Try at Home: Dorie Greenspan’s Pumpkin Stuffed with Everything Good

Like most food enthusiasts, I have more cookbooks than I can count but I rarely consult them. In my house, they serve more as coffee table and bookshelf decoration than useful tools. A couple of weeks ago, I was having a conversation with my friend Alan–a fellow foodie–and he mentioned that he and he his daughter were going to cook one of Dorie Greenspan’s most famous recipes–a dish she simply calls Pumpkin Stuffed with Everything Good–from her book Around My French Table. It was at that moment that I realized I actually owned that cookbook; it had been sitting on my coffee table for over a year and, even though I’ve thumbed through it and swooned over the pictures, I had yet to cook anything from it.

For those who aren’t familiar, Dorie–who divides her time between the US and France–is a French cuisine expert, author, and master baker. Her canon of best-selling cookbooks, including Around My French Table, are prized by professional chefs and home cooks alike. She is known for simple, flavorful rustic recipes and uncomplicated cooking techniques. Her Pumpkin Stuffed with Everything Good looks elegant when presented (especially on a holiday table) but is fairly simple to make. In fact, the most labor-intensive part is cleaning out the innards of the pumpkin.

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This is a reprint of Dorie Greenspan’s Pumpkin Stuffed with Everything Good recipe; the photo is my own.