- 1 pumpkin
- Salt & freshly ground pepper
- 1/4 lb stale bread, cut into 1/2 inch chunks
- 1/4 lb Gruyere or Emmenthal cheese, cut into 1/2 inch chunks
- 3 garlic cloves, chopped
- 4 strips bacon, cooked until crisp, drained and chopped
- 1/4 cup snipped fresh chives or sliced scallions
- 1 Tbsp minced fresh thyme
- 1/3 cup heavy cream
- pinch of freshly grated nutmeg
Preheat oven to 350 degrees, and place oven rack close to center (but low enough that you won't burn the top of the pumpkin). CAREFULLY cut top from pumpkin as you would a jack-o-lantern. Scrape seeds and strings from inside, and season inside of pumpkins generously with salt & pepper, and place it on a large baking sheet or in a large casserole dish.
Toss the bread, cheese, garlic, bacorn and herbs together in a bowl, season with pepper, and pack the mixture into the pumpkin. The pumpkin should be well filled. Stir the cream and nutmeg and pour it into the pumpkin. Put the cap in place and bake the pumpkin about 2 hours, or until the filling is bubbling and the pumpkin is tender and easily pierced. Check pumpkin after about 60 minutes, and remove the cap about 20 minutes before done to allow filling to brown slightly. Carefully remove from oven (hot pumpkin filled with boiling goodness!) and allow to cool 20 minutes before serving.
Recipe featured Autumn 2010 on NPR's website. For more extensive instructions: npr.org.