Feral Cooks

Good food shouldn't be tame

You are here: Home / Chicken / Stuffed Pumpkin

Stuffed Pumpkin

December 4, 2016 By Philip Leave a Comment

pumpfinal5One of the things that I enjoyed about living in Japan was the way that the food changed with the seasons. I recently realized that, even though the American dream includes being able to buy any kind of food desired, no matter what the season, that does not prevent us from enjoying the spoils of fall food during the autumn and that is what I did for this post-thanksgiving meal.

pumpfinal1This is an unbelievably easy meal to make and is hugely impressive when served. I did this with a small pumpkin (the same that you would use for pumpkin pie) and cut it in half for two servings, but there are mini-pumpkins out there and you could make individual servings.

andouillesplitThe idea for this meal began at my local health food store. They have a fabulous range of sausages – Italian, Chorizo, Parmesan and the above depicted Andouille. All are chicken or turkey and so almost guilt-free. They also had small pumpkins and the idea for stuffed pumpkin was formed.

squashThere is no recipe for this – just a method.

The ingredients list for this version is as follows, but you should feel free to modify this to your tastes.

1 small pumpkin

2 Andouille sausages

1 onion

1 apple

1/2 a cabbage

1 small (1/2 medium) wheel of brie

andouillemeatBrown the Andouille, but it will be baked inside the pumpkin, so do not fully cook.
andouillebrownSet sausage aside in a bowl and prepare the rest of the filling.

andouilleonionapplecabbageI like to soften the onion and have it slightly caramelized.

appleonionYou will see that I also add the apple to the pan. This is really to heat it a little since I do not want the filling to be cold when it goes into the pumpkin.

cabbageshredShred the cabbage.

brieboxAnd slice the brie.

brieNow scoop out the seeds from the pumpkin.

pumpseed and layer the ingredients in the pumpkin.

pumpandouilleYou can layer them any way that you want. Make sure that you have a number of layers of cheese. You will note that I haven’t used spices, so much of the flavor is going to come from the cheese.

pumpbrie

When you have filled your pumpkin, ladle in 1/4-1/2 cup of liquid. In this instance, I used a smoked Turkey stock that I had made at Thanksgiving. This is another reason that I did not use heavy spices. I wanted the smokey stock to shine through. Put the top back on a place in a 375 degree oven for an hour.

pumpovenAfter 30 minutes, remove the “lid” so that the cheesy top can brown.

pumpfinal4If you bought mini pumpkins, you will want to serve them individually. I bought a small regular pumpkin and cut it in half.

pumpfinal2Yum!

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Chicken, Gluten Free, Low carb/Low GI/Low GL, Misc., Pork

« Food For The Soul: Ribs, Greens and Sweet Potato
Scrambled eggs—really good ones »

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Taiwanese Salt and Pepper Chicken (Yan Su Ji)
  • No-Bake Cheesecake
  • Mini Baked Potatoes with Blue Cheese and Bacon
  • Sambal Oelek Roasted Carrots
  • Maccheroni Quattro Formaggi Villa D’este (Macaroni with Four Cheeses)

Categories

  • Appetizers & cheese (134)
  • Baked goods (69)
  • Beef (38)
  • Beverages (9)
  • Chicken (65)
  • Cooking tools (14)
  • Dessert (66)
  • Eggs (24)
  • Gluten Free (207)
  • Indian (29)
  • Indonesian (24)
  • Ingredients (24)
  • Italian (37)
  • Japanese (42)
  • Lamb (4)
  • Low carb/Low GI/Low GL (189)
  • Mexican (6)
  • Misc. (30)
  • Pasta (30)
  • Pizza (17)
  • Pork (95)
  • Pressure cooker (6)
  • Restaurants & Delis (2)
  • Seafood (22)
  • Soup (13)
  • Thai (42)
  • Tofu (11)
  • Uncategorized (9)
  • Vegan (90)
  • Vegetarian (211)
  • Vietnamese (14)

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2023 - Feral Cooks - All Rights Reserved