I think it’s contagious. Pumpkin mania, that is. To be more specific, stuffed pumpkin mania. Doubtless fueled by a recent spot on NPR’s All Things Considered, Dorie Greenspan’s stuffed pumpkin recipe has been making the blog rounds, and everyone’s raving about it. Now I know why.
I got a few cute little winter squashes called courge pomme d’or, or golden apple squash, in my CSA share a couple of weeks ago, and I decided it was finally time to see what all the fuss was about. These particular squashes being pretty much impossible to cut or peel when they’re raw, I baked them in a covered dish with a little water for about 45 minutes before I even tried to cut off their hats.
When that succeeded, I scooped out the rather stringy flesh, separated it from the seeds, which I should have saved for roasting but didn’t, and mixed it with all manner of good things. Cubes of day-old baguette, a few spoonfuls of crème fraîche, some chopped garlic, diced Beaufort cheese, salt, pepper, and nutmeg combined to create a smell so good I wanted to just eat it by the spoonful. I had thought about putting some sausage in there, but I forgot, and as it turns out, I think it may have tasted better without the meat getting in the way of the flavor of the squash and cheese.
I piled the filling into the hollowed-out squashes, and put them back in the oven to warm through and hopefully get a little toasty on top. Almost like a twice-baked potato, only with squash, so there’s less guilt (somehow healthy, colorful vegetables make me forget how much cream and cheese I’ve put in something). Just looking at them now makes me want to eat them again, right this minute.
Really, what’s not to love about this technique? (I say technique because it’s less of a recipe than an idea, which is just fine with me.) Take a squash, hollow it out, fill it with things you like, bake, and eat. Nothing could be simpler, and there are few things more fun to eat than something stuffed inside something else. I hope to get many, many more winter squashes in my CSA in the coming months, because I would be happy to eat this once a week, all winter long.
On this day in 2009: Talking (Leftover) Turkey
Originally published on Croque-Camille.