Part of the reason I love Dim Sum Sunday is getting to see what each person brings to the challenge. Last week, Susan over at
29 Black Street made a stuffed pumpkin I knew I had to try. She got the recipe from Dorie Greenspan's blog. Dorie is an accomplished cookbook writer and her blog is wonderful. Her
recipe is fairly easy, resulting into a crusty cheesy pumpkin full of goodness. I took Susan's suggestions and fried up some bacon, then caramelized a sliced onion in the bacon fat and some butter otherwise I followed the recipe. I suggest you do too the first time but don't worry this recipe is very adaptable to your personal preferences. Perhaps the only thing I'd think about next time is to season the pumpkin a bit more before I stuffed it. With Thanksgiving coming, I can't think of a more beautiful and delicious treat to bring to the table.
Part of the reason I love Dim Sum Sunday is getting to see what each person brings to the challenge. Last week, Susan over at 29 Black Street made a stuffed pumpkin I knew I had to try. She got the recipe from Dorie Greenspan's blog. Dorie is an accomplished cookbook writer and her blog is wonderful. Her recipe is fairly easy, resulting into a crusty cheesy pumpkin full of goodness. I took Susan's suggestions and fried up some bacon, then caramelized a sliced onion in the bacon fat and some butter otherwise I followed the recipe. I suggest you do too the first time but don't worry this recipe is very adaptable to your personal preferences. Perhaps the only thing I'd think about next time is to season the pumpkin a bit more before I stuffed it. With Thanksgiving coming, I can't think of a more beautiful and delicious treat to bring to the table. 
24 comments:
OMG that looks incredible. Would it work with the half a kabocha squash I have in my fridge? Praying...
In related news, all you DSS freaks have ALREADY had an impact on me. I made a menu and stuck to it last week and I made another menu for this week and started it tonight. It's still not really from scratch food, but dagnabit it's dinner. Faint.
Oh and the value of putting bacon into everything? Oh yeah. Hail Shamu.
All Hail The Bacon Nation.
Agreed!!!
OK I read the recipe, and somehow my brain is going toward coconut milk, curry powder, and maybe some rice and/or cooked chicken - does this sound edible? Or should I just make the chicken with the coconut milk/curry powder and serve over rice with the kabocha on the side...
I seriously can't believe I'm thinking about this stuff.
Next thing you know, you dog freaks will have me taking my golden to the groomer. Sheesh!
YUMMY! Do you use the little sugar pumpkins for this?
Yes I did Dani, smallish. Perfect si for me and leftovers.
I see some wonderful things on Dorie's blog that I would love to cook. Gonna start with the pumpkin first though.
Dani it's crazy how good it is.
"it's pretty darned delicious. eh ?" said the Canadian girl.
Cheesy Bacon Nation -
yours looks awesome !!
Last night for dinner, today for lunch. It's a happy thing. Thank you for sharing it with all of us.
Sham you answered my q: I have a beaut "pumpkin pie" pumpkin in the fridge but it's a bit too big for me to stuff and it looked like you did use the smaller ones! Wouldn't that be a cute appetizer idea? I used to stuff the mini ones for Thanksgiving, why not with this?! YUM!
Making Space, put the pumpkin in your curry with the chicken. The Indian and Thai cooks use pumpkin in their curries and so do I. In fact, making Thai pumpkin soup for dinner with coconut milk, ginger, coriander leaf and seed. Dee-lish!
Sham, I had another recipe that I used to make and completely forgot about for the last DSS: Squash pancakes. They are savory pancakes that you serve as a carb side for dinner. I served them with chicken apple sausages. Very more-ish!
Thanks Susan!
This looks divine. Definitely on the menu for this week. On another note: "All Hail the Bacon Nation." That needs to be on a tee shirt.
I can see it now, some healthy muscled wholesome Iowa girl with her shirtsleeves rolled up, carrying the Bacon Nation Banner, leading the masses to Baconization.
Maybe we could get someone to design that?
hehehe
What kind of bread and cheese did you go with?
Diva, I will do that. Mouth watering already.
Shamu, the visual! ROFL
Let's see, I did swiss, Gruyère and a little of the Hatch pepper cheese. The bread was a basic grocery store bakery Italian bread. But I think you can be pretty flexible with the cheese and bread.
Great idea, for the tee shirt image. Something in a slightly WWII pin-up style, a la Rosie the Riveter?
Absolutely, overalls, fields of grain in the background, rosy cheeked woman (blond, brunet or redhead?), incredibly blue sky.
A sassy redhead most definitely. Along with the rosy cheeks and bright blue eyes – a lovely contrast to the golden fields of grain and the blue, blue sky. Happily marching through the fields carrying a "banner" of flowing bacon with the words All Hail the Bacon Nation embossed on it. All done in that pin-uppy, airbrushed 1940s style. Dang it! I can see it in my head, but I can't draw it! Whaaaaaaaa! Wonder if K9 could?
We could easily sell the shirts on your site . . .
EXACTLY, rosy cheeks or greasy cheeks?
Rosy. Maybe greasy, uh, dewy lips?
Snort, works for me.
If someone designs them, I'll flog them on my site too...and at my classes! haha!
hmmm...Diva is thinking of a bacon app class with bacon sponsorship....now we're'!!! haha! Get the bacon guys to pay for it!
I'm off to make leeks for a quiche and I will cook them correctly.
Hmmm my sentence got cut off. "now we're talking..."
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