For our monthly Supperclub meeting (with a Halloween theme!) I decided to make a recipe I’ve been wanting to try for over a year now — a savory, stuffed pumpkin. I winged it a bit, but it turned out amazing.
1 Sugar Pie Pumpkin
1/2 white onion
1 cup of heavy cream
1/2 cup fontina, 1/2 cup gouda
spices: salt, pepper, red pepper flakes, paprika
First, carve out the pumpkin. Really clean that guy out.
If you’re smart, you’ll save the seeds to roast afterwards.
Next, tear up your baguette and toast the pieces so they have just a bit of char.
After that, it’s easy. Pop it in the oven at 400 for an hour and 15 minutes. When it’s done, you’ll have a golden, soft pumpkin full of melted cheesy goodness.
Amanda whipped up some truly delicious pumpkin/portobello/bacon mac and cheese.
And Kirsten put together some brussels sprouts!
The Giants won, we had plenty of wine on hand, and several good desserts to fill our bellies up even more.
All in all, a perfect night.