.
posted by girasoli at 11:48 PM on September 29, 2017 [6 favorites]
posted by girasoli at 11:48 PM on September 29, 2017 [6 favorites]
Fry up a bunch of leeks and scallions with butter, salt and pepper. When they're nice and soft, add in some strong-flavoured grated cheese like sharp cheddar, a teaspoon or two of mustard (l like wholegrain but any kind will do) and a tablespoon or two of creme fraiche/sour cream. Stir it all together until it's gloopy, stuff it into two halves (insides scooped out & surface brushed with oil) of a squash, and bake it in the oven until the squash is soft. Thyme optional but delicious.
(original recipe here but all in British measurements/cooking temperatures; honestly I just eyeball it and it's always been really good)
posted by terretu at 2:07 AM on September 30, 2017
(original recipe here but all in British measurements/cooking temperatures; honestly I just eyeball it and it's always been really good)
posted by terretu at 2:07 AM on September 30, 2017
Seconding the Dorie Greenspan recipe. It was recommended to me on here years ago and it’s my favorite fall dish now. I add a bit of Canadian bacon or ham to mine and it goes so well with the savory flavors of the mushrooms and cheese. Drooling just thinking about it!
posted by olinerd at 4:06 AM on September 30, 2017
posted by olinerd at 4:06 AM on September 30, 2017
Acorn squash stuffed with barley, mock duck, cranberries and pecans. I've served it as a vegetarian/vegan option at Thanksgiving several times and it's always a hit. Unfortunately, it's a improvised recipe - I think I originally used this as the barley template and add the drained mock duck before stuffing. Roast in the oven until tender and sprinkle the top with roughly chopped cranberries and pecans.
posted by givennamesurname at 6:14 AM on September 30, 2017 [1 favorite]
posted by givennamesurname at 6:14 AM on September 30, 2017 [1 favorite]
sauteed onion + ground turkey + finely chopped apple and a bit of celery is a personal favourite. season with poultry seasoning, or with fresh sage and thyme if you have them. this is a very flexible and autumnal base. optional add-ins: sauteed kale, sauteed mushrooms, leftover quinoa or rice, pine nuts or walnuts, the toasted seeds from inside the pumpkin, dried fruits like cranberries or apricots, in whichever combinations and quantities best please you. simply hollow the pumpkin or squash, roast til softening and about half-done, add sauteed filling, and finish cooking in the oven. save the lid of the pumpkin for a decorative hat if you wish.
posted by halation at 8:28 AM on September 30, 2017
posted by halation at 8:28 AM on September 30, 2017
Acorn squash stuffed with box stuffing is so easy to make and SO GOOD
posted by quiet coyote at 8:39 AM on September 30, 2017
posted by quiet coyote at 8:39 AM on September 30, 2017
Real simple, but I made a stuffed pumpkin with rice stuffing years ago that still gets requests from friends. I recall it had celery, onion, raisins, brown rice, sage and thyme (and probably some other herbs). Basically just a rice stuffing recipe. It was meant to be the vegetarian main dish at the Thanksgiving potluck, but I'm sure - like other stuffings - that it would be delicious with sausage too.
posted by Lady Li at 9:41 AM on September 30, 2017
posted by Lady Li at 9:41 AM on September 30, 2017
http://www.portaltudoaqui.com.br/wp-content/uploads/2013/11/camarao-na-moranga-com-catupiry.jpg
search for a portuguese recipe called camarao na moranga.
traditional shrimp stew always served inside a pumpkin...
here is someone making it, with subtitles...
https://www.youtube.com/watch?v=GTjHWBAn5lY
posted by Mr. Metaphor at 12:40 PM on September 30, 2017
search for a portuguese recipe called camarao na moranga.
traditional shrimp stew always served inside a pumpkin...
here is someone making it, with subtitles...
https://www.youtube.com/watch?v=GTjHWBAn5lY
posted by Mr. Metaphor at 12:40 PM on September 30, 2017
There's this restaurant in town that serves acorn squash filled with tamale filling: masa corn, shredded pork, red chile sauce; topped with goat cheese — it's delish! Some Googling came up with a version of the recipe by the chef here at the LA Times.
posted by mon-ma-tron at 8:21 PM on October 1, 2017 [1 favorite]
posted by mon-ma-tron at 8:21 PM on October 1, 2017 [1 favorite]
Pumpkin Fondue is a great big tasty bomb of melty cheese/bread/squash nutmeggy goodness.
posted by space_lab at 9:58 PM on October 2, 2017
posted by space_lab at 9:58 PM on October 2, 2017
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posted by btfreek at 10:10 PM on September 29, 2017 [1 favorite]