Tuesday, April 26, 2011

Stuffed Pumpkin


A pumpkin for two dollars, feta left over from some special event, beer bread waiting patiently in the freezer for a moment of glory and it was long before the pumpkin was stuffed and in the oven roasting.


Gut a small pumpkin and save seeds for roasting or discard. Layer in the pumpkin Day Old (or older and recently thawed) Bread (I used an old 1/4 loaf of Beer Bread), followed by a bit of minced Garlic, Green Onions and Feta Cheese, continue until the Pumpkin is filled to the brim. Mix into about a cup or less of milk a dash of salt, pepper, thyme and nutmeg; pour into pumpkin. Place pumpkin lid on top and roast for about an hour and a half to two hours at 350 degrees until the pumpkin is tender and easily pierced with a chopstick or a fork. Cut in half and enjoy!

For more complete directions or just to see where the inspiration for this recipe came from, click this.

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