Stuffed Pumpkin with Saffron Cream

(FOX Providence) - We're in the kitchen cooking stuffed pumpkin with saffron cream with Chef Kevin Duffney from the Ironworks Tavern in Warwick.

Stuffed Pumpkin with Saffron Cream

Ingredients:

7 baseball-sized sugar pumpkins
½ cup extra virgin olive oil, divided
1 ½ pounds fresh sea scallops
2 sticks unsalted butter
2 cups brown sugar
1 cup dried cranberries
1 pint spiced rum
8 oz. baby spinach
1 pound diced stale bread, crust removed
Pinch of salt and pepper
Saffron Cream Sauce (see recipe)

Steps:

For the pumpkin:

Preheat oven to 425 degrees. Wash pumpkins thoroughly and pat dry; coat lightly with some of the olive oil.

Bake pumpkins on a cookie sheet with rack for 30 to 45 minutes or until soft to touch. Remove from oven and let cool. Peel and dice one of the pumpkins. Set aside.

Cut off the top of remaining six pumpkins, 1/3 of the way down the pumpkin with a serrated knife and reserve. Using a serving spoon, scoop the seeds completely out, soak seeds covered completely in cold water.

Use your hands to separate the seeds from the pulp. Once all of the seeds are clean, put in a strainer, and rinse. Pat the seeds dry and place on a cookie sheet with a little olive oil, salt, pepper, apple pie spice and Cajun seasoning. Mix to coat evenly, and bake in the oven at 425 degrees, mixing occasionally, for 35 to 45 minutes or until toasted.

For the stuffing:

Heat a large skillet or roasting pan on the stovetop over medium-high heat and ¼ cup of olive oil. When oil is hot, add the scallops. Make sure they are patted dry and not wet when putting in the oil.

Cook until brown on one side. Flip over; add butter, brown sugar, reserved pumpkin and cranberries. When the butter is melted, add the rum, spinach, salt and pepper.
After all of the ingredients are incorporated, mix in the bread until the butter mixture is completely absorbed; remove from heat. The stuffing is now ready to be evenly distributed into the six pumpkins.

After the pumpkins are stuffed, replace tops of the pumpkins and put back on sheet tray and heat in the oven for another 15 to 20 minutes at 425 degrees or until ready to serve.

For the presentation:

On each plate, spoon equal amounts of saffron cream. Sprinkle with toasted seeds and set the pumpkin in the middle. Garnish with shopped spinach if desired.

Tip:

The recipe could be done several hours in advance and held in the oven at 275 to 300 degrees.

For the Saffron Cream Sauce:

Ingredients:

2 shallots, chopped
2 cups white wine
1 teaspoon black peppercorns
2 tablespoons chopped fresh herbs (mix of rosemary, thyme, sage, chervil)
1 tablespoon Spanish saffron
2 cups heavy cream
Pinch of salt

Steps:

In a small saucepan, place the shallots, white wine, peppercorns and herbs. Cook over medium heat, and reduce by a third.

After the wine has cooked down, strain and reserve liquid and discard shallots etc. Add the wine back to the saucepan with saffron and heavy cream and continue to cook until reduced by half, taste to adjust seasonings, and remove from heat.

Restaurant Information:

Restaurant Hours:

Monday - Thursday: 11:30 a.m.-10:00 p.m.
Friday: 11:30 a.m. – 11:00 p.m.
Saturday: (Brunch) 10:00 a.m.-2:30 p.m. / 2:30 p.m.-11:00 p.m.
Sunday: (Brunch) 10:00 a.m.-2:30 p.m. / 2:30 p.m.-10:00 p.m.

Bar Hours:

Monday-Saturday until 1:00 a.m.
Sunday until 10 p.m.

"Bar Bites" served at the bar and in the lounge daily from 3:00 p.m.-6:00 p.m.

The Iron Works Tavern is located in the original main office building of the Malleable Iron Works Factory, which burned down in 1918. Much of the original foundry has been preserved and many other details have been replicated to match the time period. The Iron Works Tavern is open daily for lunch and dinner with menu selections including locally sourced Rhode Island seafood, wood fire grilled steaks and chops, creative salads, and chef's seasonal specialties. They also have their famous brunch created by Bill Andrews on Saturdays and Sundays. Enjoy live entertainment while enjoying your meal every Friday and Saturday nights. Experience history while enjoying the best in contemporary American cuisine. Private dining and meeting space coming soon!