Dorie Greenspan holds a special place in my blogger heart. When I first started following food blogs, Tuesdays with Dorie was baking every recipe from Baking: From My Home to Yours. I never participated, but I enjoyed seeing those beautiful recipes come to life on Tuesdays. After following Dories’s blog in a slightly obsessive way, I’ve concluded that she seems like a lovely, thoughtful, and friendly person that just happens to be amazing in the kitchen, lives part-time in Paris and used to bake with Julia Child. She could give Ina Garten a run for her money in the dream life department. My obsession has waned, but I still admire the lady and smile at her tweets.
Our CSA includes a recipe with each share to make with your goods. The recipe for Dorie’s Stuffed Pumpkin recipe came along with a beautiful pie pumpkin and I just had to try it. The recipe was easy to make and it would be an excellent main or side dish while entertaining. It was almost too beautiful for just the two of us to appreciate. I should have gone around the neighborhood with it or something.
I stuffed this pumpkin full of good stuff like baguette pieces, Emmenthal cheese and swiss chard. I added bacon to entice Marc, but it would be great without it, too. It’s like a savory bread pudding, folks. When I removed this masterpiece from the oven, the filling had puffed out of the pumpkin and caramelized on top. I cut generous slices out of the pumpkin and they are really pretty. I served the stuffed pumpkin with a large spoon, so we could get a bite of tender pumpkin along with the flavorful stuffing inside. Can you just imagine how much this would impress your dinner guests? Extra slices also heat up nicely for lunch another day.