Pumpkin Stuffed with Everything Good
Pumpkin Stuffed with Everything Good
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible. As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved." Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations. And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.

    Ingredients

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

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 403 % Daily Value *
    • Total Fat: 33 g 51.46%
    • Saturated Fat: 20 g 99.68%
    • Trans Fat: 1 g %
    • Cholesterol: 101 mg 33.62%
    • Sodium: 382 mg 15.91%
    • Calcium: 448 mg 44.79%
    • Potassium: 177 mg 5.05%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 13 g %
    • Dietary Fiber: 1 g 3.44%
    • Sugar: 10 g
    • Protein: 15 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 32.53%
    • Vitamin C 18.39%
    • Vitamin D 9.64%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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