As the crisp air of autumn sets in and leaves transform into a vibrant tapestry of colors, there’s no better time to indulge in hearty, comforting dishes that warm the soul. One such culinary masterpiece that perfectly encapsulates the essence of the fall season is the Stuffed Pumpkin. A sweet sugar pumpkin, tenderly roasted to perfection and filled with a savory medley of flavors, this dish is a true celebration of New England’s autumnal charm.
Originating from French Canadian cuisine, Stuffed Pumpkin, also known as “tourtière,” is a traditional dish that has been embraced by many as a cherished fall comfort food. This dish embodies the spirit of the season – from the comforting aroma that wafts through the kitchen to the heartwarming combination of flavors that fill each bite.
Ingredients for Stuffed Pumpkin:
- 1 medium sugar pumpkin (3 to 5 pounds)
- ⅓ cup packed light brown sugar
- 3 tablespoons bourbon
For the stuffing:
- 1 1/2 lbs TBS ground beef
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 4 cups Yukon Gold potatoes, diced
- 3 carrots, sliced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Directions:
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Preheat oven to 425°F.
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Add water to a large pot and heat to a boil.
- Cut the top of the pumpkin off. Clean the inside of the pumpkin by removing all of the seeds and stringy bits. Pierce holes into the pumpkin by using a fork to help the pumpkin roast evenly.
- Add the bourbon to the pumpkin and rub brown sugar onto the inside walls. Place the pumpkin in a deep baking sheet and bake for 35 to 40 minutes until the pumpkin is mostly cooked through.
- While the pumpkin is baking, prepare the stuffing. Place the diced potatoes and sliced carrots into the boiling water. Cook until fork-tender. Drain and set aside.
- Melt one tablespoon of butter in a deep skillet. Saute the onions until they become translucent. Add ground beef and season with salt, pepper, Worcestershire sauce, and garlic powder. Cook until the meat is browned.
- Add the carrots and potatoes to the meat and stir together.
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Fill the baked pumpkins with the stuffing mixture and cover the tops with a small piece of foil. Turn the oven down to 375°F. Return the pumpkins to the oven for another 20 minutes.
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Slice the roasted pumpkins in half and serve open-faced on large dinner plates.
All the freshest meats and produce for a meal you’ll love are waiting for you at The Butcher Shop.
We know preparing healthy meals for your family is important. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.