Week of October 1: Pumpkin Stuffed With Everything Good
Autumn has arrived.
It’s time for Pumpkin Stuffed With Everything Good!
What is everything good?
A Snug Valley Farmer pumpkin, stuffed with housemade rosemary focaccia, Ardelia Farm bacon and sausage, roasted brussel sprouts, apples, toasted pecans, VT Cranberry Co. cranberries, cubes of cheddar, parmesan, sauteed onions and garlic, herbs, and heavy cream.
All things delicious are all things good in this world.
It is then baked for a couple hours until the pumpkin meat is tender. The cooked pumpkin can be plunked down on the table and served with a big spoon for scooping into shallow bowls; or if you’re feeling brave (and messy), it can be sliced and served as wedges!
The pumpkins will be delivered unbaked, ready for you to simply stick in the oven. Each pumpkin can easily feed up to eight adults, so this would be the perfect dish for a socially distanced autumnal dinner party with your loved ones.
Ten years ago, Bailey listened to an interview of Dorie Greenspan on NPR. She was discussing her then brand new cookbook, and described this dish in detail.
He immediately went out and bought the book for me, and I’ve been making Pumpkin Stuffed with Everything Good ever since.
I’ve prepared it countless times, and have really made it my own over the years, personalizing to our taste. We even served them at our wedding!
I am so excited to share this very special dish with all of you!