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Nov 14, 2007 09:01 AM

Cheese Pumpkin

Hi all -

i bought a cheese pumpkin because it was so pretty a few weeks ago and now for Thanksgiving I want to cook it up...i heard its great to roast - but want to do something easy and guaranteed yummy.

is it really as easy as cut in half, seed it, oil, s&p - but at what temp and how long - or would it be better cubed? should i use anything else like brown sugar or bacon or cinnamon? i have these knorr chipotle cubes i found in the latin section of my supermarket - thought i could crumble up a couple and spread them on.....they are essentially one dried chipotle per cube......been dying to make good use of them.....

any thoughts?


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  1. In her snazzy cookbook Spice, Ana Sortun suggests cheese pumpkins for Pumpkin Borek, an eastern Mediterranean savory pie. You want easy, so maybe you don't want to get into making yorek dough that this recipe requires, but you can follow the guidelines for how to cook the pumpkin.

    She advises cutting it into chunks and roasting for 20 to 30 mins at 350. Then puree.

    If you want to do the borek:
    Prep a 10-inch baking dish. Sautee some onion, garlic, spices (maybe even some chipotle??) Put pumpkin back in blender with the sauteed stuff and a cup of milk (she started with a 6lb pumpkin).
    Add 3 eggs and some melted butter, puree again.

    Then she pulls out yufka dough... I think you could certainly try it with phyllo or puff pastry or just bake it plain as a puree. She layers the dough with pumpkin and fresh mozzarella chunks. On top she mixes 1/2 cup pumpkin with 3 egg yolks and 1/4 cup flour and lets that seep into the rest of the casserole.

    Bake for 40 to 50 mins at 350 until puffy and golden on top.

    YUM! I would love to hear how you like the flavor on the cheese pumpkin!