At about 4:00 yesterday afternoon, I decided to zip off to the store for my pumpkin and stuffing ingredients, knowing it would take me about 30 minutes to prep everything, two hours for the pumpkin to bake, and another 20 minutes to photograph, before we could eat. It was a rather late dinner, but one that was surprisingly wonderful.
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| Stuffed and ready to go into the oven |
Basically, you start with a small, 3-pound pumpkin. Then, in a bowl, toss together cubes of crusty French bread, Gruyere cheese, chopped bacon, garlic, herbs, and heavy cream. Variations are endless. Stuff it all into the hollowed out pumpkin, put the lid back on, and bake for 90 minutes. Take the lid off and continue baking another 20-30 minutes. Slice and serve. Be sure to scrape away some of the sweet pumpkin with every bite of cheesy, bacon studded, moist stuffing.
For a touch of greenery, I added Swiss chard from the garden. I sauteed the garlic and greens in the pan I used to cook the bacon before mixing it in with the bread cubes. I also threw in a handful of pine nuts.
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| Fresh, young Swiss Chard |
You can find this Stuffed Pumpkin recipe on Epicurious. I'm having such a marvelous time cooking through Around My French Table...you really should join us! Now, if you'll excuse me, I must get back to the Pirate galley and continue with party food for tomorrow evening!
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