Farm Foodie: Everything Good
This post written by our Resident Farm Foodie – Debra Dubief
I don’t know about you, but I’m just not quite ready to say goodbye to stuffing or pumpkin. Especially since combined, they are just the simple and soul-satisfying meal we need during this busy season. Every winter squash that comes in my box reminds me of the “Pumpkin Stuffed with Everything Good” recipe I fell in love with last year. I raved about this so much that we published our favorite adaptation in our Thanksgiving ebook
An easy dish that takes the chill out of any winter night, I’ve made this on numerous occasions and never the same way twice. I love it every time, every way. But the one thing I have concluded about this infinitely adaptable recipe is that, while it works beautifully stuffed into multiple small squashes, like the sugar pie pumpkins below, it is at its dreamy best when baked in one large squash—my favorites being red Kuri and Kabocha.
If, like me, you are still hungering for a bit more pumpkin and stuffing, this is sure to satisfy. Use whatever you have on hand or suits your fancy. We’ve listed some lighter suggestions in case you are still feeling a little full from last week’s feast. So chances are you have some version of “everything good” right at your fingertips or soon to arrive at your door.
Adapted from Dorie Greenspan’s “Around My French Table”
- 1 large (5-6 pound) winter squash such as red Kuri, Kabocha or 2 small (2-3 pound)
- Sugar Pie pumpkins
- Salt & freshly ground pepper
- 1/2 pound stale bread, thinly sliced and cut into 1/2-inch chunks
- 1/2 pound cheese, such as Gruyere, Emmenthal, sharp Cheddar, or a blend, in 1/2-inch chunks
- 5-7 garlic cloves (to taste) coarsely chopped
- 1/2 pound Shiitake, cremini, or other wild mushroom sliced and sautéed in a small amount of oil or butter
- About 1/2 cup snipped fresh chives or sliced scallions
- 1 1/2 tbsp minced fresh thyme
- About 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- Preheat oven to 350°F.
- Line a baking sheet with a silicone mat or parchment, or use a Dutch oven. Wash the squash. Using a sturdy serrated knife, carefully cut a cap out of the top. Work the knife around the top at a 45° angle. Clear seeds & strings. Season the inside generously with salt & pepper. Place on baking sheet or in the pot. Toss bread, cheese, garlic and herbs in a bowl with salt & pepper to taste. Pack into the squash but don’t overpack as the stuffing will expand as it cooks. Stir the cream with the nutmeg and some salt & pepper and pour over the bread mixture to moisten. Replace cap and bake for about 2 hours (check at 90 min) or until everything inside is bubbling and the flesh is easily pierced. Remove cap during last 20 minutes, to lightly brown the stuffing.