November 15, 2010 § Leave a comment
After halloween there seems to be an over abundance of pumpkins. My mind immediately thinks “eat as many pumpkins as you can”. Unfortunately not all pumpkins breakdown into the celebrated creamy texture which is baked into pies, scooped into batters, and sliced into casseroles. The pumpkins from my garden fall into the category of not the greatest eating type; their specific name is unknown.
All I know is that for my next pumpkin filling adventure (I have happily survived two in the past 24 hours) will be in a gorgeous cheese pumpkin i have had my eye on from Barnard’s Orchard. The long island cheese pumpkin is squatter, smoother, and a creamier color than the generic orange pumpkin found on doorsteps and porches as decoration and their flesh is less stringy than the flesh of my homegrown guys. Other pumpkin varieties I know are yummy are baby pam, peek a boo, small sugar/ new england, winter luxury, and trickster.
In any case, I have now figured out the basics of pumpkin stuffing and am happily formulating experimental stuffing possibilities. Last night we feasted on curried black rice with leaks, apple, and walnut filled into the pumpkin. The downside with rice in pumpkins is that the rice must be cooked first and then plopped into the pumpkin’s cavity. This defeats the whole novelty of cooking things in the hollowed out pumpkin. I want to use the pumpkin like a dutch oven, filling it with loads of delicious raw ingredients, giving it a stir and letting everything slowly cook together.
That is exactly what I did this morning. Essentially what I made was baked oatmeal; an Amish classic which combines oats, eggs, milk, cinnamon, sugar, raisins, and apples and bakes to perfection. Of coarse I had to fool with the basic recipe and I fooled around so much that I created something completely different, but completely the same. Impossible? Find out.
Oatmeal Stuffed Pumpkin
1 5 pound pumpkin
2 cups whole oats
1 1/2 cups almond milk (or cow’s milk)
1/2 cup apple cider (or juice of your choice)
1 chopped apple
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated ginger
1/4 teaspoon fresh grated nutmeg
1 teaspoon honey
pinch of salt
Turn the oven to 375 degrees. Cut off the top of the pumpkin and scoop out all of the seeds and gook. Save the seeds to roast. Now fill the hollow pumpkin with your dry ingredients and give everything a stir. Then add the honey, milk, and cider. Stir everything around again. Put the top on the pumpkin and place the pumpkin in a dutch oven or on a baking sheet. Leave in the hot oven for about an hour, this time will vary depending on the thickness of the flesh. I took the lid off for the second half of cooking. It is ready to be eaten when the skin and flesh feel like butter upon being pierced. In the last five minutes throw a handful of walnuts into the oven on a baking sheet to toast then sprinkle them on top of the goodness you just created.