Thursday, October 6, 2011
I first fell in love with sugar pumpkins as a food in Sante Fe at Cafe Pasqual's. I ordered "Sugar Pumpkins Filled with Vegetable Stew in Chipotle Cream Sauce." We ate at Cafe Pasqual's every night of our visit to Santa Fe after that, a violation of my personal rule that one must eat at as many local (non chain) places as possible when visiting new locations. And we bought the cook book: "Cooking With Cafe Pasqual's"by Katherine Kagel which I highly recommend... (unless you are vegan. then you have to modify everything. but I bought it way back before Tim radically altered the household diet)
This week I did not make my favorite pumpkin recipe. Instead I substituted pumpkin for acorn squash in a recipe called: Stuffed Acorn Squash out of the book "Recipes for Life" by Rhonda J Malkmus.
Serves 2 to 4 people depending on the size of the serving
1/2 cup raisins
4 garlic cloves
1/4 cup celery
1-2 tsp sage
1 1/2 cup cubed whole grain bread, slightly toasted
cook pumpkin (preheat 350, cut off top like you are making a jack o lantern, scoop out seeds) put pumping in a roasting pan and fill the pumpkin to 2/3 full with water. Add water outside pumpkin, pumpkin should sit in 1 inch of water. Cover and bake for 60 minutes or until flesh is tender.
In water, sauté onion for 3 minutes, add celery and garlic and cook until tender, add apples and cook another 3-5 minutes. Transfer to large mixing bowl and mix bread, sage and raisins. Stuff pumpkin with stuffing mixture and return to oven for about 10 minutes. Serve with rice.