Ok, I am in my pumpkin phase but that is because I raided the Halloween pumpkins that were on sale on November 1st. I mentioned this in my last post on stuffed pumpkin and that is that pumkins are not really a common cooking or baking ingredient here in Spain. They are in the market on Halloween because Spain has adopted this peculiar interest in Halloween but then after October 31st, they are pretty much nowhere to be seen. So when the pumkins go on sale, I strike! I made another stuffed pumpkin to test out the recipe again using some different ingredients. There result was great and yes, the appearance impressive. Ok, I know that the skin of the pumpkin was slightly burned but it did not matter..that part is not eaten. The inside was fantastic.
I love it and maybe this will encourage you to try it too. Here is a slightly adapted version of the recipe I used in my previous post.
The recipe is flexible and EASY! (Really!)
1 pumpkin about 3 pounds
A cup of cooked rice.
1 cup of diced Emmental
3 garlic cloves, chopped
About 3/4 cups of chopped cured ham. ,
1/2 of a large onion, chopped
1/2 cup chopped roasted walnuts
3/4 cup raisins
3/4 cup chopped celery
1 tablepoon of fresh thyme
1/2 cup to 2/3 cup heavy cream
Preheat oven to 350.
I baked the the pumpkin on a large glass round pyrex dish. I greased the dish first with a bit of oil and placed the pumpkin on top.
Carve the top of the pumpkin out. Clean out the seeds and stretchy bits. When it is clean and smooth, season generously with salt and freshly gound pepper.
Mix all of the ingredients except the cream. Then add the cream. You want your misture to be coated in the cream only. It should not be swimming in a cream sauce!
Fill the pumpkin generously.
Put the cap on the pumpkin and bake for about 2 hours. Check after about 90 minutes but keep in mind that all ovens are different! In the last 20 minutes or so, remove the cap to let some extra steam and liquid escape.
Serve hot but I tried this cold and it was pretty nice too!
It is great the next day. Even better, really.
You can substitute the walnuts for chestnuts. You can also use other types of meat if you want! Hard to go wrong! Or eliminate the meat altogether and make it vegetarian! YOU decide! I had a little extra pumpkin leftover from carving and threw it in. Delicious!
Keep in mind that every pumpkin is shaped differently so you may need a bit more or less of the stuffing depending upon the size of your pumpkin!
Enjoy! xxxx Natascha