Oh and some bacon. I saw this baked pumpkin recipe in my new Dorie Greenspan cookbook, and I kind of mashed it up with a few other recipes and because my kabocha squash was kind of too small to effectively stuff, I decided to throw it all in the crock pot. Amounts are approximate, because if I’m not baking, that’s pretty much how I roll.
4 slices of bacon, fried, chopped
1 onion, in large dice, sautéed in bacon pan
1 leek, white part, halved lengthwise and sliced, sautéed with onion
3 small potatoes, peeled, chopped, lightly sautéed with onion and leek
Deglaze your pan with white wine vinegar
4 slices slightly stale white bread, cut in about 4 slices in both directions
~4-6 oz gruyère cheese, cubed (a couple of handfuls)
1 cup/half-pint whipping cream
1 cup/half-pint milk (mine was 2%)
1 kabocha squash or smallish pumpkin, peeled, seeded, chopped in large chunks (around 2 lbs)
2 cups chicken bouillon
pepper, thyme and a little nutmeg
So once your bacon, onion, leek and potato are nicely sautéed and the pan’s been deglazed, stir in the bread pieces. Spray a little cooking spray in your crock pot. Line the bottom with about half of your squash, then put in about half of the bread-bacon-veg, then about half of the gruyère cubes, then more bread mixture, then sprinkle the rest of the cheese cubes. Then add the cream, then the milk, then grind some black pepper on top, and add a liberal amount of thyme, and a few pinches of nutmeg. Put the remaining pieces of squash on top, then add the chicken stock and put the lid on.
I ran mine on high for four hours and then on low for an hour or two after that; the last hour or so, I put the lid on ajar so the excess moisture could evaporate. (The stock was to make it OK in the crock pot; the baked versions don’t use stock at all.) The point is that the squash should be nice and tender.
Serve in a bowl, it’s pretty good.