You brighten my day with some very fun memories. Sorry the photographer (you) couldn't have been in on the pictures. Now on to GOC rehearsal! Good luck on finals!
recipe - here ya go - several steps but not difficult. 1 cheese pumpkin 10-12 pounds (or a squash pumpkin will work) 1 butternut squash 2 tablespoons olive oil 1 loaf sourdough bread 1 - 3 cloves garlic 1 pound of apple wood smoked bacon, cut into 1/4 inch thick batons 1/2 cup toasted and chopped pecans 1/2 cup toasted pumpkin seeds 1 pound Gruyere cheese, grated 5 cups half and half 3 tablespoons Thanksgiving spice** Salt and Pepper to taste
Preheat oven to 350 degrees F. Slice teh butternut squash in half, remove seeds run the inside with olive oil and sprinkle with salt and pepper. Lay the squash flesh side down on a sheet tray lined with aluminum foil and bake for approximately 1 hour, or until cooked through (check with the tip of a paring knife).
Meanwhile, turn the cheese pumpkin upside down and with a small derrated paring knife, remove a circular cap wide enough to later fill the pumplin with stuffing (approximately 10 inches in diameter). Cut the sourdough bread into 1 inch thick slices and toast. Lightly rub the toasted bread with the glove(s) of garlic.
In a medium saute pan over medium heat, add the bacon and cook, stirring, until crispy. Remove the bacon with a slotted spoons, drain on a paper towel lined plate and set aside. When the cooked butternut squash is cool enough to handle remove the flesh with a spoon and cut into a rough dice. in a mixing bowl whisk together the half and half with 2 tablespoons of thanksgiving spice blend. and salt and pepper to taste.
sprinkle the inside of the pumpkin with salt pepper and the remaining thanksgiving spice blend. begin filling the pumpkin, starting with a layer of bread, then half of the bacon, half of the pecans and pumpkin seeds, half of the chives, and half of the cheese. Pour in about half of the half and half mixtue and ightly press down. Repeat with remaining filling ingredients to reach the top of the pumpkin. Pour in the remainder of the half and half to reach the top of the pumpkin. pour in the remainder of the half and half to reach the top of the pumpkin. Return the cap to the pumpkin and transfer onto an aluminum foil lined baking tray. Return the cap to the pumpkin and transfer onto an aluminum foil lined baking tray. Bake for 1 and 1/2 to 2 hours or until the cheese pumpkin is cooked through.
Serve warm scooping a bit of the cheese pumplin from the sides along with the filling.
3 comments:
That looks delicious!! Right up our alley. If it's not too secret, I'd love the recipe.
You brighten my day with some very fun memories. Sorry the photographer (you) couldn't have been in on the pictures. Now on to GOC rehearsal! Good luck on finals!
Love you
Mommie
recipe - here ya go - several steps but not difficult.
1 cheese pumpkin 10-12 pounds (or a squash pumpkin will work)
1 butternut squash
2 tablespoons olive oil
1 loaf sourdough bread
1 - 3 cloves garlic
1 pound of apple wood smoked bacon, cut into 1/4 inch thick batons
1/2 cup toasted and chopped pecans
1/2 cup toasted pumpkin seeds
1 pound Gruyere cheese, grated
5 cups half and half
3 tablespoons Thanksgiving spice**
Salt and Pepper to taste
** our version of Thanksgiving spice
1 teaspoon allspice
1 teaspoon thyme
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sage
12 teaspoon ground cloves
Preheat oven to 350 degrees F. Slice teh butternut squash in half, remove seeds run the inside with olive oil and sprinkle with salt and pepper. Lay the squash flesh side down on a sheet tray lined with aluminum foil and bake for approximately 1 hour, or until cooked through (check with the tip of a paring knife).
Meanwhile, turn the cheese pumpkin upside down and with a small derrated paring knife, remove a circular cap wide enough to later fill the pumplin with stuffing (approximately 10 inches in diameter). Cut the sourdough bread into 1 inch thick slices and toast. Lightly rub the toasted bread with the glove(s) of garlic.
In a medium saute pan over medium heat, add the bacon and cook, stirring, until crispy. Remove the bacon with a slotted spoons, drain on a paper towel lined plate and set aside. When the cooked butternut squash is cool enough to handle remove the flesh with a spoon and cut into a rough dice. in a mixing bowl whisk together the half and half with 2 tablespoons of thanksgiving spice blend. and salt and pepper to taste.
sprinkle the inside of the pumpkin with salt pepper and the remaining thanksgiving spice blend. begin filling the pumpkin, starting with a layer of bread, then half of the bacon, half of the pecans and pumpkin seeds, half of the chives, and half of the cheese. Pour in about half of the half and half mixtue and ightly press down. Repeat with remaining filling ingredients to reach the top of the pumpkin. Pour in the remainder of the half and half to reach the top of the pumpkin. pour in the remainder of the half and half to reach the top of the pumpkin. Return the cap to the pumpkin and transfer onto an aluminum foil lined baking tray. Return the cap to the pumpkin and transfer onto an aluminum foil lined baking tray. Bake for 1 and 1/2 to 2 hours or until the cheese pumpkin is cooked through.
Serve warm scooping a bit of the cheese pumplin from the sides along with the filling.
Enjoy - Daddy
Post a Comment