|I'm handy with a whisk and a screwdriver.|
So here's what you'll need, and be prepared for a larger-than-usual grocery bill:
2 medium-sized pumpkins, about the size of a kindergartener's head
1 cup wild rice (or wild rice blend, like the one I used)
2 cups chicken stock
1 Tbsp butter + more for smearing and sauteing (total? about 4 Tbsp)
1 Tsp salt + more to taste
7 garlic cloves, hacked into big chunks (just do it)
1 medium onion, chopped
3 celery stalks, diced
20ish mushrooms, sliced
1/3 lb Gruyere cheese, grated
3/4 cup hazelnuts
1/2 tsp ground nutmeg (as fresh as you can get it)
Before they get their rice filling, those pumpkins need to bake for a while at 350. I'd say an hour is a good amount of time. But scrape out the guts first. How? After surveying a group of my most serious foodies on Facebook and using my imagination, I decided to carve it... well, like a pumpkin. Saw around the top with a paring knife or serrated knife, then find some sort of thin metal object to catapult the lid across your kitchen. I used a flathead screwdriver, but a crowbar would work, too.
Once the guts are out, smear the insides of the squash with butter, put the lids back on your squashes and place them in a 9x13" pan (I prefer Pyrex). Open oven, insert pan. Bake - like I said - for an hour. While you wait...
Next, saute up the following the garlic and onion, adding a swish of salt (because that's what fancy cooks do). When the g & o are glossy and starting to get soft, add the celery and mushrooms. When that's all about halfway cooked (not fresh, but not wilty), transfer the works to a bowl. Stir in the nuts, Gruyere and nutmeg. Taste it to see if it needs salt. It probably does, so add some.