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November 14, 2011 / beatricebunny

Stuffed Pumpkin Part 2

My husband and I just finished a delicious dinner.  Shell told me that, above all, I needed to make sure that I put enough cream in the pumpkin mixture.  I heeded her advice, but since I didn’t have any bread in the mixture, the end result was much closer to french onion soup as opposed to a pumpkin casserole.  It tasted yummy, but it was not at all what I was aiming for.  The pumpkin, bacon, and thyme resulted in a distinctive fall flavor combination that was perfect for a slightly chilly night in Nashville. Plus there is something deliciously visceral about eating directly from a pumpkin shell.  I was entirely prepared to tell you about eating pizza, but instead, I’m excited to report that this recipe is going into the “make again” box.

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I’ve included three photos of the pumpkins as prepared.  They paired nicely with Rhone wine we served.

 

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