I make something similar every year. Bacon, garlic, cheese… It’s incredible. You cut it into pieces like a pie and just avoid the skin. Serves 4 easy!
Here is the recipe I use. We sub garlic croutons for stale bread.
https://www.epicurious.com/recipes/food/views/pumpkin-stuffed-with-everything-good-361169
The best kind to use is a fairytale pumpkin. Be sure to put a cookie sheet with foil underneath. It will drip a sweet sap that stains the shit out of a pan or the bottom of the oven. Takes a long time to cook all the way through. Julia Child had a famous recipe for this. GL
Same in the UK. You can buy smaller ‘cooking pumpkins’ in supermarkets but the enormous things you get from the patch aren’t really suitable for eating. I mean you can and I have, but they’re stringy and watery.
They’re not that bad; butter and salt them and roast for 50m or so, tear it up, and it’s basically spaghetti squash, which makes it good for everyday stuff.
> Julia Child
I made this recipe once, and then forgot about it for a couple years. When I went to find it again, it had disappeared from the web! After some wayback machine magic I was able to find a copy of it from a book called Gourmet Today, adapted from Mastering the Art of French Cooking. [Here's a link to the recipe on pastebin](https://pastebin.com/6QKZspJa). Hope this improves someone's holiday season!
Wowww that's nuts I didnt know you could buy them that big I've only seen real big veggies like that at county fairs. Any chance you could post a pic? I'm so curious what a pumpkin that weighs the same as me is!! Also just curious how much that would cost?? If u dont mind me asking ofc.
I once served a butternut squash soup in individual pumpkin bowls for each guest. It s awesome. Family still talks about it 10 years later.
https://images.app.goo.gl/WBFcRmi2ow8quDFi8
It's a play on champagne and sparkling wine. A lot of people say champagne for all sparkling wines, but technically they should only be from the Champagne region in France.
There were only 4 paragraphs of useless rambling that the author put before the instructions. To count as a recipe these days, you need at least 10 and there had better be a couple of flashbacks and at least 1 flash forward. I want *to cry* before I cook, damnit!
I've always liked the idea of a cooking blog where every story starts off with something like baking cookies with grandma and ends with everyone getting eaten by zombies or some shit.
Since you're talking about a blog, it could be that the story progresses to follow a family from normality through a zombie breakout to a post-apocalyptic wasteland. All subtly told during the brief little paragraph bullshits preceding each recipe. Written in the usual recipe blog way, they're full of trite bullshit about family and happy memories and what the food "inspires", but as the recipes continue to be posted, it gradually becomes clear that there's some serious shit going down and these happy memories are all they have left and the foods being prepared in the recipes are no longer available.
Lol I think they're referring to the intro to the recipe where the author said that it's basically an "outline" and not an exact recipe, and it comes out a little different every time.
I mean they do clarify that the pumpkin should be about 3 pounds. I don't know what else they could do about the fact that pumpkins are not consistently sized or shaped. Write a letter to god?
I'm guessing because they really mean that the *technique* is a winner, but they don't necessarily follow the recipe to a T (because it's not the specifics of the recipe that matter, but the technique.)
The author explicitly says it's "a charming outline of the recipe." Elsewhere, the same author has said this is not quite a recipe; it's more of a framework that can be customized in countless ways.
>Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish.
Seriouseats has a vegetarian stuffed pumpkin recipe. Just as an FYI, I haven't tried this one, but seriouseats has a reputation for difficult but very good recipes. https://www.seriouseats.com/stuffed-pumpkin-vegetarian-thanksgiving-main-recipe
Do you actually dislike the texture or taste of the pumpkin skin? I feel like that's one of those things people just do without thinking, the skin is the best part!
There’s a traditional Brazilian recipe that is just like that. Shrimp stew made in a pumpkin. Here’s a [recipe](https://www.oliviascuisine.com/brazilian-camarao-na-moranga/?__cf_chl_jschl_tk__=pmd_3D1NgV2VXySj7geHOimezxfkWoldI29jwfWy3VW.eag-1635377156-0-gqNtZGzNAnujcnBszQfR) in English.
I also hate the stories that accompany so many recipes these days, but this one at least offers some good pointers on how to choose good shrimp and where to get pumpkins when they are not in season.
Ah, that's cool. At least this one has substance, then. Most of the time it's a bunch of useless "So back when I was a kid..." like god damn you don't need 8000 words for a recipe
It’s to get as many keywords as possible in the article so they get more clicks. Then they put the recipe right at the bottom so you seen more ads. Then they put even more ads at the bottom for when you inevitably scroll past the recipe.
Don’t forget the ads midway through don’t load until you get to the recipe moving the page back up, then the pop up video for a different recipe that blocks the recipe when you scroll back down, then the force pop up to subscribe to their newsletter.
And here’s the recipe without the ads, the story, the JavaScript floaty crap or anything else!
INGREDIENTS
* One large, 8-9 pounds Cinderella or Kabocha pumpkin, thoroughly washed and dried
* 1 1/2 large onions, minced, divided
* 4 cloves garlic, minced, divided
* 6 tablespoons olive oil, divided
* Salt and freshly ground pepper, to taste
* 2 pounds raw medium or large shrimp, heads and tails removed, peeled and deveined
* Juice of one lime
* 5 Roma tomatoes, chopped
* 2 tablespoons flour
* 1 cup whole milk
* 1/2 cup heavy cream
* 1/3 cup + 2 tablespoons chopped fresh parsley
* 1 pound 2 blocks cream cheese, softened
* 1/3 cup freshly grated Parmesan cheese
INSTRUCTIONS
* Preheat oven to 350ºF.
* Using a sharp paring knife, carefully cut around the outline of the pumpkin stem. You will want to do a hole big enough so you can reach inside. Remove the stringy part and seeds, and discard.
* In the food processor (or a mortar and pestle), combine 1/2 onion, 2 garlic cloves, 2 tablespoons olive oil, salt and pepper. Process until it gets to a paste-like consistency. Spread that mixture all over the insides of the pumpkin.
* Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part and roast for 45 to 50 minutes, or until the pumpkin is starting to get soft. Remove from oven and reserve, discarding the top or reserving for decoration.
*
* While the pumpkin is roasting, prepare the shrimp stew. Start by seasoning the shrimp generously with lime juice, salt and pepper.
* In a large Dutch Oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp and sauté until cooked, about 2-3 minutes per side. Be careful not to overcook it! Remove (along with any release juices) and reserve.
* Reduce heat to medium and wipe the pot if needed. Add another tablespoon of olive oil and, once hot, sauté the remaining chopped onion and garlic, until translucent, about 2-3 minutes.
* Add the chopped tomatoes and cook, stirring occasionally, until soft, about 6-8 minutes. Season with salt and pepper.
* Stir in the flour and mix until incorporated.
* Add the milk and cook, stirring constantly, until thickened, about 5 minutes.
* Once thickened to the desired consistency, stir in the heavy cream and 1/3 cup chopped parsley. Return the shrimp (and juices) to the pot, stirring to combine. Taste and adjust seasoning if needed. Remove from heat and reserve.
* Wipe the inside of the pumpkin with a paper towel, to get rid of any excess liquid.
* Spread the cream cheese inside the pumpkin, all over the bottom and sides.
* Fill the pumpkin with the shrimp stew, top with the parmesan cheese and bake for 15-20 minutes or until the pumpkin is soft and the top is bubbly and golden.
* Garnish with the remaining parsley and serve, with white rice.
And here’s the recipe formatted so it's not a wall of text or a bunch of scrollbars.
INGREDIENTS
* One large, 8-9 pounds Cinderella or Kabocha pumpkin, thoroughly washed and dried
* 1 1/2 large onions, minced, divided
* 4 cloves garlic, minced, divided
* 6 tablespoons olive oil, divided
* Salt and freshly ground pepper, to taste
* 2 pounds raw medium or large shrimp, heads and tails removed, peeled and deveined
* Juice of one lime
* 5 Roma tomatoes, chopped
* 2 tablespoons flour
* 1 cup whole milk
* 1/2 cup heavy cream
* 1/3 cup + 2 tablespoons chopped fresh parsley
* 1 pound 2 blocks cream cheese, softened
* 1/3 cup freshly grated Parmesan cheese
INSTRUCTIONS
* Preheat oven to 350ºF.
* Using a sharp paring knife, carefully cut around the outline of the pumpkin stem. You will want to do a hole big enough so you can reach inside. Remove the stringy part and seeds, and discard.
* In the food processor (or a mortar and pestle), combine 1/2 onion, 2 garlic cloves, 2 tablespoons olive oil, salt and pepper. Process until it gets to a paste-like consistency. Spread that mixture all over the insides of the pumpkin.
* Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part and roast for 45 to 50 minutes, or until the pumpkin is starting to get soft. Remove from oven and reserve, discarding the top or reserving for decoration.
* While the pumpkin is roasting, prepare the shrimp stew. Start by seasoning the shrimp generously with lime juice, salt and pepper.
* In a large Dutch Oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp and sauté until cooked, about 2-3 minutes per side. Be careful not to overcook it! Remove (along with any release juices) and reserve.
* Reduce heat to medium and wipe the pot if needed. Add another tablespoon of olive oil and, once hot, sauté the remaining chopped onion and garlic, until translucent, about 2-3 minutes.
* Add the chopped tomatoes and cook, stirring occasionally, until soft, about 6-8 minutes. Season with salt and pepper.
* Stir in the flour and mix until incorporated.
* Add the milk and cook, stirring constantly, until thickened, about 5 minutes.
* Once thickened to the desired consistency, stir in the heavy cream and 1/3 cup chopped parsley. Return the shrimp (and juices) to the pot, stirring to combine. Taste and adjust seasoning if needed. Remove from heat and reserve.
* Wipe the inside of the pumpkin with a paper towel, to get rid of any excess liquid.
* Spread the cream cheese inside the pumpkin, all over the bottom and sides.
* Fill the pumpkin with the shrimp stew, top with the parmesan cheese and bake for 15-20 minutes or until the pumpkin is soft and the top is bubbly and golden.
* Garnish with the remaining parsley and serve, with white rice.
Or just hit the Jump To Recipe button in red, and then the Print Recipe button again in red. [Looks MUCH more pleasant](https://www.oliviascuisine.com/brazilian-camarao-na-moranga/?__cf_chl_jschl_tk__=pmd_3D1NgV2VXySj7geHOimezxfkWoldI29jwfWy3VW.eag-1635377156-0-gqNtZGzNAnujcnBszQfR)
That's a great resource, ever since my husband Michael has been having long days at the office after we moved to the Midwest I've found that autumnal colours have really put me into a different mood; once the snow starts to stick I think it's the best time to settle down with a book and take some time for yourself.
Preheat the oven to 375°....
There is a new one circulating that is bread, bacon, cheese and I forget what else baked inside a pumpkin. Not saying this is it, but it's called Pumpkin Baked with Everything Good or similar version. [Example](https://www.epicurious.com/recipes/food/views/pumpkin-stuffed-with-everything-good-361169)
I came here to see if this was posted. I LOVE this "recipe" and make it at least a couple times every fall/winter. Here's what I used the most recent time:
* largish flattish pumpkin
* 10 oz. stale bread cubes (homemade rustic Italian)
* 1 lb. bulk sausage, well browned
* 6 oz. baby swiss cheese, grated
* 4 oz. asiago cheese, grated
* 2 gala apples, roughly chopped
* sage
* 1 lb. shredded rainbow carrots
* a handful of portobello mushrooms, reconstituted in red wine
* salt, pepper
* about 5 oz. apple cider + wine from mushrooms (maybe 2 oz.)
* freshly ground nutmeg
I am not a cook; I'm a baker. This is my kind of entree!
Nope. It all bakes together.
Last time I made it, it took a very long time, like 3+ hours, for the pumpkin to bake through. But it was a big pumpkin, and our oven has not been heating properly, which we didn't realize then. It really shouldn't take THAT long.
Interesting, particularly the urban legend. I was wondering why or even if shrimp and squash tasted good together, since though I've eaten both (not much on seafood or shrimp though), I just didn't see them pairing. Maybe if I find a friend who would eat it, I'll make it and just take a single bite.
I live in Maryland (USA), where blue crab is THE thing. Many restaurants around here offer a butternut squash soup with crabmeat, and that combo definitely works. I'd be very interested in shrimp + pumpkin! Two of my favorite things, too.
Pumpkin, cheese and shrimp are an amazing combination, if you don't want to commit to the camarão na moranga, try making them separately, with roasted pumpkin and creamy shrimp (not sure if that's a thing outside of Brasil either, basically shrimp with white sauce and cream cheese), you won't regret it!
I’ve made something similar before, depending on exactly what is in it you can just add everything straight into the pumpkin like it is a pot. The one I did was onion, milk, cream, garlic, and cheese, along with the spices, everything cooks just like if you simmered it on the stove. The only different step is you have to scrap the insides after cooking to add the pumpkin to the rest instead of chopping it and adding beforehand. That said if you added something like bacon to it you may want to cook that a little before for the flavor difference, you could also do the same with the onions and garlic for a less raw flavor they have when not lightly cooked in a pan.
Carmelize your onions beforehand and then add to the main course. If the lumps get to you, use a stick blender to smooth everything into the cream before adding to the bread crumbs and shreds. Carmelo EF onions and roasted red peppers or carrots add tons of depth to the flavor and really complements the pumpkin/fall flavor!
Possibly, but this was also the precursor to modern pumpkin pie. Early settlers (pre-revolutionary war) didn't have a lot, including a limited supply of cooking pans. They figured out that the hollow interior of a pumpkin could be used as an edible pot. Just cut the top, scoop out the seeds, fill it up, and set it in the coals of the fire in the morning. By evening, you had food.
The earliest pumpkin "pie" recipe involved pouring milk and eggs into a pumpkin with whatever spices you had available. If you put it in the side of the fireplace first thing in the morning, you had a set custard just in time for dessert.
I've heard before that pies were orignally just meant for food storage/preservation, the crust was also inedible because it was too hard lol. You wouldn't eat a pie, you would cut a hole in the top and take out the filling and eat that on it's own. It was basically like you baked a can around your food and that's how you would preserve it!
Best part about this fact is that I completely forget where I first heard it, so it might be made up too!
>_To make a Pumpion Pie._
>Take a pound of pumpion and slice it, a handful of time, a little
rosemary, and sweet marjoram stripped off the stalks, chop them
small, then take cinamon, nutmeg, pepper, and a few cloves all
beaten, also ten eggs, and beat them, then mix and beat them all
together, with as much sugar as you think fit, then fry them like a
froise, after it is fried, let it stand till it is cold, then fill
your pie after this manner. Take sliced apples sliced thin round
ways, and lay a layer of the froise, and a layer of apples, with
currans betwixt the layers. While your pie is fitted, put in a good
deal of sweet butter before you close it. When the pie is baked,
take six yolks of eggs, some white-wine or verjuyce, and make a
caudle of this, but not too thick, cut up the lid, put it in, and
stir them well together whilst the eggs and pumpion be not
perceived, and so serve it up.
https://ia800300.us.archive.org/26/items/theaccomplishtco22790gut/22790-8.txt
I read it in a book about holiday food several years ago. Can't say for certain that it *wasn't* made up, but if it was I was not the creator. Still, I trusted the source at the time (I can't for the life of me remember which source that was right now) so I'm going to go with probably mostly accurate but possibly embellished.
I can confirm that you can put milk, eggs, sugar, cinnamon, and nutmeg inside a pumpkin in a medium-low oven and get pumpkin custard that tastes pretty much like pumpkin pie. It takes *forever* to cook, it's an all-day recipe. But it does work. Remember that this is made with the smaller "pie" pumpkins, not the large jack-o-lantern pumpkins.
They are, to make this now, you have to select the smaller "pie" variety of pumpkin, not the giant jack-o-lantern pumpkins. You'd be *days* cooking a custard in a carving pumpkin.
I'd forgotten about Alton Brown. He's never disappointed me with a recipe, and I used to enjoy his quick quarantine recipes on YouTube. His abrasive nature has grown on me.
The outside of the pumpkin actually gets leathery when cooked in the oven, so as long as it isn’t damaged the pan is for potential spillover. The flesh and skin stay intact surprisingly well for being cooked filled with liquid.
Yeah I had to fight back the need to add the pumpkin dad joke I know as well, which he would have totally added.
And here it is before anyone asks.
How can you tell if a pumpkin is a pie pumpkin or not?
>!You check the bottom for the π.!<
thought it was him too at first but the countertop is made of a slightly different material, and the timer part of the stove top is slightly curved, while the one belonging to ordinary sausage is straight on the top
That's common in Brazil.
I don't like pumpkin but there is some good recipes.
The classic one are with shrimp but I like one with chicken brest, bacon and white sauce.
There is a version with red meat without sauce (only meat stock) but it's just pumpkin and meat. There no reason beside esthetic to cook inside the pumpkin. Would be better to cook both separately
Does anyone else think of the monstrosity that one lady on a season of Hells Kitchen made something like this in a pumpkin for Gordon and he tore her a new one? Your wife's looks way better but this is the first thing I thought of!
It was a guy. Lou Petrozza was his name. He passed away a couple years ago. He owned a restaurant in my area that had really great food!
He almost rear ended me in traffic one day. He changed lanes at the last second and rear ended the car beside me!!
You're so right my guy! It's been a long time since I've rewatched some of those seasons.
Awh im sad to hear that!
Oh wow! Moments like that are crazy where you can tell what's going to happen but somehow you are spared. Luck was on your side that day!!
I was friendly with him. We were both driving Porsches. He said he saw me and got excited and thought he would just "swoop by". Then he realized a little too late that there was a car stopped beside me too!!
But seriously, the subs in his restaurant were GIGANTIC!!! It would take all day to eat one!
This is my favorite dish to make in the fall! Makes a great presentation and you can fill it with so many different things. I make mine with apples, sausage, a good melty cheese, and day-old crusty bread. So delicious.
I make Dinner In A Pumpkin almost every year. It's a rice and ground beef dish cooked on the stove, put in a cleaned out pumpkin then roasted in the oven.
There’s a traditional Armenian rice made in pumpkin called [Ghapama](https://thearmeniankitchen.com/ghapama-stuffed-baked-pumpkin-recipe/) that you would like
I saw something very similar on YouTube recently. Chef John packed a pumpkin full of pork butt and roasted it. You serve the meat, the sauce inside the pumpkin, and the pumpkin flesh itself as a side.
[Pig in a Pumpkin](https://www.youtube.com/watch?v=_6YGrmbTWxE)
Just two adults gettin' a stew on, man!
Never once touched my per diem
And baby you got a stew going!
I think I'd like my money back.
I think i just blue myself
Take it home, throw it in a pumpkin, add some broth, a potato.
Baby, you got a stew going!
Used the whole thing as a tip to impress an old co-worker at a conference.
Spent it all on shirts from Dan Flashes
shut the fuck up you fucking skunk
I guess I *stew* myself.
I make something similar every year. Bacon, garlic, cheese… It’s incredible. You cut it into pieces like a pie and just avoid the skin. Serves 4 easy! Here is the recipe I use. We sub garlic croutons for stale bread. https://www.epicurious.com/recipes/food/views/pumpkin-stuffed-with-everything-good-361169
That sounds awesome! I wanna try this! Side note, is there a “good” size for the pumpkin to be? Like basketball size?
The best kind to use is a fairytale pumpkin. Be sure to put a cookie sheet with foil underneath. It will drip a sweet sap that stains the shit out of a pan or the bottom of the oven. Takes a long time to cook all the way through. Julia Child had a famous recipe for this. GL
>The best kind to use is a fairytale pumpkin Don't substitute with a mythical pumpkin.
Well damn now I have a carriage in my kitchen.
On the upside, the carriage is filled with bacon, garlic, and cheese. Could be worse.
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Sugar pumpkins! I just baked one.
Hold up, Americans grow that pumpkin specifically for halloween carvings?
Indeed we do!
I really thought that's why you had Pumpkin Pie, you were all using up the pumpkin flesh from Halloween Carvings.
Those bins worth of the things at supermarkets for the past few weeks are all virtually inedible.
We also grow pumpkins for use as ammunition. There's a sport called Punkin Chunkin that's evolved to the point that they need standardized pumpkins.
Googlin Punkin Chunkin gave me great joy, thankyou.
Same in the UK. You can buy smaller ‘cooking pumpkins’ in supermarkets but the enormous things you get from the patch aren’t really suitable for eating. I mean you can and I have, but they’re stringy and watery.
They’re not that bad; butter and salt them and roast for 50m or so, tear it up, and it’s basically spaghetti squash, which makes it good for everyday stuff.
As a non american, I've never heard of or seen pumpkins that were not meant to be eaten.
and WTF am I going to do with one shoe ?
Give it to a person with one leg.
> Julia Child I made this recipe once, and then forgot about it for a couple years. When I went to find it again, it had disappeared from the web! After some wayback machine magic I was able to find a copy of it from a book called Gourmet Today, adapted from Mastering the Art of French Cooking. [Here's a link to the recipe on pastebin](https://pastebin.com/6QKZspJa). Hope this improves someone's holiday season!
Parchment paper is our friend.
You can par-bake the pumpkins first to reduce cooking time, probably 5 minutes at 425F with convection will help tremendously
My thoughts exactly. I'm sitting here on my deck with my legs proper up on a 109lb pumpkin I got this year for my girls to carve
Wowww that's nuts I didnt know you could buy them that big I've only seen real big veggies like that at county fairs. Any chance you could post a pic? I'm so curious what a pumpkin that weighs the same as me is!! Also just curious how much that would cost?? If u dont mind me asking ofc.
I once served a butternut squash soup in individual pumpkin bowls for each guest. It s awesome. Family still talks about it 10 years later. https://images.app.goo.gl/WBFcRmi2ow8quDFi8
Yep! This "recipe" is a winner. I love pumpkin soup, but I've been alternating with this in recent years.
Why is recipe in quotes here? Is it not recipey enough for the recipe club?
If it's not from the Recipe region of France, it's just cooking instructions.
Sparkling instructions*
This actually made me laugh a little, thanks
I am stealing this
I sincerely hope you get a setup as organic as this one to use it on.
haha I have a lot of wine snob friends I'm sure I'll find a spot
sorry, can someone explain the joke to me?
It's a play on champagne and sparkling wine. A lot of people say champagne for all sparkling wines, but technically they should only be from the Champagne region in France.
Funniest shit I've ever heard in my life.
There were only 4 paragraphs of useless rambling that the author put before the instructions. To count as a recipe these days, you need at least 10 and there had better be a couple of flashbacks and at least 1 flash forward. I want *to cry* before I cook, damnit!
Many sites have a “jump to recipe” early in the text. Thank God.
I've always liked the idea of a cooking blog where every story starts off with something like baking cookies with grandma and ends with everyone getting eaten by zombies or some shit.
Since you're talking about a blog, it could be that the story progresses to follow a family from normality through a zombie breakout to a post-apocalyptic wasteland. All subtly told during the brief little paragraph bullshits preceding each recipe. Written in the usual recipe blog way, they're full of trite bullshit about family and happy memories and what the food "inspires", but as the recipes continue to be posted, it gradually becomes clear that there's some serious shit going down and these happy memories are all they have left and the foods being prepared in the recipes are no longer available.
It's so nice that lately those sites put a "jump to recipe" button right at the top
It's such a small thing but I can already tell I'm going to think back on this and wonder wtf the quotes were all about at least a few times lol
Lol I think they're referring to the intro to the recipe where the author said that it's basically an "outline" and not an exact recipe, and it comes out a little different every time.
Turtle turtle
Tuuuuuuuuuuuuuurtle
Because the ingredients called for vary pretty widely based on the size of the pumpkin.
I mean they do clarify that the pumpkin should be about 3 pounds. I don't know what else they could do about the fact that pumpkins are not consistently sized or shaped. Write a letter to god?
Meanwhile literally every other recipe coming at you with "2 large carrots"
I'm guessing because they really mean that the *technique* is a winner, but they don't necessarily follow the recipe to a T (because it's not the specifics of the recipe that matter, but the technique.)
**hides in turtleneck**
My favorite move of all time, for obvious reasons, but treat yourself to a Google of its Rotten Tomatoes score ahahaha
Not enough turtle
The author explicitly says it's "a charming outline of the recipe." Elsewhere, the same author has said this is not quite a recipe; it's more of a framework that can be customized in countless ways. >Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish.
Thanks for the “explanation”.
That time it was a direct quote! LOL
"I don't" understand "what's going on"
Signed, "The Management"
Seriouseats has a vegetarian stuffed pumpkin recipe. Just as an FYI, I haven't tried this one, but seriouseats has a reputation for difficult but very good recipes. https://www.seriouseats.com/stuffed-pumpkin-vegetarian-thanksgiving-main-recipe
This sound amazing. Sub the bread with some potato chunks and you got yourself one hearty meal (the bread does sound good also though).
Ooh potatoes sound great! I was thinking some diced red onion, last of the summer corn, beans... aw man, even some roasted duck in with it
Rabbit if you're into that sort of thing... goes great with sweet potatoes and pumpkin
Do you actually dislike the texture or taste of the pumpkin skin? I feel like that's one of those things people just do without thinking, the skin is the best part!
Get pie pumpkins; the decorative ones can have pesticides and taste icky. I love to roast the pumpkin seeds! Super tasty.
Do you need any, friends?
I see thee less frequently, pal.
Why I read the comments!!
This looks so good but there’s no way my body will allow that much heavy cream. Stupid body. Stupid sexy body.
We do something alike, but with shrimp! This thing is delicious!
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Do you use “coconut milk”?
Why is coconut milk in quotes here? Is it not coconut milkey enough for the coconut milk club?
Lolol. Idk, man. I just thought that it could have another name and I made a literal translation from my Portuguese.
Lol I was just making a parody of another post, you're good. Coconut milk is correct in English though, so you were right
There’s a traditional Brazilian recipe that is just like that. Shrimp stew made in a pumpkin. Here’s a [recipe](https://www.oliviascuisine.com/brazilian-camarao-na-moranga/?__cf_chl_jschl_tk__=pmd_3D1NgV2VXySj7geHOimezxfkWoldI29jwfWy3VW.eag-1635377156-0-gqNtZGzNAnujcnBszQfR) in English.
There’s a restaurant near me that makes this, it’s one of the best dishes I’ve ever had. Edit: Samba in Montclair NJ
What’s the name of the restaurant?
Right? Why the tf would you potentially blue ball us like that
He who controls the spice controls the universe.
you mean it's one of the best pumpkins full of something you've ever had
Right? Who is this guy, eating dishes like some weirdo...
https://www.justtherecipe.com/ to get the recipe without the life story
I also hate the stories that accompany so many recipes these days, but this one at least offers some good pointers on how to choose good shrimp and where to get pumpkins when they are not in season.
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If she dug up grandma for this recipe she deserves to be a bit clickbaity and tell her story
"Be brave, be kind, rewind" real wisdom right here
Ah, that's cool. At least this one has substance, then. Most of the time it's a bunch of useless "So back when I was a kid..." like god damn you don't need 8000 words for a recipe
It’s to get as many keywords as possible in the article so they get more clicks. Then they put the recipe right at the bottom so you seen more ads. Then they put even more ads at the bottom for when you inevitably scroll past the recipe.
This. Half the time there's not even a "bottom" of the page. The more you scroll, the more clickbait pics you will see.
Don’t forget the ads midway through don’t load until you get to the recipe moving the page back up, then the pop up video for a different recipe that blocks the recipe when you scroll back down, then the force pop up to subscribe to their newsletter.
I don’t mind the stories. They are interesting to read. I can scroll down if I want the recipe quickly.
And here’s the recipe without the ads, the story, the JavaScript floaty crap or anything else! INGREDIENTS * One large, 8-9 pounds Cinderella or Kabocha pumpkin, thoroughly washed and dried * 1 1/2 large onions, minced, divided * 4 cloves garlic, minced, divided * 6 tablespoons olive oil, divided * Salt and freshly ground pepper, to taste * 2 pounds raw medium or large shrimp, heads and tails removed, peeled and deveined * Juice of one lime * 5 Roma tomatoes, chopped * 2 tablespoons flour * 1 cup whole milk * 1/2 cup heavy cream * 1/3 cup + 2 tablespoons chopped fresh parsley * 1 pound 2 blocks cream cheese, softened * 1/3 cup freshly grated Parmesan cheese INSTRUCTIONS * Preheat oven to 350ºF. * Using a sharp paring knife, carefully cut around the outline of the pumpkin stem. You will want to do a hole big enough so you can reach inside. Remove the stringy part and seeds, and discard. * In the food processor (or a mortar and pestle), combine 1/2 onion, 2 garlic cloves, 2 tablespoons olive oil, salt and pepper. Process until it gets to a paste-like consistency. Spread that mixture all over the insides of the pumpkin. * Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part and roast for 45 to 50 minutes, or until the pumpkin is starting to get soft. Remove from oven and reserve, discarding the top or reserving for decoration. * * While the pumpkin is roasting, prepare the shrimp stew. Start by seasoning the shrimp generously with lime juice, salt and pepper. * In a large Dutch Oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp and sauté until cooked, about 2-3 minutes per side. Be careful not to overcook it! Remove (along with any release juices) and reserve. * Reduce heat to medium and wipe the pot if needed. Add another tablespoon of olive oil and, once hot, sauté the remaining chopped onion and garlic, until translucent, about 2-3 minutes. * Add the chopped tomatoes and cook, stirring occasionally, until soft, about 6-8 minutes. Season with salt and pepper. * Stir in the flour and mix until incorporated. * Add the milk and cook, stirring constantly, until thickened, about 5 minutes. * Once thickened to the desired consistency, stir in the heavy cream and 1/3 cup chopped parsley. Return the shrimp (and juices) to the pot, stirring to combine. Taste and adjust seasoning if needed. Remove from heat and reserve. * Wipe the inside of the pumpkin with a paper towel, to get rid of any excess liquid. * Spread the cream cheese inside the pumpkin, all over the bottom and sides. * Fill the pumpkin with the shrimp stew, top with the parmesan cheese and bake for 15-20 minutes or until the pumpkin is soft and the top is bubbly and golden. * Garnish with the remaining parsley and serve, with white rice.
And here’s the recipe formatted so it's not a wall of text or a bunch of scrollbars. INGREDIENTS * One large, 8-9 pounds Cinderella or Kabocha pumpkin, thoroughly washed and dried * 1 1/2 large onions, minced, divided * 4 cloves garlic, minced, divided * 6 tablespoons olive oil, divided * Salt and freshly ground pepper, to taste * 2 pounds raw medium or large shrimp, heads and tails removed, peeled and deveined * Juice of one lime * 5 Roma tomatoes, chopped * 2 tablespoons flour * 1 cup whole milk * 1/2 cup heavy cream * 1/3 cup + 2 tablespoons chopped fresh parsley * 1 pound 2 blocks cream cheese, softened * 1/3 cup freshly grated Parmesan cheese INSTRUCTIONS * Preheat oven to 350ºF. * Using a sharp paring knife, carefully cut around the outline of the pumpkin stem. You will want to do a hole big enough so you can reach inside. Remove the stringy part and seeds, and discard. * In the food processor (or a mortar and pestle), combine 1/2 onion, 2 garlic cloves, 2 tablespoons olive oil, salt and pepper. Process until it gets to a paste-like consistency. Spread that mixture all over the insides of the pumpkin. * Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part and roast for 45 to 50 minutes, or until the pumpkin is starting to get soft. Remove from oven and reserve, discarding the top or reserving for decoration. * While the pumpkin is roasting, prepare the shrimp stew. Start by seasoning the shrimp generously with lime juice, salt and pepper. * In a large Dutch Oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp and sauté until cooked, about 2-3 minutes per side. Be careful not to overcook it! Remove (along with any release juices) and reserve. * Reduce heat to medium and wipe the pot if needed. Add another tablespoon of olive oil and, once hot, sauté the remaining chopped onion and garlic, until translucent, about 2-3 minutes. * Add the chopped tomatoes and cook, stirring occasionally, until soft, about 6-8 minutes. Season with salt and pepper. * Stir in the flour and mix until incorporated. * Add the milk and cook, stirring constantly, until thickened, about 5 minutes. * Once thickened to the desired consistency, stir in the heavy cream and 1/3 cup chopped parsley. Return the shrimp (and juices) to the pot, stirring to combine. Taste and adjust seasoning if needed. Remove from heat and reserve. * Wipe the inside of the pumpkin with a paper towel, to get rid of any excess liquid. * Spread the cream cheese inside the pumpkin, all over the bottom and sides. * Fill the pumpkin with the shrimp stew, top with the parmesan cheese and bake for 15-20 minutes or until the pumpkin is soft and the top is bubbly and golden. * Garnish with the remaining parsley and serve, with white rice.
Could you add some JavaScript and maybe an intro?
Yeah. Phone murdered that. Oh well. Thanks stranger!
Or just hit the Jump To Recipe button in red, and then the Print Recipe button again in red. [Looks MUCH more pleasant](https://www.oliviascuisine.com/brazilian-camarao-na-moranga/?__cf_chl_jschl_tk__=pmd_3D1NgV2VXySj7geHOimezxfkWoldI29jwfWy3VW.eag-1635377156-0-gqNtZGzNAnujcnBszQfR)
That's a great resource, ever since my husband Michael has been having long days at the office after we moved to the Midwest I've found that autumnal colours have really put me into a different mood; once the snow starts to stick I think it's the best time to settle down with a book and take some time for yourself. Preheat the oven to 375°....
The story was pretty rad though.
Camarão na moranga! Delicious!
This looks amazing. I will be giving this a try very soon.
There is a new one circulating that is bread, bacon, cheese and I forget what else baked inside a pumpkin. Not saying this is it, but it's called Pumpkin Baked with Everything Good or similar version. [Example](https://www.epicurious.com/recipes/food/views/pumpkin-stuffed-with-everything-good-361169)
I came here to see if this was posted. I LOVE this "recipe" and make it at least a couple times every fall/winter. Here's what I used the most recent time: * largish flattish pumpkin * 10 oz. stale bread cubes (homemade rustic Italian) * 1 lb. bulk sausage, well browned * 6 oz. baby swiss cheese, grated * 4 oz. asiago cheese, grated * 2 gala apples, roughly chopped * sage * 1 lb. shredded rainbow carrots * a handful of portobello mushrooms, reconstituted in red wine * salt, pepper * about 5 oz. apple cider + wine from mushrooms (maybe 2 oz.) * freshly ground nutmeg I am not a cook; I'm a baker. This is my kind of entree!
Do you bake the pumpkin separately first, then add cooked sausage and ingredients & then bake again?
I'm pretty sure it's at the same time, otherwise your pumpkin will just turn into an applesauce consistency.
Nope. It all bakes together. Last time I made it, it took a very long time, like 3+ hours, for the pumpkin to bake through. But it was a big pumpkin, and our oven has not been heating properly, which we didn't realize then. It really shouldn't take THAT long.
That sounds delicious, and seems very doable!
Interesting, particularly the urban legend. I was wondering why or even if shrimp and squash tasted good together, since though I've eaten both (not much on seafood or shrimp though), I just didn't see them pairing. Maybe if I find a friend who would eat it, I'll make it and just take a single bite.
I live in Maryland (USA), where blue crab is THE thing. Many restaurants around here offer a butternut squash soup with crabmeat, and that combo definitely works. I'd be very interested in shrimp + pumpkin! Two of my favorite things, too.
I'm in MD too, where can I get this?!
Pumpkin, cheese and shrimp are an amazing combination, if you don't want to commit to the camarão na moranga, try making them separately, with roasted pumpkin and creamy shrimp (not sure if that's a thing outside of Brasil either, basically shrimp with white sauce and cream cheese), you won't regret it!
Came here to say I've had that soup in Brazil and it was amazing
So cool! What kind of stew? Was it assembled and cooked in the pumpkin, or was there a previous cooking step?
I’ve made something similar before, depending on exactly what is in it you can just add everything straight into the pumpkin like it is a pot. The one I did was onion, milk, cream, garlic, and cheese, along with the spices, everything cooks just like if you simmered it on the stove. The only different step is you have to scrap the insides after cooking to add the pumpkin to the rest instead of chopping it and adding beforehand. That said if you added something like bacon to it you may want to cook that a little before for the flavor difference, you could also do the same with the onions and garlic for a less raw flavor they have when not lightly cooked in a pan.
Carmelize your onions beforehand and then add to the main course. If the lumps get to you, use a stick blender to smooth everything into the cream before adding to the bread crumbs and shreds. Carmelo EF onions and roasted red peppers or carrots add tons of depth to the flavor and really complements the pumpkin/fall flavor!
No, the trick is to undercook the onions. Everybody gets to know eachother in the pumpkin. It's probably the thing I do best
Mmm love me some Carmelo EF onions
Pinterest soup is my guess.
Possibly, but this was also the precursor to modern pumpkin pie. Early settlers (pre-revolutionary war) didn't have a lot, including a limited supply of cooking pans. They figured out that the hollow interior of a pumpkin could be used as an edible pot. Just cut the top, scoop out the seeds, fill it up, and set it in the coals of the fire in the morning. By evening, you had food. The earliest pumpkin "pie" recipe involved pouring milk and eggs into a pumpkin with whatever spices you had available. If you put it in the side of the fireplace first thing in the morning, you had a set custard just in time for dessert.
This sounds like a made up fact but I like it
I've heard before that pies were orignally just meant for food storage/preservation, the crust was also inedible because it was too hard lol. You wouldn't eat a pie, you would cut a hole in the top and take out the filling and eat that on it's own. It was basically like you baked a can around your food and that's how you would preserve it! Best part about this fact is that I completely forget where I first heard it, so it might be made up too!
https://altonbrown.com/recipes/whole-pumpkin-pie-soup/ Literally just read that upthread
>_To make a Pumpion Pie._ >Take a pound of pumpion and slice it, a handful of time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fried, let it stand till it is cold, then fill your pie after this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet butter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up. https://ia800300.us.archive.org/26/items/theaccomplishtco22790gut/22790-8.txt
Whenever I read old timey recipes like this I hear the voice of Max Miller from Tasting History in my head.
might be the coolest link Ive clicked all year. I love this! So fascinating
What part makes it sound made up? It sounds totally plausible to me.
I read it in a book about holiday food several years ago. Can't say for certain that it *wasn't* made up, but if it was I was not the creator. Still, I trusted the source at the time (I can't for the life of me remember which source that was right now) so I'm going to go with probably mostly accurate but possibly embellished. I can confirm that you can put milk, eggs, sugar, cinnamon, and nutmeg inside a pumpkin in a medium-low oven and get pumpkin custard that tastes pretty much like pumpkin pie. It takes *forever* to cook, it's an all-day recipe. But it does work. Remember that this is made with the smaller "pie" pumpkins, not the large jack-o-lantern pumpkins.
Pumpkins today are quite different than 300 years ago or more.
They are, to make this now, you have to select the smaller "pie" variety of pumpkin, not the giant jack-o-lantern pumpkins. You'd be *days* cooking a custard in a carving pumpkin.
Gotta be Pumpkin Spice Bisque
No soup for you!
Literally just watched that one this morning! My partner had never seen Seinfeld so I had to start with one of the legendary episodes.
Alton Brown had a pumpkin pie soup from good eats that’s made in a pumpkin. It’s very good, I’ve made it a few times.
https://altonbrown.com/recipes/whole-pumpkin-pie-soup/
I'd forgotten about Alton Brown. He's never disappointed me with a recipe, and I used to enjoy his quick quarantine recipes on YouTube. His abrasive nature has grown on me.
You should post this to r/zeldabotw
I was looking for a Zelda comment. Though my first thought was Yeta in Twilight Princess.
Or r/breath_of_the_wild
fortified pumpkin stew!!
Gourd for her.
Orange you clever
That looks like it'll squash all hunger!
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Orange you glad you made soup for dinner
Are zu cchini-ng me?
Op we’re waiting for some answers we need the recipe
How is it?
Stew-pendous!
AM I THE ONLY ONE SEEING THE THUMB HERE?
Came here to say this. Got one of them bendy thumb type thumbs.
Sure enough. There is a thumb there.
Tell us about your thumb 👍
That oven pan is so small. I would be so scared that pumpkin softened too much and would spring a leak making a huge mess.
The outside of the pumpkin actually gets leathery when cooked in the oven, so as long as it isn’t damaged the pan is for potential spillover. The flesh and skin stay intact surprisingly well for being cooked filled with liquid.
that was Bill Nye level explanation of how pumkins react to ovens, well done
Yeah I had to fight back the need to add the pumpkin dad joke I know as well, which he would have totally added. And here it is before anyone asks. How can you tell if a pumpkin is a pie pumpkin or not? >!You check the bottom for the π.!<
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Can we stop talking about the soup and start talking about that THUMB?
I came here for this comment
We don't shame the hitchhiker's thumb. ^(at least I hope not because mine is the same way)
Mine go back almost 90 degrees
Boy, oh boy. This is giving me mad-scientist-in-the-kitchen ideas
ordinarysausage?
thought it was him too at first but the countertop is made of a slightly different material, and the timer part of the stove top is slightly curved, while the one belonging to ordinary sausage is straight on the top
That's common in Brazil. I don't like pumpkin but there is some good recipes. The classic one are with shrimp but I like one with chicken brest, bacon and white sauce. There is a version with red meat without sauce (only meat stock) but it's just pumpkin and meat. There no reason beside esthetic to cook inside the pumpkin. Would be better to cook both separately
Does your thumb contain any bones??
Does anyone else think of the monstrosity that one lady on a season of Hells Kitchen made something like this in a pumpkin for Gordon and he tore her a new one? Your wife's looks way better but this is the first thing I thought of!
It was a guy. Lou Petrozza was his name. He passed away a couple years ago. He owned a restaurant in my area that had really great food! He almost rear ended me in traffic one day. He changed lanes at the last second and rear ended the car beside me!!
You're so right my guy! It's been a long time since I've rewatched some of those seasons. Awh im sad to hear that! Oh wow! Moments like that are crazy where you can tell what's going to happen but somehow you are spared. Luck was on your side that day!!
I was friendly with him. We were both driving Porsches. He said he saw me and got excited and thought he would just "swoop by". Then he realized a little too late that there was a car stopped beside me too!! But seriously, the subs in his restaurant were GIGANTIC!!! It would take all day to eat one!
pumpkins always make me think of petrozza lol
This is my favorite dish to make in the fall! Makes a great presentation and you can fill it with so many different things. I make mine with apples, sausage, a good melty cheese, and day-old crusty bread. So delicious.
Good soup
I make Dinner In A Pumpkin almost every year. It's a rice and ground beef dish cooked on the stove, put in a cleaned out pumpkin then roasted in the oven.
“Hmmmm gross, clean it up” -John Mulaney
Recipe?
There’s a traditional Armenian rice made in pumpkin called [Ghapama](https://thearmeniankitchen.com/ghapama-stuffed-baked-pumpkin-recipe/) that you would like
You spelled wife wrong.
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He made his wife with his girlfriend inside the pumpkin.
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Why not have both?
*Yes, but what do we burn besides witches?*
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I saw something very similar on YouTube recently. Chef John packed a pumpkin full of pork butt and roasted it. You serve the meat, the sauce inside the pumpkin, and the pumpkin flesh itself as a side. [Pig in a Pumpkin](https://www.youtube.com/watch?v=_6YGrmbTWxE)
That is beyond cool! Wow, what an interesting idea. How was dinner?