kernoel.cc - Rezepte

INGREDIENTS:
Makes 8 to 12 servings

6 to 7 pound pumpkin or winter squash

4 tablespoons unsalted butter

grey salt and black pepper

6 cups ciabatta or campagne bread, cut into 3/4-inch cubes (hard crusts removed)

4 tablespoons unsalted butter, melted

fine grey salt and black pepper

FOR MUSHROOMS

4 tablespoons unsalted butter

1 pound wild mushrooms, thinly sliced

2 large yellow onions, thinly sliced

1 teaspoon rubbed, dried sage

EGG MIXTURE

2-3 large eggs

grey salt and black pepper

2 teaspoons freshly grated nutmeg

2-3 cups mascarpone or crème fraiche

2 tablespoons each black truffle oil and roasted pumpkin seed oil

3/4 pound cave-aged Gruyere, grated

1/4 pound Parmigiano-Reggiano, finely grated

2 tablespoons chopped Italian flat-leaf parsley, for garnish

DIRECTIONS:
Cut pumpkin in half horizontally, scrape out the seeds and put cut side down on parchment-lined sheet pans. Cut a small slit with a paring knife through the skin in between each natural scallop shape. Bake at 350 degrees until barely tender but still holding a firm shape (30 to 60 minutes). Pour off and reserve any extra juices. Invert into buttered shallow casseroles just big enough to fit skin side down. Cut small slits halfway through the inside flesh. Brush interior and rims with melted butter; sprinkle with salt and pepper.

Meanwhile, evenly toss bread cubes with melted butter and sprinkle lightly with salt and pepper. Bake at 350 degrees on parchment-lined sheet pan, stirring periodically until evenly golden brown and crispy, but not rock hard (20 to 30 minutes).

In a large sauté pan over high heat, brown the mushrooms with some of the butter in successive small batches until deeply colored and all their juices evaporated. Season with salt and pepper and remove.

In the same pan, sauté, the onions in the rest of the butter with the sage until very tender and golden. Season with salt and pepper and add back in the mushrooms and any reserved pumpkin juices, quickly reducing the juices until syrupy.

In a large bowl, beat the eggs and then whisk in the rest of the egg mixture ingredients. Stir in the cheeses, mushrooms-onions and croutons; taste carefully for salt/pepper.

Divide stuffing between two pumpkin halves, mounting it in the center. Cover tightly with parchment and then foil (or a lid), leaving an air pocket at the top so the stuffing is not smashed. Bake at 350-375 degrees until the pumpkin is completely tender (but not turned to mush) and the stuffing is golden brown, set and puffed up in the center (about an hour, depending on how hot all the ingredients were).

Sprinkle with parsley around perimeter of stuffing and cut in wedges to serve, spooning juices over the top.

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