Pumpkin Stuffed with Everything Good
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 242.2
- Total Fat: 14.1 g
- Cholesterol: 41.4 mg
- Sodium: 819.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.9 g
- Protein: 10.0 g
View full nutritional breakdown of Pumpkin Stuffed with Everything Good calories by ingredient
Introduction
This recipe is from Dorie Greenspan, author of Around My French Table. She says it makes 2 very generous portions as the entree. I've divvied it up into 6 portions as side dish. Your choice how to serve it! This recipe is from Dorie Greenspan, author of Around My French Table. She says it makes 2 very generous portions as the entree. I've divvied it up into 6 portions as side dish. Your choice how to serve it!Number of Servings: 6
Ingredients
-
1 pumpkin, about 3 pounds
Salt and freshly ground black pepper
1/4 lb stale bread, thinly sliced and cut into 1/2-in.chunks
1/4 lb cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-in. chunks
2-4 garlic cloves (to taste), split, germ removed, coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 T minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Directions
Preheat oven to 350 degrees.
Cut open top of the pumpkin like you're going to make a jack-o-lantern. Remove seeds and strings. Line a baking sheet with foil or use a Dutch oven big enough to hold the pumpkin. Season inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper. Pack the mix into the pumpkin. It should be well filled. Make more and add it if needed (if your pumpkin is larger.) Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.
Put the cap in place and bake the pumpkin for about 2 hours. Check after 90 minutes. Everything inside the pumpkin should be bubbling and the flesh of the pumpkin should be tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so the liquid can bake away and the top of the stuffing can brown a little.
When done, bring it to the table VERY carefully. It's heavy, hot, and wobbly!
To serve, you can cut wedges or spoon out portions, being sure to get the pumpkin flesh with the filling. A perfect cold-weather main course!
6 side servings, or 2 generous main servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLINWONDER.
Cut open top of the pumpkin like you're going to make a jack-o-lantern. Remove seeds and strings. Line a baking sheet with foil or use a Dutch oven big enough to hold the pumpkin. Season inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper. Pack the mix into the pumpkin. It should be well filled. Make more and add it if needed (if your pumpkin is larger.) Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.
Put the cap in place and bake the pumpkin for about 2 hours. Check after 90 minutes. Everything inside the pumpkin should be bubbling and the flesh of the pumpkin should be tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so the liquid can bake away and the top of the stuffing can brown a little.
When done, bring it to the table VERY carefully. It's heavy, hot, and wobbly!
To serve, you can cut wedges or spoon out portions, being sure to get the pumpkin flesh with the filling. A perfect cold-weather main course!
6 side servings, or 2 generous main servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLINWONDER.