Ingredients

  • 3 lbs pumpkin, whole
  • salt & peper
  • 110 grams stale bread, 1/2 Inch cubes
  • 110 grams cheese, gruyere, emmenthal, cheddar or a combination
  • 2 cloves garlic, chopped
  • 4 strips bacon, cooked uuntil crisp, chop
  • ¼ cup chives, or green onions chopped
  • 1 tablespoon fresh thyme
  • ⅓ cup heavy cream, plus or minus
  • pinch nutmeg
  • Other Options
  • spinach
  • swiss chard
  • sausage, browned
  • cooked rice, to replace bread
  • sage chopped
  • pears
  • apples
  • nuts

Directions

1. Preheat oven to 350*F, 170*C, GM 4. Rack in center.
2. Cut off top, large enough hole to scoop out seeds. Season inside with salt and pepper and put pumpkin on baking sheet lined with silicon mat. Toss the bread, cheese, garlic, bacon and herbs in a bowl. Add creme so it is nicely moist. Stuff into pumpkin. Put cap in place.
3. Bake for about 2 hours, check after 90 minutes, or until everything inside is bubbling and the flesh is tender to be pierced easily with the tip of a knife. Remove cap for last 20 minutes to allow stuffing to brown and pumpkin liquid to evaporate.
4. Carefully remove to platter.
5. To serve, cut into wedges, or dig into pumpkin scraping pumpkin and mixing with stuffing.
6. Serve with salad. Great as side to Thanksgiving turkey.
7. Also check out dessert pumpkin recipe.

Notes
NPR.org Nov 5, 2010


Keywords
Savory, cheese, filled, bacon, sausauge
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