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Stuffed Cinderella Pumpkin

Published in Weekly Recipes

Rouge Vif de tempes is an old French heirloom cooking pumpkin commonly known at the Cinderella pumpkin, because its flattened round shape and scalloped edges was the inspiration for the pumpkin that turned into a coach in the Cinderella fairytale.

My wife, Kari, did a stuffed pumpkin for Thanksgiving dinner, 2012. Here's the recipe. I think you can stuff it with a lot of different things.

Ingredients:Cinderella-1

One Cinderella pumpkin

tap water

vegetable oil

Fresh herbs (we used thyme with a little rosemary)

Our Filling

Potatoes

Yellow onion

meltable cheese of your choice

 

Cinderella-2-herbs

Directions:

 

Cut open pumpkin at top and clean out seed cavity,

Add about an inch of water to the inside cavity

Rub a little vegetable oil on the outside of the pumpkin to keep it from cracking

Pumpkin-4-Kari

Add fresh herbs of your choosing

Place on cookie sheet, cover with foil and bake at 350 degrees for 2-3 hours, depending on the size of the pumpkin.

 

 

 

Filling

Boil potatoes and oinions separately

Drain water and add the boiled vegetables to the pumpkin for the last 20 minutes

Add cheese to melt at the very end.