Above - Textile Design © Jennifer Parry Dodge 2010
Tomory and I needed some major comfort food last week, so after hearing about this recipe on NPR, I decided to give it a whirl. So easy! Just a little planning ahead is involved.
Earlier in the day I gutted the pumpkins, prepared the stuffing (I used Gruyere, bacon, chives, day-old baguette, salt, pepper- and later heavy cream with plenty of freshly grated nutmeg), and roasted the seeds (why waste them?).
So satisfying- but one 1 lb pumpkin could have easily fed us both- especially with the sauteed greens tossed with pomegranate seeds (from our yard!) that I made as a side.
Thank goodness we started biking- we rode around the Rose Bowl the day I made this- a light meal this is not. But I love food. Comfort will pretty much always win out over worrying about calories with me!
The best comfort food happens in autumn/winter don't you think? Love that you tried this complicated recipe - my hero!
ReplyDeleteSo glad to hear your relative is doing better.
WOW, that recipe is just stunning! Thanks!!!
ReplyDeleteroasted pumpkin seeds are one of the best things about fall.
ReplyDeleteHmmm using pumpkins in different way....very nice
ReplyDeleteLook at you! Those pumpkins looks incredible :) You're such a great blogger!
ReplyDeleteyum! that sounds delicious. hungry now.
ReplyDeletethose pumpkins look divine. i wanted to jump into my computer screen and grab one.
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