Hello Everyone,

I would like to share a family favorite fall harvest recipe, Stuffed Pumpkins.  I am not sure how well this fits into the camping motif, but I am sure there are folks out there that have imaginative ways to bake something over a campfire that I have yet to experience.  However, I can believe firing up the oven inside the RV during a crisp cool fall outing would be a welcome activity.

It amazes me when the season rolls around and I start hearing “when are we gonna have pumpkins?”  It always brings a smile to my face.  You have to watch for when the pumpkins are available.  I remember one year it was right near Halloween and we had a hard time finding the right size.

So what about stuffed pumpkins?  For me this goes back 30 or 35 years and I think the initial idea came from a Frugal Gourmet (Jeff Smith) cookbook.  I am pretty sure you can find plenty of variations on this recipe all over the web.

The basic idea is you are cooking a gourd, just like one might bake Acorn or Spaghetti Squash.  It takes a little while, but once cooked, you are eating the inside of the gourd. 

Start by picking out small pumpkins, with the idea that everyone will “build” their own pumpkin.  The pictures here will give you an idea of the size.  They can be smaller, but I wouldn’t go too much larger.  The problem being, how many pumpkins can you fit into your oven at one time?  The most we have ever done is 4.  One other idea is to make a single larger pumpkin and everyone can serve themselves into a soup bowl from the one pumpkin.  However, it is fun to have your own pumpkin to eat from so you can dig into the squash as you go, and customize specific ingredients you like going into it.

Here’s the basic idea

Pick your pumpkins (several small or one large)

Decide on ingredients. Here are ones we use:

• Meats: Smoked Ham, Smoked Turkey, Smoked sausage

• Veggies: Onion, carrots, sweet peppers (Red, Yellow), mushrooms (pre-sliced or do it yourself), broccoli

• Fruit: Apples

• Chicken Broth or similar, whatever style fits your diet

• Minced Garlic (we keep a jar in the fridge)

• Butter

Note: what goes in the pumpkin is up to you, meatless is fine if that’s what you prefer and I haven’t tried pears yet, but they could make it into the mix this year.

Prep

Clean your pumpkins, all the guts come out.

When first cutting the lids, cut it so you can identify which lid goes with which pumpkin.  We cut a little V shape on one, then two V’s on another, two V’s spread apart, etc…  If you look closely at the overhead picture, you can see the different notches.

Dice the veggies into small pieces.

Cut your apple(s) into small chunks.  Peel the skin off beforehand if preferred.

We typically get slabs of smoked ham and smoked turkey from the deli counter close to ½ inch thick.  Dice them into cubes.

Cook the smoked sausage and cut into basic circular pieces or even smaller if you desire.

Pour some chicken broth into each pumpkin (about 1/3 of the pumpkin) and a teaspoon of minced garlic.

Arrange your “stuffing” ingredients in bowls and invite your guests to stuff their pumpkins with their preferred ingredients.  Put a little bit of everything you like into the bottom layer of the pumpkin and then a little bit more of everything on top.  Note who’s pumpkin is who’s by the notches.

Add a tab of butter on top and cover the tops of the pumpkins with tin foil. Form the foil into the top cavity of the pumpkin, wrapping it over the lip.

Cooking

• Preheat your oven to 375 degrees.

• Place pumpkins in a glass baking dish.

• Add a little water to the baking dish

• Check after 15 and 30 minutes, add water if needed.

• Cook for 45 minutes

• Start checking at 30 minutes

• If pumpkins are soft to the touch on the outside, they are done.

• If rock hard, let them cook a little longer.

• Take them out of the oven

• Be careful transferring the pumpkins to a plate.  Support the bottom with a sturdy flipper-spatula and have someone help steady the transfer while wearing hot-mitts or similar.  The pumpkins will be VERY hot.

• Remove the tin foil and replace with original lid.

Serve

Serve to your guests with a sturdy spoon to make it easier to dig around and scoop out the pumpkin squash. 

Leftovers

After the pumpkins are in the oven, you can take any leftover ingredients, throw them in a pot with some chicken broth, minced garlic and butter on top, then cook on low while the pumpkins are in the oven.  Stir it a few times in the process.  This will provide a bunch of tasty leftovers.

Teach me

Finally, if there are some highly experienced campers, and you know how to create a baking environment out of a campfire, I would love to learn.  Share if you know how….. we’ll be watching for it.

Steve and Kathy Royce 

Steve’s Savory Stuffed Pumpkins

What you need

Adjust all ingredients to taste and party size

1 Sugar, or Pie Pumpkin per person

1-2 pounds Smoked Turkey, Ham, Sausage

1-2 Apples (peel if preferred)

To taste Garlic, minced

To taste Any veggies you like, chopped*

6 cups Chicken broth (or veggie if preferred)

Butter

What you do

Prepping

• Cut the top of the pumpkins. Make each cut different for later identification

• Remove seeds and guts from the pumpkins. Leave the meat in place

• Dice all the veggies

• Cube the meat. If any of your meat isn’t cooked, cook it now

Assembling

• Fill each pumpkin about 1/3 full with broth

• Add a teaspoon or so of garlic, if desired

• Let each person “stuff” their pumpkins with their preferred ingredients

• Make sure each person remembers their cut design!

• Add a tablespoon of butter on top of the stew and cover the tops with foil

Baking

• Put each pumpkin in a baking dish with a shallow water bath

• Bake at 375 for about 45 minutes. After 15 and 30 minutes check the water level

• They are done when the pumpkin starts to feel soft to the touch

• Transfer to plates very carefully! Support the bottom and don’t burn yourself

Eating

Use a sturdy spoon to scoop out pumpkin as you eat your stew

*Veggie ideas

Add whatever veggies you like. Try onions, mushrooms, sweet red or yellow peppers, sugar peas, beans, water chestnuts, broccoli, cauliflower, potato, sweet potato, zucchini, yellow squash… What’s your favorite?