Stuffed Roasted Pumpkins

Stuffed Roasted Pumpkins
Yields 6
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  1. 1/4 pound stale bread, cut into 1/2-inch chunks
  2. salt and pepper
  3. 1/4 pound cheese (I used gruyere, fontina and brie)
  4. 2-4 garlic cloves, chopped
  5. 5 ounces pancetta or chopped bacon, chopped and sauteed
  6. 1/4 cup fresh herbs (rosemary, sage and thyme) + 2 sprigs of thyme
  7. ½ cup heavy cream
  8. 2 tablespoons herby butter
  9. pinch of freshly grated nutmeg
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Toss the bread, cheese, garlic, pancetta/bacon, herbs and butter together in a bowl and stuff pumpkin with mixture.
  4. Warm cream in sauce pan and infuse with 2 sprigs of fresh thyme and nutmeg.
  5. Pour cream on the inside of the pumpkins over the mixture.
  6. 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.
  7. 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