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Tuesday, November 23, 2010

Pumpkin Stuffed with Everything Good

This time of year, sugar pumpkins (also known as pie pumpkins) are in abundance, prized not only for their decorative value but for their sweet, velvety flesh. Listening to NPR one evening, we heard Dorie Greenspan share a recipe that immediately captivated us, both because of the ease of preparation and the NPR interviewer's rapturous description.

Dorie Greenspan calls this Pumpkin Stuffed with Everything Good, because you can put pretty much anything in a whole pumpkin, bake it, and wind up with something delicious.

The first time we tried it, we used the NPR recipe, which relied on breadcrumbs. It was good, but we should have doubled the amount of filling to fully stuff the pumpkin, and we should have used a lot more cheese. The second time, we used wild rice, brown rice, and almonds, and made sure to fill the pumpkin cavity, and it was wonderful.

In both cases, we served this as a main course, accompanied by a green salad. But it would make a great addition to the Thanksgiving table.

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