A Small Pumpkin & Love For Dorie G

One of my long time fan crushes in the food world has been Dorie Greenspan. She’s an amazing cook, and an even better cookbook writer. In my head I always call her Dorie G, and we always have wonderful culinary adventures together. She just seems like a fun person to be around. 

I am also an unmitigated superfan of all things pumpkin. I will NEVER apologize for my pumpkin lust every fall. One of the most followed boards on my Pinterest is the pumpkin themed one. I’ve tried pumpkin in so many different dishes…but this one probably takes the prize for best savory dish with pumpkin. At least thus far.

Pumpkin Stuffed with Everything Good
Serves 4
A small pumpkin, left whole, and then stuffed with bread, cheese, and bacon. Your mouth will think it's found fall nirvana.
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Prep Time
15 min
Cook Time
2 hr
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
2 hr
Total Time
1 hr 45 min
Ingredients
  1. 1 (3-pound) pumpkin
  2. Coarse salt and freshly ground pepper
  3. 1/4 pound Pepperidge Farms stuffing mix
  4. 1/4 pound Smoked Gouda, cut into 1/2-inch cubes
  5. 2 to 3 cloves garlic, coarsely chopped
  6. 4 slices bacon, cooked until crisp, drained, and chopped
  7. 1/4 cup chopped parlsey
  8. 1 tablespoon minced fresh thyme
  9. 1/2 cup heavy cream
  10. Pinch of freshly grated nutmeg
Instructions
  1. Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper, or spread on a bit of oil so the pumpkin won't stick.
  2. Cut off top of pumpkin, working around the top at an angle to cut off enough to make it easy to work inside the pumpkin; set aside the top. Remove pumpkin guts. Season inside of pumpkin with kosher salt and pepper. Place on prepared baking sheet.
  3. In a large bowl, toss together bread, cheese, garlic, bacon, parsley, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. Depending on the size of the pumpkin you use, and the thickness of it's flesh, you may need to add some bread and cheese, or some of the filling may not be necessary to use and you will have to cook it along side in a small casserole dish.
  4. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream, you may need to adjust amount of liquid if you've used more or less stuffing in the pumpkin
  5. Place top on pumpkin and place in oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
  6. Carefully transfer pumpkin to a serving plate and serve.
Adapted from from "Around My French Table"
Motley Oklahoman http://www.motleyoklahoman.com/