Monday, November 2, 2009

Pump Up The Jam on this Pumpkin!

Also - the star of the night - so much of a star it needed its own post versus inclusion in the "Friday night dinner party" post....was Shawn's Savory Stuffed Pumpkin Appetizer.

It was life changing. Abby and I stole it away from the boys and consumed at the coffee table. I highly suggest this as a Thanksgiving appetizer, even!

These pictures dont even do it justice!

1 Small Pie Pumpkin
Toasted Bread Crumbs
3/4 cup of Heavy Cream
Goat Cheese (shawn bought herb)

Step One: Preheat oven to 375. Gut the sucker like you would when you are carving a pumpkin. Save the seeds for toasting! Soak the stem in water. Once its all scooped out - alternate bread and goat cheese until stuffed.

Step Two: Mix together cream with salt, pepper and nutmeg (cinnamon maybe too?) - pour into pumpkin over bread and cheese...

Step Three: Make a little tin foil bowl around the pumpkin and roast for 1 hour and a half on a cookie sheet, with the top on. After that - remove the top and cook for another 20 minutes to brown top.

Step Four: Cool. Serve with crackers or just pull apart for yummyness and put directly in your mouth!

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