The Gourmets Pumpkin Bake Recipes
THE GOURMETS' PUMPKIN BAKE
Fresh pumpkin and diced vegetable baked with a cheesey yogurt and sesame oil sauce. Superb dish as is for vegetarians, or, with chicken or pork for those of us who enjoy meat.
Provided by Brian Holley
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Steam Pumpkin till just soft. Drain and set aside.
- melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.
- Grease a 1.5 litre baking dish.
- Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.
- Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.
- Pour the sauce over the pumpkin, and sprinkle with the chives.
- Bake in oven 180c till nice and golden.
Nutrition Facts : Calories 594.7, Fat 37.3, SaturatedFat 17.2, Cholesterol 111.9, Sodium 631.6, Carbohydrate 54.2, Fiber 5, Sugar 12.9, Protein 13.4
ROAST PUMPKIN WITH CHEESE "FONDUE"
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
Categories Cheese Appetizer Bake Thanksgiving Vegetarian Dinner Pumpkin Fall Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (main course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in lower third.
- Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
- Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
- Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
- Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
- Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
THE GOURMETS' PUMPKIN BAKE
Fresh pumpkin and diced vegetable baked with a cheesey yogurt and sesame oil sauce. Superb dish as is for vegetarians, or, with chicken or pork for those of us who enjoy meat.
Provided by Brian Holley
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Steam Pumpkin till just soft. Drain and set aside.
- melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.
- Grease a 1.5 litre baking dish.
- Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.
- Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.
- Pour the sauce over the pumpkin, and sprinkle with the chives.
- Bake in oven 180c till nice and golden.
Nutrition Facts : Calories 594.7, Fat 37.3, SaturatedFat 17.2, Cholesterol 111.9, Sodium 631.6, Carbohydrate 54.2, Fiber 5, Sugar 12.9, Protein 13.4
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