Blue Hokkaido Pumpkin Stuffed with Cream and Wild Mushrooms
I have never seen a smokey blue-grey pumpkin like this before and honestly, I think its the most beautiful pumpkin I’ve ever seen! Maybe its because its so different. What a delight when you cut into it and see the contrast of the smokey blue-grey skin on the bright orange flesh. Just the absolute essence of the gorgeous colours of autumn. I just love autumn! The crisp fresh air, the colourful leaves dancing their way to the ground. Love.
My first instinct, of course, was to make pie with my beautiful CSA pumpkin. I love pie, especially pumpkin. But I felt like I need to change my thinking a bit. I wanted to get creative, make something unusual, something earthy and savoury to celebrate autumn. I actually stumbled on this recipe for stuffed pumpkin while trying to figure out what type of pumpkin sat on my counter! Its like it was meant to be in a way, so I decided to make it, having no idea how it would turn out.
Molly from The Dinner Files put it best when she described the flavour of this dish: “… creamy, sweet, floury, earthy, savory delight.” Exactly, I couldn’t have described it better myself. It turned out lovely. Very creamy and with such an intense mushroom flavour, Much more flavourful then I expected. You could omit the chicken stock (as Molly does) and it would be a great vegetarian dish.
Blue Hokkaido Pumpkin Stuffed with Cream and Wild Mushrooms
Recipe adapted from The Dinner Files, with minor additions
1 3- to 4-lb. sweet pumpkin (sugar pie or blue)
1/2 oz. dried porcini mushrooms (I used chanterelles)
6 oz. fresh mixed wild mushrooms (I used a mixture of shiitake, oyster and cremini)
1 clove of garlic, minced
2 tbsp parsley, finely chopped
1/2 cup heavy cream
1/4 cup chicken stock
Salt
Freshly ground black pepper
Preheat oven to 375. Cut open top of pumpkin and scoop out seeds.
Soak the dried mushrooms in 1/2 cup boiling water for 15 minutes. Drain and finely chop.
Cut the fresh mushrooms into bite-size pieces and place inside the pumpkin. Sprinkle with the parsley, garlic, chopped dried mushrooms, salt and pepper. Pour cream and chicken stock over the mushrooms.
Bake uncovered until squash is very tender and liquid is bubbling, about an hour. Let sit about 15 minutes to cool and for the liquid to absorb into the pumpkin flesh. Scoop out and serve hot or warm. Season with more salt if needed.
Wow! That is beautiful! My neighbor brought me something like that recently and when I knew we weren’t going to finish it, I threw it into the vitamix and froze it for a soup or sauce base.
Tammy, thats an amazing idea! I have sooo much leftover, I was thinking of making ravioli or something with the leftover, but your idea is much easier. I love it! I’m totally doing that with the leftover, thanks for the idea!
Gorgeous! I want a blue pumpkin :)
Come and link up to this week’s CSA Link party when you get a chance…http://inherchucks.com/2012/09/13/whats-in-the-box-43/. Looking forward to seeing you there!
Fingers crossed, hoping you get one! Linked up!
I just bought that pumpkin! I’m off to buy mushrooms now! Great post thanks for the inspiration!
No wayyyyyy, really!? Thats nuts! We’re on the same wavelength I think :)
It is absolutely stunning. I love this! And, the recipe looks fantastic as well. :)
Thanks so much! Isn’t it pretty!? And it was soooo easy to prepare.
I put it on Pinterest I thought it was so awesome. http://pinterest.com/pin/121034308706663219/
Amazing! You are the sweetest! Thanks for linking me up!
Wow, that looks AMAZING! Pumpkin + mushrooms + cream . . . I am putting this on my to-try list!
Thanks! Actually, this might be weird, but I thought of you when I posted this. I thought you might like it!
Not weird at all! I am now really hoping a pumpkin shows up in my CSA box next week.
Fingers crossed for you!
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After receiving this recipe as a reply to a pumpkin-leek soup (roasted in the gourd), all I could think was, “this needs some wild rice!” I can’t wait to try the creamy mushroomy nutty pumpkiny goodness!
Could it be done in a crockpot?
Made it last night. This was the fastest and best tasting meal I’ve ever cooked! Thank you!!!!
Hi i would love to make this my question is can you freeze this after if there if left overs?