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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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LE POTIRON TOUT ROUND (THE PUMPKIN)

From: Amy Molinaro, Pittsburgh
Primary category: Appetizers

Ingredients

1 (6 inch diameter) pumpkin - clean out seeds and lightly scrape inside of pumpkin
2/3 cup sliced onions
6 tablespoons butter
1 1/2 cups freshly made bread crumbs
1/2 cup grated Swiss cheese
1/2 teaspoon salt
Pinch of pepper
Pinch of nutmeg
1/2 teaspoon sage
2 cups light cream

Procedure

Lightly salt the pumpkin's cavity, saute onions in butter. Mix bread crumbs, cheese, sat, pepper, nutmeg, and sage in with onions. Loosely stuff pumpkin with onion, cheese, bread crumb mixture leaving about 1 inch of head room. Put bay leaf on top. Pour enough cream over just to get to the top of the stuffing without completely covering the stuffing. Replace the pumpkin's top. Put stuffed pumpkin in a shallow buttered dish (the same one you plan to serve in since the pumpkin can't be moved to another dish after it bakes- 8 inch quiche dish works well, as does a glass pie pan). Bake 1 1/2 hours at 400 degrees. Reduce to 350 degrees for 1/2 hour. (cover with foil if pumpkin browns too much.) To serve, scoop out some of the pumpkin squash along with the creamy, cheesy stuffing.

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Le Potiron Tout Round (The Pumpkin) - NOTES

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Le Potiron Tout Round (The Pumpkin) - REVIEWS

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