Twice-baked Pumpkin with Cheddar and Sunflower Seeds

August 31, 2020


1 Medium sized pumpkin (2-3 pounds)

1 lb diced and peeled potatoes

6 baby pumpkins

½ cup sour cream

½ cup butter

2 cups shredded cheddar cheese

1 cup toasted sunflower seeds

1 tbsp granulated garlic

¼ tsp nutmeg

2 tbsp salt


Split the medium pumpkin in half and remove the seeds.  Place on a greased sheet pan with the open sides facing down.  Bake for 30 minutes until the skin starts to blister and brown.  Remove from the oven and let it cool for 10 minutes.  Then scoop out the soft pumpkin into a large bowl or counter top mixer.

In a medium saucepan, add the diced potatoes and cover with water.  Cook on medium heat until the potatoes are tender.  Remove from the heat and drain off the water.  Add the potatoes to the pumpkin in the mixer.  Using the paddle attachment, mix until smooth.

Add the butter and mix until it melts completely.  Add the sour cream, garlic, salt, and ½ of the cheese.  Mix for 30 seconds.  Add ½ the sunflower seeds and mix for another 15 seconds.  Then set the mix aside.

Set the oven on 350f.  Cut the top of the baby pumpkins off and remove the seeds. Scoop the pumpkin mix into the baby pumpkins.  Fill them until the mix is domed over the top.  Pace the filled pumpkins on a baking sheet and top them with the remaining cheese and sunflower seeds.  

Bake for 35 minutes until the cheese becomes toasty.  

Serve hot with turkey, roast pork, or duck.  Also good with game meat such as venison, quail, or rabbit

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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