Pumpkin Stuffed with Everything Good

Pumpkin Stuffed with Everything Good
Photo by Alan Richardson


  • ¼ lb. cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
  • 2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
  • About ¼ cup snipped fresh chives or sliced scallions
  • Pinch of freshly grated nutmeg
  • 1 2-½- to 3-lb. pumpkin
  • 1 Tbs. minced fresh thyme
  • About 1/3 cup heavy cream
  • + 3 more ingredients
    • 4 slices bacon, cooked until crisp, drained, and chopped
    • Salt and freshly ground pepper
    • ¼ lb. stale bread, thinly sliced and cut into ½-inch chunks

Center a rack in the oven and preheat the oven to 350° F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the ca...

View full recipe at Fine Cooking


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