Stuffed Pumpkin Recipe

Prepare pumpkins

Preheat oven to 375°F (190°C). Slice the tops off the pumpkins (reserve lids) and scoop out seeds and stringy flesh. Brush the inside lightly with 1 tbs olive oil and season with 1 tsp salt and 1/2 tsp pepper. Place pumpkins and lids on a baking sheet, roast for 30–40 minutes until flesh is just tender but holds shape. Remove and set aside.

Brown and sauté aromatics

Season short ribs with 1 tsp salt and 1/2 tsp pepper, lightly dredge in flour. In a heavy Dutch oven over medium-high heat, add 2 tbs vegetable oil and brown short ribs on all sides, working in batches. Transfer browned ribs to a plate. Add diced onion, carrot and celery to the pot and cook 6–8 minutes until softened. Add garlic and tomato paste, cook 1–2 minutes until fragrant.

Deglaze and braise

Pour in 2 cups black lager to deglaze, scraping up brown bits. Add 2 cups beef stock, thyme sprigs, bay leaf and 1 tsp brown sugar. Return short ribs to the pot, bring to a simmer. Cover and transfer to oven (or keep on stovetop) and braise at 325°F (160°C) for 2½–3 hours until meat is fall-apart tender.

Shred and reserve liquid

Remove ribs, discard bones, and shred meat with forks. Strain braising liquid into a saucepan, skim fat and reserve about 2 cups for gravy and finishing the filling. Reduce if too thin until slightly syrupy. Keep shredded short rib warm.

Bring 3 cups water and 1 cup milk to a simmer in a saucepan. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring often, for 20–25 minutes until thick and creamy. Stir in 2 tbs butter, 1 cup grated cheddar, 1 tsp salt and 1/2 tsp pepper. Keep warm.

Combine 1 cup wild rice blend with 2 cups water or stock and 1/2 tsp salt in a saucepan. Bring to a boil, reduce to low, cover and simmer for 35–45 minutes until grains are tender and liquid absorbed. Stir in 1 tbs butter and fluff with a fork.

Heat 1 tbs duck fat or olive oil in a skillet over medium-high heat. Add shredded duck confit and sear 3–4 minutes until edges crisp. Remove and keep warm. This will be folded into the pumpkin filling at assembly.

In a sauté pan, melt 1 tbs butter over medium heat. Add halved baby carrots and 1/2 tsp salt, sauté 6–8 minutes until tender and lightly caramelized. Remove carrots and keep warm. In the same pan, add sliced mushrooms and sauté until they release juices, about 5–6 minutes. Add 2 tsp chili crisp and 1 tsp soy sauce, toss to coat and cook 1 more minute. Remove from heat.

Toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant. Drizzle with 1 tsp honey and sprinkle 1/4 tsp salt, toss and remove from heat. Chop if necessary.

Warm 2 cups reserved braising liquid in a saucepan. Whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk into simmering liquid. Cook until slightly thickened, 2–3 minutes. Finish with 1 tbs butter for sheen and adjust seasoning with salt and pepper.

Spoon a layer of creamy grits into the bottom of each roasted pumpkin (about 1/2 cup each). Add a scoop (about 3/4 cup) of Ralston Farms wild rice. Fold shredded short rib and crisped duck confit together and fill the pumpkin, mounding slightly. Tuck sautéed carrots around the sides and spoon chili crisp mushrooms atop the filling. Drizzle with braising gravy and sprinkle toasted walnut crunch over the top. Garnish with chopped parsley and microgreens. Serve with the reserved lids alongside or slightly ajar.