If you're carving pumpkins for decorations anyway, consider getting an extra one to scoop out and fill with this mouth-watering combination of goodies. It's got BACON in it, and that's all I'll say about THAT.
PUMPKIN STUFFED WITH EVERYTHING GOOD
(Serves 2 - 4)
(Serves 2 - 4)
1 3-pound pumpkin, top cut off and seeds and pulp removed
1/4 pound of stale bread, cubed
1/4 pound of Gruyere, Swiss, or Cheddar cheese (or a combination), cubed
4 slices of bacon, cooked crisp and diced
2 cloves of minced garlic
1/4 cup of minced chives or scallions
1 tbsp. of minced fresh thyme
1/4 pound of stale bread, cubed
1/4 pound of Gruyere, Swiss, or Cheddar cheese (or a combination), cubed
4 slices of bacon, cooked crisp and diced
2 cloves of minced garlic
1/4 cup of minced chives or scallions
1 tbsp. of minced fresh thyme
1/2 cup of heavy cream
1 pinch of nutmeg (grated fresh if available)
Preheat oven to 350 degrees and line a cookie sheet with a silicone baking pad or tin foil. In a large bowl, combine bread, cheese, bacon, garlic, chives, and thyme and pack into empty pumpkin. It should be well filled but not overflowing. In a small bowl, combine cream and nutmeg and pour over contents of pumpkin. The mixture should be moist but not swimming in cream. Place top of the pumpkin back on and bake for 1 1/2 hours, or until contents are bubbling and pumpkin flesh is tender. Remove top and continue baking for about 30 minutes, until liquid is slightly evaporated and top is brown. Remove from oven and allow to sit for 10 minutes before serving.
Let's be honest. You could combine the above ingredients and bake them in a combat boot and they'd be delicious. But if you're feeling festive and you're going to the trouble of scooping out pumpkins anyway, this presentation would be a hoot.
Enjoy!
1 pinch of nutmeg (grated fresh if available)
Preheat oven to 350 degrees and line a cookie sheet with a silicone baking pad or tin foil. In a large bowl, combine bread, cheese, bacon, garlic, chives, and thyme and pack into empty pumpkin. It should be well filled but not overflowing. In a small bowl, combine cream and nutmeg and pour over contents of pumpkin. The mixture should be moist but not swimming in cream. Place top of the pumpkin back on and bake for 1 1/2 hours, or until contents are bubbling and pumpkin flesh is tender. Remove top and continue baking for about 30 minutes, until liquid is slightly evaporated and top is brown. Remove from oven and allow to sit for 10 minutes before serving.
Let's be honest. You could combine the above ingredients and bake them in a combat boot and they'd be delicious. But if you're feeling festive and you're going to the trouble of scooping out pumpkins anyway, this presentation would be a hoot.
Enjoy!
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