Stuffed Roasted Pumpkins
Stuffed Roasted Pumpkins
2017-11-20 00:01:19
Yields 6
Ingredients
- 1/4 pound stale bread, cut into 1/2-inch chunks
- salt and pepper
- 1/4 pound cheese (I used gruyere, fontina and brie)
- 2-4 garlic cloves, chopped
- 5 ounces pancetta or chopped bacon, chopped and sauteed
- 1/4 cup fresh herbs (rosemary, sage and thyme) + 2 sprigs of thyme
- ½ cup heavy cream
- 2 tablespoons herby butter
- pinch of freshly grated nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- Cut the top part of the pumpkin off and remove seeds and strings from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and a little olive oil and place on top of a parchment lined sheet pan.
- Toss the bread, cheese, garlic, pancetta/bacon, herbs and butter together in a bowl and stuff pumpkin with mixture.
- Warm cream in sauce pan and infuse with 2 sprigs of fresh thyme and nutmeg.
- Pour cream on the inside of the pumpkins over the mixture.
- Put the cap on top and bake the pumpkin for about 2 hours (individual small pumpkins only take about 1 hour) or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the cap during the last 20 minutes so the top of the stuffing can brown.
- Very carefully, transfer to a platter and cut into wedges or spoon out individual portions of cheesy pumpkin mixture for everyone to dig in and enjoy!
The Mad Table https://themadtable.com/
