The Great Pumpkin
One of our family holiday traditions, when our children were little, was watching the Peanuts special “It’s the Great Pumpkin, Charlie Brown” about Linus and his annual vigil in the pumpkin patch waiting for the Great Pumpkin to appear on Halloween night. He was always disappointed. Poor Linus. But there’s another way to channel your blue feelings at Halloween. Find a blue pumpkin and put it on your table.
It’s Halloween Eve and bright orange pumpkins worldwide are in the spotlight. Many have already been carved, with glorious or hideous results, but the iconic Jack O’ Lantern isn’t the only use of this versatile vegetable. Personally, I am deeply committed to making a stuffed pumpkin once a year. It’s a showstopper of a recipe that never fails to impress. Plus, it’s delicious.
My favorite variety to stuff is a blue one because the flesh is denser and less stringy. There are dozens of varieties of blue-toned pumpkins and they are very popular in Australia and New Zealand, where the Queensland Blue and the Jarrahdale stand out. When baked, the exterior becomes a deep bronze color that is beautiful, and the vegetable holds its shape well during the long cooking time. Factor in about two and a half hours for a pumpkin that is 4 to 5 pounds before removing the seeds. It’s a great vegetarian Thanksgiving alternative but keep in mind that it will tie up the oven for a long time, so you will need a dedicated oven as the turkey is not likely to want to share his space.
Nutritionally, like their orange, white, and yellow counterparts, blue pumpkins are an excellent source of fiber to help regulate digestion, and beta-carotene, which converts to vitamin A in the body. Vitamin A is an antioxidant that helps to maintain healthy organ function, increase collagen production, and improve eyesight. Additionally, blue pumpkins contain vitamin C which helps to reduce inflammation and strengthen the immune system, potassium to balance fluid levels, and critical nutrients including zinc, manganese, copper, folate, magnesium, and B vitamins. You can think of it as an antidote to all the candy that is so easy to consume this time of year.
By far, the most difficult part of the process is cutting into the pumpkin and removing the seeds. You will need a sharp knife and a steady hand. The filling is very versatile and can include whatever you have on hand, in this case, it was bread, cheese, and sauteed mushrooms with shallots and garlic. I made a homemade vegetable stock to moisten the filling during baking and added a little too much stock that I bailed out at serving time. You could also use chicken stock or cream. An assortment of fresh herbs brightens the filling and adds a green savory flavor. Just be sure to give it plenty of time in the oven, increasing the heat at the end if necessary. And bake it with the top on (so you will need lots of space in the oven, on the lowest rack with the middle rack removed) though you should remove the lid during the last 30 minutes or so of the baking time.
Bring it to the table with the lid on and scoop out some of the soft flesh with the filling. Leftover pumpkin makes a delicious pureed soup the next day, with a dollop of filling on top as a garnish.
Stuffed Blue Pumpkin
4 to 5-pound blue pumpkin
2 tablespoons butter
3-4 shallots, minced
3-4 garlic cloves, minced
½ pound of assorted wild or tame mushrooms (I used maitake, lion’s mane, and oyster), torn or chopped into small pieces
½ pound day-old bread cubes (a baguette or sourdough work well)
½ pound shredded cheese, Gruyere or cheddar or a blend
¼ cup of minced herbs—parsley, thyme, tarragon, sage, rosemary--whatever you have on hand
3 cups vegetable or chicken stock
Salt and pepper to taste
Preheat the oven to 350°F and prepare the oven by removing a rack to make sure the pumpkin will fit with the top on. Line a very sturdy baking tray with parchment. My pumpkin had an uneven bottom so I crumbled up some heavy-duty aluminum foil to make a little nest for it so it was level.
Scoop out the seeds (save for roasting) and season the inside ot the pumpkin with salt and pepper.
Prepare the filling:
Heat the butter in a large pan and sauté the shallots and the minced garlic. When soft, add the chopped mushrooms and cook until they are fairly soft. Season the mushrooms while you are cooking them. Place the bread cubes in a large bowl and add the shredded cheese, the sauteed mushrooms, and the minced herbs and toss it all to combine.
Stuff the pumpkin, filling the cavity loosely,, up to the top. Add the stock, place the top on, and bake for 2 hours and check to see if the pumpkin is soft. Use the tip of a sharp knife to test the flesh. Increase heat and bake longer if necessary. Remove the lid during the last half hour or so of baking but keep the lid on the tray so it is also softened.
Remove the pumpkin carefully from the oven. It is heavy, hot, and wobbly. Allow to rest for 15 minutes or so and place on a serving platter. Serve at the table to the delight of your astonished guests.
Happy Halloween, Linus!
