Description
A comforting autumn dish featuring tender pumpkin filled with gooey melted cheese, garlic, and fresh herbs, perfect for family gatherings.
Ingredients
Scale
- 1 pumpkin (about 3 pounds)
- Salt and freshly ground pepper
- 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
- 1/4 pound cheese (Gruyère, Emmenthal, cheddar, or a combination), cut into 1/2-inch chunks
- 2–4 garlic cloves, split, germ removed, and coarsely chopped
- About 1/4 cup snipped fresh chives or sliced scallions (optional)
- 1 tablespoon minced fresh thyme
- About 1/3 cup heavy cream
- Pinch of freshly grated nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a Dutch oven larger than the pumpkin.
- Carefully cut a cap out of the top of the pumpkin and scoop out the seeds and stringy pulp. Season inside generously with salt and pepper.
- In a mixing bowl, combine the stale bread, cheese, garlic, thyme, and optional scallions. Sprinkle in pepper to taste.
- In a separate bowl, mix together the heavy cream, nutmeg, and additional salt and pepper. Pour enough over the stuffing to moisten it without making it soggy.
- Spoon the filling into the pumpkin, packing it down. Add more cream if the mixture looks dry.
- Place the cap back on the pumpkin and bake for about 2 hours, removing the lid for the last 20 minutes to achieve a bubbly top.
- Once done, transfer the hot pumpkin to a serving platter or serve directly from the dish.
Notes
Keep an eye on the pumpkin while baking to avoid overcooking. Ensure the filling is adequately moistened to prevent a dry texture.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg