I made this for my coven the other night for our Mabon dinner and it was an instant hit! This is vegetarian and gluten free! Yes, you can make this with regular bread if you wish, although, we all liked the texture of the gluten free bread in it (it doesn’t get as mushy). This is pretty adaptable, and according to my original sources, you could also use cooked rice instead of bread. I may also make a non-veg version of this by adding some cooked bacon. (Mmmmm….bacon!)
I was inspired to try doing a stuffed pumpkin by this blog post and video by Jas. Townsend and Son, Inc, who have a YouTube show about 18th Century Cooking.
What you need:
1 pumpkin, about 3 lbs (or an acorn squash, or kobocha)
About 2-3 cups of gluten free bread cut into 1/2 inch cubes
1 8 oz package of a shredded cheese blend of your choice (you can always add extra)
1 8 oz package of sliced mushrooms
1 5-8 oz package of baby spinach
2 shallots, finely diced
2 heaping spoonfuls of minced garlic (or about 4-6 large fresh cloves diced fine)
salt and pepper to taste
1-2 tablespoons of butter
What to do:
- Cut the top off your pumpkin and scoop out all the seeds. (You can either discard the seeds or roast them.)
- Melt the butter in a frying pan. Put in the shallots and cook until just translucent.
- Add the garlic and mushrooms. Cook until the mushrooms are golden brown.
- Add the baby spinach and cover the pan to let it wilt.
- While the spinach is wilting, add your bread cubes, cheese, salt, and pepper in a large bowl and toss together.
- Once the spinach is wilted, stir the spinach, mushrooms, shallots and garlic together until they’re well mixed, then add it to the large bowl with the bread cubes. (Some of the cheese will melt, but don’t worry, it’s ok!)
- Combine all the ingredients in the bowl until well mixed, and then pack as much as you can into the pumpkin, squishing it down into the pumpkin if you have to, until you can just fit the top of the pumpkin on without it sticking up too much. (The top should still fit as if you were making a jack-o-lantern.)
- Slowly (!!) add the heavy cream. You’ll want to do this in 2 or 3 stages. Add some, then let that soak in a bit. Then add a bit more, let it soak in, and then add a little bit more. You want to be able to see the cream come a bit to the top, but not so much that it’s drowning (with all the bread and stuff packed in, you won’t be able to add too much anyway).
- Put the top back on.
Cooking method 1 (which is how I cooked it for our dinner):
Wrap the pumpkin well in heavy duty aluminum foil so that it won’t leak. Get your grill set up and start your coals (you could probably even use a regular campfire for this method!). We used mesquite coals, but I’m pretty sure you could use regular charcoal for this, too. The goal is to have a very hot set of coals to nestle the pumpkin in to. When your coals are ready, make kind of a well in the middle, and carefully set the pumpkin on them. Bring up the coals around the pumpkin (kind of like using a dutch oven), and cook for about an hour and 15 min (or longer, depending on how hot your coals are). You can tell it’s ready if you can poke the pumpkin from the outside and it feels like it’ll squish if you poked it too hard. Carefully remove from the coals into a heat proof dish, unwrap, and be ready for awesomeness!
Cooking method 2 (for the less pyro among us):
Put the lid on the pumpkin and bake at 350 degrees F for approximately 1 – 1.5 hours. Basically, when you can stick a knife in the pumpkin without resistance, it’s done. To make it fancy, you could take the tops off, add more of the shredded cheese, and put it back into the oven until it’s all good and bubbly.
Blessed Mabon everyone!