The problem with stuffing is what to stuff it in when you’re not cooking a dead bird. Solved this today by stuffing a small butternut pumpkin.
- One small pumpkin (really, the size of the pumpkin then establishes how much of everything else you need to make. My pumpkin was a bit larger than a softball and had a fairly thin layer of flesh)
- Two slices of bread; toasted
- 1/4 cup of roasted almonds
- 1 clove of garlic, crushed
- A few thin slices of onion, finely chopped
- Fresh parsley, dill, thyme – chopped
- Ground pepper
- 1/4 cup of olive oil
- 1 tablespoon of tamari (or soy sauce)
What to do..
- Cut off the top of the pumpkin in such a way that you can put the lid back on later. Scoop out all the seeds and discard (but don’t compost these unless you want a million pumpkin vines growing everywhere you use the compost down next spring)
- Turn the toast into breadcrumbs and crush the nuts in your preferred manner. I am a big fan of “BaMix” hand held blender for this task.
- Combine all ingredients to make the stuffing.
- If the stuffing is a bit dry add a little water
- Stuff that pumpkin tightly, leaving room to fit the lid back on.
- If possible, skewer the lid with a metal or wooden skewer to hold it on
- Roast until the pumpkin flesh is soft
Serve with other roast vegetables etc etc