Stuffed cheese pumpkin.
Not only because there's a lot of cheese in the pumpkin,
but it's also, Yum.
the pumpkin itself was called "Cheese Pumpkin".
What's very important when you do a stuffed pumpkin,
is to choose a pumpkin
who's not going to mush up
as you bake it. Mm-hmm.
Because the pumpkin's gonna be stuffed
with breads, and mushroom, and onion.
Look here, I have bacon.
So, I render the bacon
and I want to keep a little bit of the fat into the bacon,
I took a little bit out,
and I'm putting onion in it,
and I'm putting also some Black Trumpet Mushrooms.
Gorgeous. (whistles)
So beautiful. So, you can use
any kind of mushroom.
This is Black Trumpet,
because right now there's Black Trumpet.
Or they might just be Button Mushroom,
and it's okay, you can use Button Mushroom.
It's delicious as well.
So, that goes all together in-
Gorgeous.
In the bacon, with using the fat of the bacon.
And this is your mom's recipe, yes?
Yeah, kind of!
I kind of modify it here and there,
once in a while, but every time we go home,
Oh! She does it for me,
and she's only 93 and keep cooking
every day. (laughs) My mom's 87, yeah.
(audience cheers and applauds)
Beautiful!
And so, here I have already
some mushroom, onion, and bacon rendered.
So to that, I am adding crouton.
So, how do you make crouton?
You take a wonderful sourdough bread
and you cut it in slice and stale bread is even very good,
and I also rub them with garlic,
the slices, Mm-hmm.
then cut them in pieces
and throw them in the oven.
I always toast them too,
it adds so much to the flavor. Exactly.
Makes it nutty. Makes it nuttier.
Nutty, yeah. We're going to have cheese.
So of course Gruyere,
Ah of course! Which is...
Kind of French, a little bit.
But, we're going to keep a little bit of cheese
to put at the end on top,
and we're going to put also some Fontina.
I'm putting walnuts also in it.
Oh, a nice texture and crunch.
How lovely. Yes, exactly.
So, I'm putting a little bit of seasoning in it,
salt, pepper.
And I'm going to season what I'm going to also put inside.
So this, the pumpkin.
When you cut the pumpkin, it's very important
to be very, very, very careful.
And here, I give it a little bit of a nudge down.
Right. But,
what I did is when you go,
you stop and you go very, very slowly,
in a gentle motion, and you try to go very-
So you can use a serrated knife.
If you feel that you are going down,
you stop, you take it out, you put it back in.
And put it back in, right.
You want to keep that. Yeah.
But slow motion and careful motion,
until you reach the point where you cut it,
and then you do this.
So cute. (audience applauds)
You take all the seeds out,
you season it with a little bit of salt and pepper
to salt this too,
and that can be done a little bit ahead.
We're also going to put some spice,
but I'm going to put it in a minute.
Would you put all the spice I have here?
Sure, sure.
Into this milk.
And I'm also using other squash.
So here, I have Delicata Squash,
which I like to put around also the pumpkin when I bake.
And I have also, any kind of local squash you have,
or seasonal squash.
So, we have all this here ready.
I'm going to stuff the pumpkin with it.
Into that,
you mix all the spice. Mm-hmm.
You put some nutmeg.
I did nutmeg. Some cinnamon,
and we put some cloves, and salt also.
So put some salt. And there was a bit of sage,
yes? Yeah, and sage.
Yes, and pepper.
Voila.
It's so fall!
Yes, huh?
And then we just pour this in the middle.
To make a little- It's like putting bread...
Um...
A bread pudding, really.
Yeah. It's like,
a marriage of a bread pudding, and a stuffing, and...
Very much.
Like a fall spice bread pudding.
Beautiful. Just gorgeous.
And you fill it in all the way.
And of course the bread's going to soak through.
(audience applauds)
So, everything. And then of course you want
to put a little more cheese, absolutely.
(audience applauding) Because we love cheese.
(chuckles)
And that's going to bake in the oven,
but let me do the magic of television.
Oh-ho-ho! Oh! Ho-ho!
(audience applauds and cheers)
It's a masterpiece.
What I did is,
when I started baking the pumpkin,
I did bake with a cover on it.
Oh!
For a while and then after,
in the last half hour or 45 minutes, you remove it.
Beautiful.
And you let it bake together.
(audience applauds and cheers)
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