Dana Frank and Andrea Slonecker, authors of Wine Food, make a Giant Stuffed Pumpkin.
If you want some serious ooze and ah's at your holiday table you absolutely have to make our giant stuffed pumpkin from our new book Wine Food. It looks super impressive but it's actually quiet easy to make. [MUSIC] So the huge pumpkin, you know, when you go to the farmer's market you go to the pumpkin patch With the kids and you're like, what can I do with this giant pumpkin? It's so beautiful. Can I wat it? Yes you can. It's such a great way to feed a crowd in a way that is very, very exciting and something very different too. Sort of, green earthiness of the kale is really starting to come out. And is a wonderful [UNKNOWN] with the mushrooms. [MUSIC] [MUSIC]. So this is gruyere you can use gruyere or comte what we love about. This cheese is it melts really nicely at also has an amazing. Nutty flavor. So again, we're thinking about these fall flavors and what kinds of things complement each other really well. [MUSIC] [MUSIC] What is amazing is the pumpkin is just perfectly cooked. It's so tender, it's so creamy. My gosh, look at all that! [LAUGH]. Then you get like, the sweetness of the pumpkin is really so good with the mushrooms and the Kale and the earthiness of the cheese, it's super nutty and amazing. [SOUND] We're not just faking it. We'll just be here if you need us. Enjoy, we'll be over here. [MUSIC]