HG is not fond of pumpkin. Dislikes pumpkin pie and all the other pumpkin-inspired foods prevalent during autumn and early winter. Once tasted potimarron (pumpkin) soup in a Paris bistro. Bland. However, HG is flexible. HG is willing to taste any of BSK’s dinner creations. Invariably, HG finds them rewarding. And, that’s what happened last night. BSK cut the top off a pumpkin (from Ocean Mist Farm) and hollowed out the interior. This is what BSK mixed with ground beef: Leftover orzo, cinnamon, nutmeg, onions, garlic, jalapenos, toasted pignoli nuts, parmesan, blue cheese, spinach, salt and pepper. It went into the oven for a long, slow bake. The result was a spectacular dish. The savory meat stuffing partnered beautifully with the pumpkin which had achieved the soft sweetness of a baked sweet potato. Spice loving HG added a spoonful of Chinese garlic chili sauce to HG’s robust portion. Drank many glasses of pinot noir. Once more, BSK improvised a lush warming dinner that chased away the chills of Prince Edward Island winter.
Loved this pumpkin post–and relieved. More days (four) than usual without a fresh HG post. re pumpkins: Passing fields in autumn adorned with great populations of pumpkins, I always wonder at what a waste they are: the damn things ought to taste delish, but they don’t. It’s enough of a downer to lose one’s faith in a benevolent god.