pumpkin tureen
These ingredients were originally created by Mollie Katzen at The Moosewood Restaurant and published in her Enchanted Broccoli Forest cookbook in 1995. I make them individually for ease of preparation and serving.
prep time
20 Min
cook time
method
Bake
yield
2 serving(s)
Ingredients
- 2 small pumpkins (2 lbs ea)
- 1 tablespoon butter
- 1/4 cup onion, finely minced
- 1 teaspoon horseradish, prepared
- 1 teaspoon mustard, prepared
- 1 to 1-1/2 cans evaporated milk, lowfat
- 2 slices rye bread, cut in 1" cubes
- 1/2 cup swiss cheese, grated, packed
- 1 dash salt, pepper, cayenne, nutmeg, to taste
How To Make pumpkin tureen
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Step 1Prepare pumpkins as though you were going to make a Jack-O'Lantern, scooping out seeds and stringiness.
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Step 2Divide ingredients
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Step 3Rub the interior of each with softened butter
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Step 4Add remaining ingredients. Fill with evaporated milk to 2" of top, stirring to mix all. Replace the tops, wrapping with tin foil in case of shrinkage. Place tureens on a cookie sheet and place in oven. -
Step 5Bake at 350 degrees for 60-90 minutes or until tender. Tenderness test: Remove lid and stick fork gently into one of the sides. There should be scant resistance.
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Step 6To Serve: Scoop deeply to bring up some pumpkin pieces from sides and bottom.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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