The Seattle Times - WHEN I WAS a kid, occasionally we would find an enormous zucchini in the garden, one that had been undiscovered beneath broad leaves. My parents would cut the several-pound squash in half, scoop it out, fill it with rice, cheese and herbs and roast it in a pan with an inch or so of water. “Cheese boats,” they called them.
Creative as that was, an overgrown zucchini doesn’t look especially appealing on a dining table. The perfect squash to star as centerpiece at Halloween or Thanksgiving is the ever-lovable pumpkin. It’s not just a decoration for your doorstep.
Festive and attractive, pumpkins are delicious to eat filled with a savory cheesy stuffing. The soft, sweet flesh lends itself to practically any seasoning and style. My favorite version was inspired by childhood, with rice, cheese and herbs, although with today’s sensibilities I might substitute quinoa or farro. For a decadent dish on chilly evenings, Dorie Greenspan’s Pumpkin Stuffed With Everything Good — bread, Gruyere and bacon — is unbeatable. With a rich herb stuffing and sweet squash combined, it’s the best of Thanksgiving all in one dish.
Creative as that was, an overgrown zucchini doesn’t look especially appealing on a dining table. The perfect squash to star as centerpiece at Halloween or Thanksgiving is the ever-lovable pumpkin. It’s not just a decoration for your doorstep.
Festive and attractive, pumpkins are delicious to eat filled with a savory cheesy stuffing. The soft, sweet flesh lends itself to practically any seasoning and style. My favorite version was inspired by childhood, with rice, cheese and herbs, although with today’s sensibilities I might substitute quinoa or farro. For a decadent dish on chilly evenings, Dorie Greenspan’s Pumpkin Stuffed With Everything Good — bread, Gruyere and bacon — is unbeatable. With a rich herb stuffing and sweet squash combined, it’s the best of Thanksgiving all in one dish.