Recipe: Pumpkin Stuffed with Everything Good

Dorie Greenspan’s latest book is Around My French Table.  In this week’s sideDish, Good Food’s bonus podcast, she shares a recipe for a stuffed pumpkin dish.  Now, last fall Evan was making Ruth Reichl’s stuffed pumpkin/squash dish.  Dorie’s is similar in it’s presentation, but it’s filled with other goodies.


  • Wow. Excellent idea for all those pumpkins I never quite got around to carving pre-Halloween…

    • R pierce

      I made this over the weekend, out on our gas grill. INCREDIBLE!!!! I followed the recipe, my pumpkin was a little bigger so I doubled the ingredients. It took 2 hours on the grill. We had ribs too, but this really was just too good to stop eating. Went great with the cab that we were drinking

  • Deb Ross

    It might seem to be too much of a challenge to adapt this for a diet like mine (gluten-free AND dairy-free, not by choice but necessity) but I'm thinking to use rice or kasha instead of the bread crumbs, a bit more bacon or other meat like maybe sausage, some toasted pignolis, and instead of the cheese and heavy cream a creamy sauce made from soy milk and potato starch and flavored with garlic and herbs… lotsa veggies of course; sauteed onions come to mind, maybe green beans or broccoli, etc. I'm really looking forward to this one for Thanksgiving!

  • Dana DeMerritt

    EVERYBODY has totally loved this! I cooked for my husband & people at work (on my day off…& was I rewarded but Yum! compliments for doing that!?! very gratifying – of course I told them it had nothing to do with me, I just followed the recipe). My coworker Jordan was almost throwing money at me when he tried it & asked if I'd cook another pumpkin for him : – ))
    Question:: Anyone know if I have a 10lb pumpkin (all we could find!) do I double/triple the cooking time?
    And – can I do 2/3 of the baking tonight & 1/3 before work so I can bring it to him hot?… Pls advise a.s.a.p. and I appreciate any input (I figure I can test 'doneness' tonight and refridgerate, finishing tomorrow….any warning or agreement on this is appreciated greatly

    • Cristine

      I made this with a pumpkin from my yard – thought it was only about 5 lbs. – it was 10+. At 350 degree oven it took almost 6 hours!!!!!! I raise the temp to 375 after 3 hours cooking. Still came out absolutely wonderful! I'm growing smaller pumpkins this year.

  • seajohncook

    Dec 27, 2010.
    Received her book for the holiday and made this delicious recipe last night. Upon serving the table went silent…everyone was eating and Yums came forth.
    Yes, i'll be repeating this soon and will be planting more and different "pumpkins in 2011.

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  • Magnus

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  • The big fish eat the little. – Italian Proverb

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