Julia’s Golden Globe: Baked Stuffed Pumpkin

The Golden Globe nominees were announced today and Julie & Julia was one of the films honored.

If you haven’t seen this yet, it’s a wonderful inspiration that it’s never too late to find your passion. In honor of Julia as well as the last days of autumn, I decided to try an easy way to impress with those last remaining golden globes of fall: pumpkins.

For those of who you are wondering, Autumn?, you might be thinking I’m off my calendar especially since the Christmas season is…like next week.

Well, I’m a New Englander and my winters are known by the three feet of snow, blizzards requiring candle-lit baths when the power is out, and lost mittens.

Now that I live in the South, I’m still not used to a “winter” with 60 degree weather and no snow. My skiis sit idly by, waiting…so I might as well celebrate the transition of the seasons…even at this “late game.”

If you are looking for a way to get the “Whoa” from your dinner party guests, try this. It’s super easy and you can jazz it up with adding whatever you want.

Baked Stuffed Pumpkin
Adapted from Julia Child

1 3-lb pumpkin
1 onion, chopped
2 TB butter
3-5 slices of baguette
1/2 tsp thyme
1/2 sage
Salt
Pepper
1/2 cup Parmesan cheese, grated
1/2 cup Cheddar or Gruyere cheese, grated
1 cup chicken stock
1 cup heavy cream
Olive oil

1. Preheat oven to 400F
2. Cut out small top from pumpkin and clean inside
3. Brush outside of pumpkin with olive oil
4. Cut baguette into 1-inch cubes and bake for about 5 minutes to get a little crisp
5. Meanwhile, saute onions in butter
6. Combine onions with bread crumbs
7. Mix chicken stock with heavy cream, add seasoning
8. Layer bottom with bread crumb mixture, then cheese mixture, then stock/cream mixture; repeat until about 1-2 inches from the top
9. Put the “lid” back on the pumpkin and bake until it bubbles
10. Reduce to 325F and bake for about 1 1/2 hours

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