All things pumpkin!

ooooh, after a page of boring pumpkin recipes I found this site: http://fooddownunder.com/cgi-bin/search.cgi?q=pumpkin

Sorry, littlek, I felt I was hijacking the thread as it was, and just gave a reference. The picture (only, with a description and not the recipe, that I could find) is in this month's Traditional Home. The recipe is on the website, along with more recipes for thanksgiving by french cooks... all of which sounded good. I'll go cut and paste the recipe... back in a minute.





Ok, here it is -
for the rest of the recipes, go to http://www.traditionalhome.com and click on November Recipes..


Chef Philippe Bertineau's Baked Baby Pumpkins

6 baby pumpkins or 3 small halved
     and seeded acorn squash
Salt and ground black pepper
1 cup white bread cubes
1/2 cup (2 ounces) shredded Swiss
     or Gruyere cheese
3/4 cup milk
Olive oil (optional)
Parmesan Cheese Sauce (see recipe)

    Preheat oven to 450. Wash pumpkins, if using, and cut top off each about 1 inch from stem keeping stem attached; set tops aside. Scoop out seeds with small, sharp-edged spoon. Season inside of pumpkins (or acorn squash halves) with salt and ground black pepper.
    Divide bread cubes and cheese among pumpkins or squash halves. Add 2 tablespoons milk to each. Replace tops on pumpkins. Wrap in foil. For squash halves, cover tops with lightly greased foil, leaving space so filling does not stick to foil. Place pumpkin shells or squash halves on baking sheet. Bake for 1 hour.
    Unwrap squash halves or remove pumpkin tops. Shred pulp of each squash half or pumpkin with fork, mixing pulp with other filling ingredients. Replace pumpkin tops. If desired, brush outsides of pumpkins or squash halves with olive oil. Serve warm with Parmesan Cream Sauce. Makes 6 servings.
    Parmesan Cream Sauce: In small saucepan bring 3/4 cup whipping cream and 2 tablespoons milk to boil. Whisk in 1/3 cup grated Parmesan cheese until melted and smooth. Season to taste with salt and ground white pepper. Serve immediately or cover and chill. To serve, heat to boiling, whisking until smooth.
    Makes about 1 cup.

yippee!
(I couldn't even remember which thread you'd posted on).

How about pumpkin seeds alla vodka? Poke a hole in the pumpkin, shove a bottle of vodka in the hole, and then once you're done carving the pumpkin, put the seeds in the oven and bake 'em like you normally would.

Getting drunk on pumpkin seeds is really what halloween is all about, isn't it?

Kicky have you actually tried this?

Osso, if you're too busy, I've gone and found the website already. I could post the recipe to the thread.

Ohhhhhhhhhhhhhhhhh, that sounds good too! (Hmm, will my oven catch fire?)




Kicky is probably kidding, but it sounds great..

I dunno about Kicky's recipe. I have done this with a watermellon, but we ate the saturated flesh of the mellon, not the seeds. I dunno if I buy that the seeds will absorb the alcohol.

Pumpkin Gnocchi are nice too.

We cross posted, you probably see the recipe above now...
and that pumpkin site is wonderful.

Ul - pumpkin gnocchi are nice! There's a trattoia here that makes them (melt-in-your-mouth gnocchi) with a browned butter-sage sauce. It's perfectly simple deliciousness.

Thanks for posting the recipe osso!

I don't really have any innovative pumpkin recipes to contribute. But, I would like to see other peoples recipes...like "seeds alla vodka" (is this a real recipe kicky?)

By the way, you can sprinkle a light amount of cinnamon into a carved pumpkin just before lighting the candle...this will add a nice little spicy scent to your home.

colorbook - sprinkling jackolanterns with cinnamon is a great tip!

I've also heard of people using both cinnamon and sugar...I've never tried the sugar.

Hi, Ul, good to see you!

I had trouble at first with the pumpkin gnocchi picture, but saw it once I took off the /img] at the end.
I bet they are good with a sage butter sauce..

Sage butter Sauce - great idea. I serve them with spinach, pine seeds and Parmesan. Easy to cook.

Sorry about the url-

Nice to see YOU.

ooooh, pretty!

mmmmmmm
those look good
and the baked pumpkin/squash recipe looks fine

I've only ever had pumpkin once. About 30 years ago. In a vile pie.

I love butternut squash and other squashes. Is pumpkin really like butternut squash (if it's not in a skanky pie.)?