Pumpkin stuffed with Fontina, Italian sausage and macaroni cheese

November 2, 2013September 9, 2022 Belinda

This is a recipe from a book I purchased recently called ‘Melt” based around different macaroni and cheese recipes. It’s terrific and this is a real winner.

Serves 4

1 sugar pumpkin or other sweet variety (not a carving pumpkin), about 5 lbs
Sea salt and freshly ground black pepper
1 tbsp olive oil
1/4 lb mild Italian pork sausage, skins removed
4 oz elbow macaroni
5 oz fontina cheese, cut into 1/4 inch cubes
2 oz gruyere cheese, cut into 1/4 inch cubes
4 scallions, diced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1 cup heavy cream

Preheat the oven to 350F

Cut out a circle from the top of the pumpkin – the way you would to make a jack-o’-lantern and set aside.

Scoop out the seeds and strings as best as you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep) and bake for 45 minutes.

Meanwhile, warm the olive oil in a saute pan over medium heat.

Crumble the sausage into small chunks and cook until lightly browned.

Remove the sausage from the pan with a slotted spoon and set aside to cool.

Discard the drippings or save for the gravy.

Also while the pumpkin bakes, cook the pasta in a large pot of salted, boiling water until al dente.

Drain through a colander and rinse with cool water to stop the cooking process.

In a bowl, toss together the fontina, gruyere, sausage, pasta, scallions and herbs.

When the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese mixture.

Pour the cream over the filling.

Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes of cooking so the cheese on top of the filling can get properly brown.

If the top cream still seems a bit too wobbly, give it another 10 mins in the oven.

The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake!

Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile.

You can serve this dish two ways;

Cut it into individual servings or just scoop out the insides, including some of the

pumpkin flesh for each serving.

Season to taste and enjoy!

Accompaniments · Do-ahead · Holiday Food · Sauces · Vegan

Cranberry and apricot sauce

October 28, 2013September 9, 2022 Belinda

Something a little different that goes so well with turkey, pork or ham

Makes 2 1/4 cups

2 tbsp vegetable oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of freshly grated nutmeg
1 lb fresh or frozen cranberries
3/4 cup dried apricots, finely chopped
3/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 tsp fresh lemon juice
Kosher salt and freshly ground black pepper

In a medium saucepan, heat the oil.
Add the shallot and garlic and cook over moderately high heat, stirring, 2 minutes.
Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst; 5 minutes.
Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes.
Stir in the lemon juice: season with salt and pepper.
Let cool before serving

Do-ahead · Holiday Food · Meat

Cornbread dressing with sausage and fennel

October 28, 2013September 9, 2022 Belinda

A lovely recipe adapted from Bon Appetite magazine.

Make this weeks ahead, freeze and bring out the day before you need it, to thaw slowly.

8 cups cornbread cubes (dried out)
1lb bulk Italian sweet sausage meat or chorizo
10 tbsp (1 1/4 sticks) butter
1 large fennel bulb, chopped, plus some fronds for serving
4 celery stalks, peeled and chopped
10 scallions, white and pale green parts only, thinly sliced
3 garlic cloves, finely chopped
2 Bosc or Comice pears, peeled and chopped
1/2 cup Sauvignon Blanc or other dry white wine
3 tbsp finely chopped Italian parsley
1 1/2 tbsp chopped fresh marjoram or oregano
1 1/2 tbsp chopped fresh thyme
1 tsp dried sage leaves
2 cups chicken broth
Kosher salt and freshly ground black pepper
3 extra large eggs, beaten to blend

Preheat oven to 300F
If you don’t buy the pre-bagged cornbread cubes, then divide your cornbread cubes between two baking sheets. Bake, tossing occasionally, until beginning to brown in spots, 40 to 45 minutes.

Meanwhile, cook the sausage meat in a large skillet over medium heat, breaking up with a spoon, until dark brown, 6 to 8 minutes.
Using a slotted spoon, transfer the sausage meat to a small bowl. Let cool

Reduce the heat to medium and heat 8 tbsp butter in the same skillet. Add the fennel, celery, scallions and garlic and cook, stirring often, until the vegetables are tender, about 15 minutes.
Add the pears and wine, increase the heat to medium high and cook, stirring occasionally, until the wine is almost completely evaporated, about 5 minutes.

Increase the oven temperature to 400 F.
Butter a 13 x 9 x 2 inch baking dish.
Combine sausage, fennel mixture, parsley, marjoram, thyme, sage and 1 1/2 cups broth in a large bowl.
Add the cornbread and toss to combine: season with salt and pepper and let sit for about 10 minutes, then add the remaining 1/2 cup of broth and toss, adding more broth if necessary. (The bread should be moist not soggy)
Add the eggs and mix gently just to combine.
Transfer the dressing to the prepared baking dish and dot with the remaining 2 tbsp butter.

Cover the dressing with foil and bake until heated through, about 30 minutes.
Remove the foil and bake until the dressing is golden and crisp on top, 20 to 30 minutes longer.
Serve topped with the fennel fronds.

Appetizers · Holiday Food · Vegetable-related

Roasted butternut squash, spinach and feta tartlets topped with pine nuts.

October 27, 2013November 3, 2018 Belinda

Once the cooler weather arrives, I just love cooking with pumpkins and squashes. This is a twist on the Greek dish, Spanakopita but has the addition of roasted butternut squash and pine nuts to add sweetness, along with the spinach and feta cheese. So good!!
You can also add sweet potato instead of the squash and replace the dill with other chopped herbs, like parsley or basil or use sun dried tomatoes, or some diced bacon with the onion. If you don’t like feta cheese, try parmesan or mozzarella or even a blue cheese.

6 sheets filo (phyllo) pastry, thawed
2 cups peeled, diced small butternut squash
5 tbsp extra virgin olive oil
1 onion, finely chopped
1 bunch fresh spinach (around 8 oz) stems removed, chopped
1 tbsp finely chopped fresh dill
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 oz feta cheese, crumbled
1 tbsp melted butter
2 tbsp raw pine nuts

Preheat the oven to 350 F
Toss the diced squash with 1 tbsp of olive oil, place in a single layer on a baking tray and cook for 15 minutes.
While the squash bakes, heat 2 tbsp olive oil in a frying pan over a medium heat.
Cook the onion for 6 minutes, then add the spinach and cook for 4 minutes, stirring regularly.
Stir in the dill, salt and pepper and remove from the heat.
Stir in the crumbled feta and baked squash (keep the oven heated to 350 F) and set aside.
Combine the remaining 2 tbsp olive oil with the melted butter in a small bowl.
Place 2 filo sheets side by side on a work surface and brush each sheet evenly with the butter-oil mixture.
Place 2 more sheets on top and brush with butter-oil, then repeat once more.
Cut each stack into six 5 inch squares, for a total of 12 stacks with 3 sheets each.
Lightly grease a standard 12 cup muffin pan with butter-oil mixture.
Place each square filo stack into a muffin cup, pressing gently to mould the pastry into the bottom.
Spoon 1/4 cup of the spinach-pumpkin filling into each and fold the extra pastry back over the filling, roughly crumpling around the edges so that the filling is still exposed.
Brush the edges with the remaining butter-oil mix.
Sprinkle pine nuts in the middle of each tart.
Bake for 18 minutes, then remove from the oven and transfer the tarts from the muffin pan to a cooling rack.
Let cool slightly then serve.

Variation ; Instead of making 12 muffin-size tarts, you can make four individual pie-sized tarts or one larger pie

Do-ahead · Gluten Free · Holiday Food · Soup

Intense creamy mushroom soup

August 13, 2013September 9, 2022 Belinda

This soup originally came from the Bernardus Lodge in Carmel Valley and is well worth making.

Serves about 4 generous portions

10 x 5inch Portabello mushrooms, cubed to about 1/2 inch
3 slices Applewood smoked bacon cut into 1/2″ pieces
10 shallots, skinned and sliced. (Shallots are sweeter than onions)
4 cups chicken stock
5 drops truffle oil, per bowl
salt and pepper
3 large cloves of garlic, minced
1 leek, sliced to 1/2 inch pieces and cleaned
1 750 ml bottle of Pinot Noir
4 cups cream
8 tbsp goat cheese, at room temperature
Chanterelle mushrooms, for decoration

In a heavy bottomed saucepan, sweat out the bacon, shallots, garlic and leeks in a mixture of butter and olive oil.
Add the Portobello mushrooms and continue to sweat until about 90% of the moisture from the mushrooms has evaporated.
Add the Pinot Noir and reduce until about 1/2 is left.
Cover the mushrooms with the chicken stock and reduce to a slow simmer.
Cook for about 20 to 30 mins, add the cream, slowly bring to a boil and simmer for 5 mins.
Puree in a blender.
Season well and pass through a fine sieve and keep warm.
When serving, sprinkle the truffle oil, the crumbled goat cheese, or sprinkle some sauteed chanterelles (in butter) or some small garlic croutons.

Do-ahead · Holiday Food · Pasta

Pumpkin Mac and Cheese!

December 6, 2012September 9, 2022 Belinda

Lovely for the Holidays.

12 oz box of Macaroni pasta
2 tbsp butter
2 tbsp flour
1&1/2 cups milk
3/4 cup pumpkin puree, fresh or canned
1/2 tsp salt
1/4 tsp black pepper
1 tsp mustard powder (I use Colmans)
1 heaped tsp dried sage
6 to 8 oz sharp cheddar cheese, grated. (I grate my own from a block of good quality cheddar, because that commercial pre-grated stuff is so full of additives that it doesn’t melt properly. Isn’t that gross!)
Pumpkin pie spice is nice sprinkled on the top

Bring water to boil in a large saucepan, salt it and put the macaroni in. Cook according to the package instructions, drain and return to the pot.

While the pasta is cooking, melt the butter over low heat in a medium saucepan. When the butter is melted, add the flour and stir, cooking gently for about 1 minute.
Add the milk and whisk together to avoid clumps. Bring to a simmer, whisking all the time till the sauce starts to thicken.
Add in the pumpkin, salt, pepper, mustard powder, nutmeg and sage.
Stir together.
Add in the cheese and stir until the cheese is melted into the sauce and combined.
Pour the cheese sauce over the macaroni and stir together until the macaroni is coated.
Sprinkle a little pumpkin pie spice over each serving and enjoy!!

Do-ahead · Holiday Food · Meat

Butternut squash bread pudding

December 5, 2012September 9, 2022 Belinda1 Comment

Gorgeous!! Serves 4 -6

Preheat oven to 375 F

3 cups butternut squash, cut into 1 inch cubes
2 tbsp olive oil
salt and pepper
ground or dried sage
4 cups sturdy, day old French or Italian bread, cut into large cubes
2 tbsp butter
2 tbsp olive oil
3/4 cup minced shallots
3 garlic cloves
1/2 lb sweet Italian or spicy Italian pork sausage
1/2lb sliced mushrooms
1&1/2 cups kale, chopped
1 cup half and half
2 cups whole milk
4 large eggs
3/4 cup freshly grated parmesan cheese
1 to 1&1/2 cups shredded mozzarella or fontina cheese

Cut the squash into 1 inch cubes. Oil a cookie sheet and toss the squash in the olive oil. Season with the salt, pepper and dried or ground sage. Bake at 375 F for 40 to 45 mins.

Cut the bread into large cubes and put in the oven for about 5 minutes while the squash is cooking.
Remove to a large bowl.

Meanwhile saute the minced shallot in the olive oil and butter until wilted.
Add the minced garlic and saute briefly until soft then add the mushrooms and cook them through.
When the mushrooms are browned and nearly done cooking, add the chopped kale and saute for a few minutes. If necessary, add a little more oil. Season all with salt and pepper then remove from the pan and place all the cooked vegetables in the bowl with the cooked bread.

Use the same pan to cook the sausage. Remove the casings from the sausages, break up the meat in the pan and cook through. Add a little more olive oil if there’s not enough in the pan, to keep the meat from sticking.
Add the cooked sausage to the bowl with the vegetables, along with the squash when it’s cooked through.

Whisk the eggs, in another bowl and add the half and half, then the milk and stir in the cheeses.
Pour the mixture into the large bowl with the bread/vegetable/sausage mixture and mix it all together with a wooden spoon.
Let it sit for at least 15 mins in order for the bread to soak up the liquid.
You can also make the recipe to this stage and refrigerate overnight letting the bread soak well in the juices.
Pour it into a greased 9 x 13 inch casserole dish and bake at 375 F for 35 to 40 minutes.
You can turn on the broiler to get it a little more browned near the ned of the cooking.

This recipe also reheats really well for leftovers!

Do-ahead · Gluten Free · Holiday Food

Brussel sprouts and butternut squash with warm maple mustard dressing

November 29, 2012September 9, 2022 Belinda

Brussels sprouts and butternut squash are simply roasted together and then tossed with a gorgeous and simple dressing of balsamic vinegar, maple syrup and grainy mustard for an easy and delicious Fall staple.

1lb brussels sprouts
1lb peeled, diced butternut squash, (about 1 inch dice)
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3 tbsp good balsamic vinegar
2 tbsp grainy mustard
1 tbsp maple syrup
leaves from 2 small sprigs of fresh rosemary, minced
1 clove of garlic, minced

Preheat the oven to 400F

Toss the brussels sprouts and butternut squash with olive oil and season with salt and pepper.
Arrange in a single layer on a rimmed 9 x 13? baking sheet.
Roast for 35 minutes, turning twice, until the vegetables are tender inside and browned in spots on the outside.
Meanwhile, whisk together the balsamic vinegar, mustard, maple syrup, rosemary and garlic. (Or blend together in a small food processor)

When the vegetables are done, transfer to a serving bowl.
Drizzle with the balsamic mixture and toss to coat.
Serve immediately

Appetizers · Gluten Free · Holiday Food

Bacon wrapped dates in a cream sauce

July 9, 2012 Belinda

These are not for the faint hearted or calorie conscious, but are delicious as a little starter. I don’t yet have a photo, but for now you can just picture them in your mind! Unctious!!

Serves 6 as a starter
12 rashers of bacon (streaky)
24 pitted Medjool dates

Sauce
Large knob of unsalted butter
1 clove garlic, finely chopped
1 large shallot, finely chopped
5 fl oz dry white wine
1 ¼ cups whipping cream
2 heaped tsp grain mustard
Salt and freshly ground pepper
Chopped parsley to garnish

Preheat the oven to 450F
Hold a rasher of bacon by one end and use the blunt end of a knife to gently stretch it out by another quarter – this helps make the bacon crisper when cooked. Repeat with all the bacon. Cut each rasher in half and roll one half around each date.
Refrigerate while you make the sauce
Melt the butter in the frying pan over a gentle heat, add the garlic and shallot and sweat gently for about 5 mins until soft but not colored
Add the wine, turn up the eat and boil until the liquid is reduced by half.
Strain the mixture through a sieve and return to the pan. Add the cream and mustard bring to a rolling boil and boil for 30 secs. Season if necessary (bear in mind that the bacon is salty)
Divide the mustard /cream mixture between six 4 inch diameter gratin dishes.
Add four dates to each dish.
Bake for 8 to 10 mins until the sauce is bubbling and the bacon browning.
Finish off the dish with 2 minutes under a very hot grill to really crisp up the bacon.
Serve sprinkled with parsley and serve with some granary bread