Que pasa calabasa* [food]

[rebeccmeister]

I think this second stuffed pumpkin is a Jarrahdale.



Regardless, it was a gorgeous blue-grey before it went in the oven, and it was extremely delicious coming out of the oven.



I can't fully describe the flavor and texture of it. Almost buttery and creamy, yet unmistakably pumpkin. Rich, and the richness isn't the stuffing, it's the pumpkin itself. The rind just falls off, with an outer flaky pumpkin layer.



If I find these for sale again, I'll buy more. This is the pumpkin I should have served for Thanksgiving. Now I know.



*¿Que pasa calabasa? is Spanish for "What's up, pumpkinhead?" The standard reply is "Nada nada, limonada," or, "Nothing, nothing, lemonade." I don't make up these rules.

Comments

[jameswatriss]

Speaking of… what was the final recipe for the anti-onion thanksgiving debacle?

How did it turn out/ what would you do differently?

[rebeccmeister]

In this case I just swapped in celery root + some garlic for the onion, and it was delicious! This is probably unsurprising given that the stuffing recipe consists of: onion/celery root, sage, basil, nutmeg, breadcrumbs, Swiss cheese, and cream.

For pumpkin #2, I put in the other half of the celery root AND the onion. Also delicious.

I think the only thing I'd change for next year is to use one of these blue pumpkins for the dish, because the pumpkin flesh in this one is amazing!