It must be November because, once again, my counter is covered with pumpkins and onions.  Here are two relatively simple but unusual and extraordinary recipes to use them up.  Try to make the onions the day before--they taste even better the next day!

Stuffed Pumpkin
1 small-medium pumpkin
1 1/2 - 2 cup cooked brown rice
1/4 pound cheddar cheese cut into 1/2-inch cubes
2-3 cloves of garlic, chopped
1/4 cup sliced scallions
1 Tbsp fresh thyme, or 1 tsp dried
1/3 cup heavy cream
1/4 tsp grated nutmeg

Preheat oven to 350 degrees. Cut a cap from the top of the pumpkin at a 45-degree angle.  Make the cap large enough so you can clear away the seeds and strings from the cap and inside of the pumpkin.  Season the inside of the pumpkin generously with salt and pepper.  Place the pumpkin into a frying pan with raised sides, or a Dutch oven just slightly larger than the pumpkin.

Toss together the rice, cheese, garlic and herbs. Season with pepper and pack the mix into the pumpkin until it is almost completely filled.  Stir the cream with the nutmeg and a little bit more salt and pepper and pour it into the pumpkin. The ingredients should be very moist.  Replace the cap.

Bake the pumpkin for 1 1/2 to 2 hours or until the contents are bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife.  Remove the cap with 20 minutes to go so the top of the stuffing browns a bit.  Serve in slices, like a pie.

Glazed Braised Onions
1 1/2 lbs peeled yellow onions
2 Tbsp honey
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp tomato paste
1 cup white wine
1-2 cups water
1 dry red chili pepper (optional)
salt

Place onions in a single layer in a large flat frying pan.  Cover the onions with the white wine, diluted with water.  Mix together the olive oil, salt, sugar, dry red chili pepper, vinegar and tomato paste in a separate bowl, and then add to the onions.  Cover and boil for 10 minutes stirring occasionally.  Continue to boil until the water is gone and the onions begin to glaze.  Stir from time to time to prevent burning or sticking.  Remember to discard the red chili before serving. 

Bon appetit!
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