Comments on: roasted stuffed pumpkin

By: Fab Frugal Food » Show-Stopping Edible Fall Centerpiece: Pumpkin Stew in a Pumpkin Recipe

Mon, 19 Oct 2009 21:27:28 +0000

[...] packed with Bread and Cheese, Dorie Greenspan Roasted Stuffed Pumpkin, Cook Eat Fret Stuffed Pumpkin, The [...]

By: Kristie

Kristie — Mon, 03 Nov 2008 21:44:38 +0000

We did a squash tasting at school today, and they didn’t have pumpkin. Can you believe that? Ah well, I’m sure if they had they wouldn’t have stuffed it with ridiculously good-looking rice pilaf.

By: Brittany

Brittany — Sun, 02 Nov 2008 02:54:51 +0000

This looks both delicious and like something that WONT make my ass very very fat.

Unlike the fucking Halloween sized twix bars that I’m probably about to attack

By: becky and the beanstock

becky and the beanstock — Wed, 29 Oct 2008 20:27:48 +0000

Oh the nomenclature of the cucurbitaeae (or is it cucurbitacaea?) species (or is it family?)

This looks just gorgeous, and I am so going to try it. I have some hapless member of the winter squash varieties sitting in my produce bowl…

By: robin

robin — Tue, 28 Oct 2008 12:41:53 +0000

I just made a whole roasted pumpkin with vegetable stew inside! It was the star of Jim’s get-off-probation party!

By: jodycakes

jodycakes — Tue, 28 Oct 2008 04:17:54 +0000

This is so cool…I can’t wait to try it out.
And I wonder if you could use the phrase “jaunty cork” in any other capacity…?!?
This looks wonderful

By: Kim

Kim — Mon, 27 Oct 2008 12:05:25 +0000

You could have fooled me too! I love fall squashs any way and this looks just wonderful Claudia!

By: MangerLaVille

MangerLaVille — Sat, 25 Oct 2008 14:35:42 +0000

this sounds delicious but it looks like it could feed an army. Not really, but the pictures make it looks like a big pumpkin. It sounds delicious, maybe I will try it with a different squash.

By: Sara

Sara — Sat, 25 Oct 2008 00:28:06 +0000

This looks really delicious and creative.

By: Julie

Julie — Fri, 24 Oct 2008 19:35:57 +0000

Straining off extra broth from your risotto and saving it? You admirably frugal woman, you! One of the things I’m always impressed with when I read about any of the things you make is your damned freezer and all the good stuff you manage to save and reuse. Is that a southern thing?

And, Melissa — Soylent Greenbaum, heh!

By: Biz

Biz — Fri, 24 Oct 2008 19:22:28 +0000

Love this recipe, although I think I’d be the only one in my family to eat it.

My husband like meat for dinner, with a side of meat, and meat for dessert!

Thanks for the recipe though – maybe I can use a tiny squash for an individual serving for me?

By: Peter

Peter — Fri, 24 Oct 2008 15:03:57 +0000

I’m going to try this with our kabocha and black rice.

By: Lauren

Lauren — Fri, 24 Oct 2008 13:32:18 +0000

that looks insanely tasty.

By: Marie

Marie — Fri, 24 Oct 2008 02:12:27 +0000

Claudia, I love how you cut it in wedges and ate it like cake, I would have never thought of that! I used used mine totally for the presentation. I’m sure yours tasted awesome with all the dried fruits and flavors!!
Did you eat the skin on that? or just up to it?

By: noble pig

noble pig — Thu, 23 Oct 2008 23:28:06 +0000

I love how it looks when cut open and all the variations you used.

By: Ethel

Ethel — Thu, 23 Oct 2008 20:17:37 +0000

Hard to believe it’s not a pumpkin. Definatley a cousin. Do Idare make this for Thanksgiving? It would be a hit I’m sure and make for interesting conversation at the table.

By: Melissa

Melissa — Thu, 23 Oct 2008 20:13:48 +0000

Soylent Greenbaum…

Sorry.

*Hanging head in shame next to Donald*

Great dish you put together there, you.

By: cookiecrumb

cookiecrumb — Thu, 23 Oct 2008 19:11:36 +0000

Pretty!
I’ve done this (without a recipe, and reading your post and the comments, isn’t that the point?).
Fun.

By: Lesley

Lesley — Thu, 23 Oct 2008 17:29:10 +0000

I’ve made a similar dish with acorn squash that I served as a sub for turkey at Thanksgiving. The Momster was too busy loving it to miss her fowl. I also had some carmelized onions in the stuffing, but I made it separately from the roasted squash. I don’t think the onions would fare too well inside the gourd for that long!
Oh, and there was a hint of cumin in mine as well. It’s not necessary or for everyone, but I liked what it added.

By: Nate

Nate — Thu, 23 Oct 2008 16:58:42 +0000

When you said

“but what cemented the deal was the date.”

I thought you meant the fruit, as in medjool dates. Although I was mistaken, I think some dried dates would go nicely in this dish.

By: Diana

Diana — Thu, 23 Oct 2008 16:36:18 +0000

Delish. I love edible cooking vessels. After reading the November Gourmet (there’s a very similar picture of a roast pumpkin!), this has been imprinted on my soul and will be tried soon.

By: Robert

Robert — Thu, 23 Oct 2008 16:08:06 +0000

Measure Smeasure. Bah!

By: TaratheFoodie

TaratheFoodie — Thu, 23 Oct 2008 15:35:08 +0000

I agree with Robert AND you, Claudia… all recipoes are a loose reference. I use them to inspire me and give me ideas these days, but I almost always add something to them (or omit something). I remember the days when I didn’t do that and cooked a Giada De Laurentiis recipe and well, all I could taste was lemon! Seriously… what is her insane obsession with lemon?!

Anyhoo, the “pumpkin” is WAY cute. :0)

By: tony's 2nd wife

tony's 2nd wife — Thu, 23 Oct 2008 14:42:12 +0000

claudia, did you just vaguely mention cannibalism? i’m sure that it couldn’t be kosher. anyways this recipe looks good and i love the presentation.

By: claudia

claudia — Thu, 23 Oct 2008 14:28:11 +0000

tina – totally! this would be a great way to use that textured soy stuff…

rachel – i just heard that too. news to me…

recipegirl – i am a corn pudding fan and kinda love the sound of that. you’ve got me thinking…

demo – bologna sauce. lovely. i hope you used oscar meyer. and your blog is just over my head to some extent, being the political ignoramus that i am. but i did vote yesterday. so now i am DONE with it…

julie – it looked cool cut in quarters and eighths too…

donald – i had to google that kim chick. i had no idea… and now i am proud of that fact.

robert – thanks. i was quite pleased with this as it will lend itself to an array of possibilities.

niall – hugely filling – no pun intended. and a good way to use up this and that. it’s a do over at some point.