Fall Recipe Series – Ash Roasted Kuri Pumpkin
Fall Recipe Series presented by the BCAE. Pastoral’s Chef and Owner Todd Winer shows us how to char, stuff, and bake pumpkins for a delicious pork stuffed pumpkin dish.
Ingredients: 1 medium sized pumpkin 1 pound ground pork 2-3 apples 1 gallon apple cider 1 cup chicken stock 2 fennel 1/4 cup apple cider vinegar 1/4 cup raw garlic 4 eggs 2 cups bread crumbs clove nutmeg corriander paprika cayenne pepper salt and pepper 2 table sppons olive oil 1/2 pound kale sprouts
Directions: Char the pumpkin on hot coals or in a wood fired oven. Cut the top of the pumpkin off but keep this part, you’ll need it when baking. Scoop out the seeds. Prepare ground pork by adding “jellied’’ apple slices (apples that have been reduced over a stove in apple cider and chicken stock), salt, pepper, paprika, cayenne pepper, and eggs. Mix ingredients together. Add the mixed ingredients to the inside of the pumpkin, cover with the top, and put in the 350 degree oven for 45 minutes.
While the pumpkin bakes, make fennel slaw to garnish the pumpkin with a sour, crunchy flavor. Peel apples and chop fennel to make the slaw. Add cider vinegar and top it off with grated radishes.
When the pumpkin is done baking, serve on a bed of lightly cooked kale sprouts, and top with the fennel slaw. A beautiful dish for the middle of your family’s holiday table.
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