Pumpkin stuffed with everything good from Around My French Table: More Than 300 Recipes from My Home to Yours (page 364) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on November 02, 2025

    The presentation looked great but I thought the flavours were just ok.

  • molly17659 on January 19, 2025

    I've made this quite a few times. It's always a hit at thanksgiving. My first time, I made as written and we loved it. Every time since, I've changed it up. I recently made it with rice and sausage as one of the variations she suggests and it was amazing. It inspired me to do one stuffed with coconut rice, apple, cinnamon and dried cranberries as a holiday breakfast. It's always fun to serve. The pumpkin itself isn't super flavorful so do season it really really well before you stuff it My only complaint is that since you cook it with the top on, it takes up my whole oven. Since you have to bake for about 1.5 hours, it can be kind of annoying if you are making other dishes for a holiday meal.

  • SenseiHeidi on November 08, 2019

    So yummy! Made with a pie pumpkin. Delicious! Would make a nice lunch with a bowl of soup.

  • twoyolks on November 09, 2015

    This was good but very very rich.

  • fprincess on January 23, 2013

    I used a relatively small carnival squash from my CSA (2 pounds I think?), and about 1/2 of the stuffing recipe (reducing the relative amount of bread somewhat). The squash did not render any liquid, so the end result was not "bubbly" as she described. For some reason, I expected a softer consistency, almost like a puree. It was soft enough to cut into slices but still maintained some integrity. I thought that it was pretty tasty. Even with a small squash, there was way too much for 2 people. Photo here: http://forums.egullet.org/topic/134751-cooking-with-dorie-greenspans-around-my-french-table/page__st__180__p__1906604#entry1906604

  • amraub on December 12, 2012

    A great alternative Thanksgiving meal for two.

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Reviews about this recipe

  • Kate Cooks the Books

    These were absolutely delicious. Warm and cheese-y and bread-y and pumpkin-y.

    Full review
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