Need a party show stopper recipe for the communal table? Impressive them all with this Savory Stuffed Squash with Gruyère Bread Pudding.
Did you know that pot-lucks and many parties are just around the corner? Got an invite to a Halloween, Thanksgiving, Christmas, New Year’s Eve or insert-your-local-holiday-here party. Any ideas what to bring? I would suggest this Savory Stuffed Squash with Gruyère Bread Pudding recipe. It is a meal in itself, uses seasonal squash, and people will love your dish.
This is exactly what I served this past weekend for my 6th Food Film Marathon and I assure you it was most enjoyed by all. Six years have passed already since I had a fun idea for a party. I plan a day of movies related to food in some way and ask everyone that would attend to bring food for a day long on-going pot luck.
Over the years I have perfected the formula by planning nice socializing breaks in between the movies. People often ask if the guest actually watch the movies. Yes we do! I never enforced this but overall people are quiet and really pay attention. People come and go all day long but this year was a record breaker with 17 people in attendance at once.
The 2016 Playbill
Les Saveurs du Palais (or Haute Cuisine), 2012 – Hortense Laborie is a celebrated chef living in the Perigord region. To her great surprise, the President of the Republic appoints her as his personal cook. She accepts reluctantly but once she has accepted her nomination, Hortense works her heart and soul to produce both a stylish and authentic cuisine. One of my favorite food films ever!
Vatel, 2000- In 1671, with war brewing with Holland, a penniless prince invites Louis XIV to three days of festivities at a chateau in Chantilly. The prince wants a commission as a general, so the extravagances are to impress the king. In charge of all is the steward, Vatel, a man of honor, talent, and low birth.
Volver, 2006 – After her death, a mother returns to her home town in order to fix the situations she couldn’t resolve during her life. Food is present but it is not the biggest food film, but it is a masterpiece. It is directed by Pedor Amoldovar after all! Definitely the hit of the night, everyone was moved by it.
The Angel’s Share, 2012 – Narrowly avoiding jail, new dad Robbie vows to turn over a new leaf. A visit to a whisky distillery inspires him and his mates to seek a way out of their hopeless lives. So this was a tough one because the accent is seriously heavy and we had a hard time understanding the dialog. But it is worth it for the ending!
Feast for your Eyes
And we ate, and ate, and ate. Please come over for dinner this week I have so much leftover. What a feast laid before us: braised beef, butter chicken pie, ham and olive loaf, cheeses, puff pastry bites, guacamole, pumpkin pie, apple crisp, candied pumpkin, profiteroles, éclairs, lime pie. I am forgetting stuff and not everyone has even arrived yet. OMG more food it on the way!
Marina Di Chioggia
Have you ever heard of the Marina Di Chioggia squash? An Italian species, it is an ugly worty beast but possibly the best tasting squash on earth. Also called seafoam squash, it was a deep blue green when I picked it off the vine. About one month late it was mature once it turned dark forest green. The rich, sweet flesh is a deep yellow-orange. One can bake it, make puree and soup. It is fully grow when it weighs about 10 lbs.
I decided to roast mine in one piece and stuff the living daylights out of it. My stuffed squash filling is a savory bread pudding with bacon, rosemary and Gruyère cheese. I was afraid that the flesh would fall apart from what I read but it worked out perfectly.
The stuffed squash sliced beautifully. This Savory Stuffed Squash with Gruyère Bread Pudding was really great and made an impressive party dish.
Savory Stuffed Squash with Gruyère
- 1 large pumpkin or squash 5 to 10 pounds
- 2 Tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 teaspoons dried rosemary
- 6 bacon strips cooked and diced
- 1 baguette
- 1 1/2 cups grated Gruyere
- 1 cup light cream
- 1 cup chicken stock
- 3 large eggs
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- Cut off the top of the pumpkin and remove the seeds and strings.
- Heat olive oil on low. Add onions and garlic until translucent. Add rosemary and cook, stirring, for another minute or two.
- In a bowl beat the cream, stock, eggs, Dijon, salt and pepper well. Add the onion mixture and bacon.
- Cut the baguette into pieces about 1 to 1 1/2 inch square and add to liquid. Stir well and leave to soak for a while.
- Layer half the bread mixture, half the cheese, and the remaining bread mixture, squishing it down to compress until pumpkin is full. Finish with the cheese. Replace the pumpkin lid.
- Bake at 350 F for 1h30min. Remove the pumpkin lid and bake uncovered for 30 more minutes, or until you can pierce the pumpkin flesh through with a knife. Slice pumpkin and serve with stuffing.