From ‘FestFood’, put together by Action Concertée pour la Sécurité Alimentaire (ACSA) in Pointe Saint-Charles in 2007-2008.
When I was a facilitator for community gardens with ACSA, we had the project of making a cookbook by and for participating gardeners, Here is one of my favorite recipes taken from this volume.
1 pumpkin (or squash)
a few slices of bacon or caramelized onions
2 cups of vegetables (beans, carrots, celery, zucchini, etc.)
6 cups chicken or vegetable stock
curry to taste
cubed cheese (mozzarella)
1 whole clove of garlic
croutons with garlic (optional)
Cut off the top of the pumpkin. Remove the seeds. Put the grilled bacon or caramelized onions in the bottom. Add the chopped vegetables. Pour the broth and curry powder to 1 cm from the edge. Add an unpeeled clove of garlic and some cheese cubes. Replace the top and place the pumpkin in the oven on a baking sheet for about 1:30 or 2 hours for a small squash. Check from time to time by pressing with a knife to determine if the pumpkin is tender! Serve with garlic croutons.