Stuffed pumpkin
ANTI-CHEF · ♥ 17.2K likes · 300K views · 16 min video
Read about winter squash and pumpkin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6–7 lb pumpkin
- 4 lb pumpkin
- 6 oz fresh white breadcrumbs
Spread fresh white breadcrumbs over roasting pans and dry them in the oven at 300 degrees Fahrenheit for 15 minutes, jostling them around.
Cut a cap four inches in diameter out of each pumpkin, then scrape out the seeds and stringy material with a spoon or ice cream scoop.
Cutting the cap and hollowing the pumpkins
- 1 oz butter
- salt
Rub the inside of each pumpkin with softened butter and sprinkle lightly with salt.
Buttering and salting the inside
- 113 g Gruyere cheese
Melt the butter over low heat, add the onions and cook slowly 10 to 15 minutes until tender and translucent, keeping them moving.
Cooking the onions slowly in butter
Add the dried breadcrumbs and cook two minutes until they have absorbed the butter.
Weigh the mixture and divide it in half; here 938 grams, 469 grams each.
Dividing the filling and filling the pumpkins
- 473 ml heavy cream
Put half the mixture in the first pumpkin and add heavy cream until it comes to within half an inch of the rim.
- chicken stock
Variation, the soup: put the other half of the mixture in the second pumpkin, add chicken stock until it is filled to the brim, lay a bay leaf on top and replace the cap.
Drop to 350 degrees Fahrenheit and bake another 30 minutes, until tender but still holding their shape.
Lift the pumpkins off the pan carefully; they stick and split. Baking them on something that lifts out would avoid it.
Getting the split pumpkins off the pan
- 118 ml cream
- parsley
Top with parsley, remove the bay leaf and serve, spooning pumpkin flesh off the inside wall with the filling.