Grazing with Gary: Let's stuff pumpkins – with shepherd's pie, cheesecake, stuffing flavors

Happy October! Boy, this weekend reminded me that fall is here. I had to find my jacket, pull out the umbrella and even had to turn on the heater for a little bit. However, this week we are warming up to the 90s. It's fall, y'all. This weekend is another packed with activities. Folsom has a Soap Box Derby, Auburn has the wine, beer and ale festival, Loomis has the Eggplant Festival, Rocklin has a Makers Fair, Placer County has the Farm and Barn Tour, and Elk Grove has its Giant Pumpkin Festival. Speaking of giant pumpkins, all our local pumpkin patches have opened, and we have many options right here. Green Acres has a fabulous selection of pumpkins and gourds, Skyline Farms on Bell Road has its patch open, Dueling Dogs' patch is open, Farmers Market on Saturdays has pumpkins, and Ricky Ranch in Granite Bay has a fun patch with activities for the family. This week, we are stuffing pumpkins. Yep, that is right, we are going to bake, stuff and enjoy a whole pumpkin. First, we mix a little of my Irish heritage with pumpkin to get a shepherd's pie stuffed pumpkin. The second recipe is for a cheesecake-filled pumpkin. Oh my, this is just crazy and when you bring this baked pumpkin to the table and make the cut into the pumpkin and pull out velvet smooth cheesecake, your guests will be blown away. Last, let's stuff a pumpkin with Thanksgiving stuffing flavors. Happy fall, y'all!! Shepherd's Pie Stuffed Pumpkin Ingredients 1 large or 2 small pie pumpkins 1 ½ lbs. russet potatoes peeled and cut into 1-inch pieces 1 ½ lbs. ground beef or lamb 1 onion minced 2 cups chopped mushrooms (optional) Salt and pepper ¼ cup flour 1 tablespoon tomato paste 2 cups chicken or beef broth 1 ½ teaspoons minced fresh thyme 2 teaspoons Worcestershire sauce 2 tablespoons butter ½ cup half-and-half 2 cups frozen pea-carrot medley, thawed (optional) 2 apples and fresh rosemary for garnish (optional) Instructions 1. Preheat oven to 375 degrees F. 2. Cook the potatoes. Cover potatoes with water in a large saucepan. Bring to a boil then reduce to a simmer and cook until tender, about 15 minutes. 3. Prepare pumpkin. Cut the top of pumpkin to create a lid, as shown in photos. Clean out seed with a spoon, scraping the insides down to the pulp. Reserve seeds to roast later, set the lid upside-down in a glass of water to soak the stem. Set pumpkin aside. 4. Cook and drain meat. While potatoes are cooking, brown meat in pan over medium heat, breaking meat up with a spoon, until meat is cooked through, 3-5 minutes. Remove from heat and drain, reserving 2 tablespoons fat. 5. Sauté Aromatics. Add reserved fat back to pan and heat on medium. Add onion, mushroom (optional) and ¼ teaspoon salt and sauté until softened, about 5 minutes. Stir in flour and tomato paste and cook, stirring, until flour is incorporated, about 1 minute. 6. Simmer filling. Whisk in broth, thyme, Worcestershire into onion mixture, scraping pan as you go, and bring to a simmer. Return meat to pan and cook medium-low until sauce is thickened, about 6-8 minutes. Test for flavor and add salt and pepper to taste. 7. Add peas, carrots into mixture (optional). 8. Mash potatoes. Drain potatoes, return to hot pot and mash until smooth. Stir in butter, then Half-and-Half. Season with salt and pepper to taste. 9. Prepare pumpkin. Rub the inside of the pumpkin(s) with salt. Set each pumpkin in a small roasting pan or casserole dish. Surround pumpkin with quartered apples and rosemary. Fill pumpkins two-thirds full of meat mixture. Fill pumpkins to bottom of opening with mashed potatoes. Replace the tops of the pumpkins. 10. Cook. Bake in oven for approximately 90 minutes or until pumpkin "gives" when you squeeze the sides. It may take longer than 90 minutes depending on the size of the pumpkin. 11. Broil. If you would like to brown the mashed potatoes, broil them for 3-5 minutes with the pumpkin lid removed. Cheesecake-stuffed pumpkin Ingredients 1 (4-lb.) pumpkin (about 6" wide)3 (8 oz.) blocks of cream cheese¾ c. granulated sugar2 large eggs1 tsp. pure vanilla extract¼ c. sour cream2 tbsp. all-purpose flour1 tsp. pumpkin spice¼ tsp. kosher salt Instructions 1. Preheat oven to 325°. Using a sharp knife, cut top off the pumpkin. Use a spoon to scrape insides out of pumpkin, making sure to get all the strings and seeds. Save top and discard or roast pumpkin seeds. 2. In a large bowl using a hand mixer, beat cream cheese and sugar until no lumps remain. Add eggs and vanilla and beat until incorporated, then mix in sour cream. Add flour, pumpkin spice, and salt and mix until combined. 3. Pour filling into pumpkin and place on a large baking sheet along with top, if desired. 4. Place a large baking dish filled with water on lower oven rack and place baking sheet with pumpkin on oven rack in middle of oven. Bake until cheesecake is set, about 1 hour 30 minutes. Let cool at room temp for 1 hour, then refrigerate until chilled, at least 4 hours and up to overnight. Thanksgiving-stuffed pumpkin Ingredients 5-6 pounds of a pumpkin 1.5 pounds minced/ground beef ¾ cup finely chopped onion 1 small green pepper (chopped) 8 ounces of tomato sauce 1.5 cups cooked rice 2 eggs beaten 1/2 cup of finely chopped fully cooked ham 1 garlic clove (minced) ½ tsp pepper 1 tsp dried oregano ½ tsp cider vinegar 1 tsp salt Instructions To make stuffed pumpkin, start by first washing the pumpkin thoroughly. Then, draw a circle around the top stem and cut it and put it aside. Discard the seeds and loosen the fibers from within the pumpkin. You can use the pumpkin seeds in salads or have them as a healthy snack. Once done, keep the pumpkin in a large Dutch oven and fill it with boiling water to a depth of almost 6 inches. Now add 0.5 teaspoons of salt. Cover the pumpkin with the top you had set aside and allow it to simmer for half an hour or till the time the pumpkin becomes almost tender. Ensure it still holds shape. You would not want it to become too tender as it would easily break. Now, remove the water carefully from the pumpkin and pat it dry, while allowing it to cool. Meanwhile, cook the minced beef, green pepper and onions in a large skillet on medium heat. Continue to cook it until the meat no longer remains pink in color, and the vegetables tender. Once done, let it cool. Place the mixture, thus created, in a large bowl and to it add cooked rice, ham, tomato sauce, sautéed garlic, eggs, pepper, oregano, vinegar and the remaining 0.5 teaspoons of salt. Mix well. Now, in a shallow and sturdy baking pan, place the pumpkin and firmly pack the beef and rice mixture (that you mixed in a large bowl) into it. Cover the top and bake the pumpkin at 350° for 1 hour, leaving the baking pan uncovered. Once done, let it stand for not less than 10 minutes. Once done, ensure you remove the top and if you prefer to use a paper towel to let out excess moisture from the top of the meat. Now slice the pumpkin into 6-8 wedges and serve. Enjoy this delicious Thanksgiving treat with your loved ones.