Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
The way we see it, if you’re not eating straight out of a gourd at least once during the month of October, you’re doing it wrong. If you need inspiration, look no further than this whole roasted pumpkin stuffed with wild mushrooms and Gruyère, from chef Danielle Alvarez’s upcoming cookbook, Always Add Lemon.
“I first made this pumpkin for a last-minute booking a friend made at the restaurant,” Alvarez writes. “Normally, we go to the trouble of ordering something special for our regulars and friends, but since they booked last-minute, we had to use what we had. And what we had was a gorgeous pumpkin that looked like it belonged in a fairytale—I knew we had to serve it whole.”
Unfortunately, Alvarez's friend canceled, but since the gourd was already cooked, she decided to serve a piece to everyone at the restaurant that night. “The delight in the guests’ eyes when we popped the lid off and scooped out the glorious mix of mushrooms, cheese and pumpkin was something to behold,” she says.
If you use a bigger pumpkin, Alvarez notes, you'll need to scale up the amount of filling and allow for exponentially longer cooking times, since the heat takes longer to reach the center.
Recipe excerpted with permission from Always Add Lemon by Danielle Alvarez, published by Hardie Grant Books, November 2020.
Enter your registered email below!