In these autumnal times, the culinary mind inevitably wanders towards such things as pumpkins, apples, cheese, etc. And cider (or rather, in our case, sidra/sagardo). Cooking with sidra can produce beautiful results, as Holly has already demonstrated in a previous post.
It was in this spirit that this latest dish came out of our oven at home. This a stuffed pie pumpkin filled with rice, caramelized onions, chunks of fresh apple, Italian sausage (from Giacomo's in Greensboro, best sausage around if you can find it), and some shiitakes from our backyard. We then poured some Trabanco over the whole thing, topped it with cheese, and baked in the oven for a while. The cheese melted and browned, the pumpkin flesh was softened and infused with cider, and the whole thing came out beautifully. An autumnal triumph....
yum!
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