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pumpkin tureen

JansTheCook avatar
Recipe by
Jan Cook
@JansTheCook
Gainesville, FL

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.

yield 2 serving(s)
prep time 20 Min
method Bake

Ingredients For pumpkin tureen

  • 2 sm
    pumpkins (2 lbs ea)
  • 1 Tbsp
    butter
  • 1/4 c
    onion, finely minced
  • 1 tsp
    horseradish, prepared
  • 1 tsp
    mustard, prepared
  • 1 to 1-1/2 can
    evaporated milk, lowfat
  • 2 slice
    rye bread, cut in 1" cubes
  • 1/2 c
    swiss cheese, grated, packed
  • 1 dash
    salt, pepper, cayenne, nutmeg, to taste

How To Make pumpkin tureen

  • 1
    Prepare pumpkins as though you were going to make a Jack-O'Lantern, scooping out seeds and stringiness.
  • 2
    Divide ingredients
  • 3
    Rub the interior of each with softened butter
  • One bowl deliciousness
    4
    Add 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.
  • 5
    Bake 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.
  • 6
    To Serve: Scoop deeply to bring up some pumpkin pieces from sides and bottom.
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