Baked Pumpkin Stuffed with Gruyere and French Bread
Another Thanksgiving side dish! I've got Thanksgiving on my mind. This makes SUCH a pretty presentation and is super delicious and filling. If you omit the bacon this makes a great main meal for any vegetarians at the table as well. You can serve it in slices or just scoop out the filling and the pumpkin meat.
1 3-4 lb pumpkin
1 loaf crusty french bread, cut into 1 inch squares
5 ounces gruyere, shredded
3 cloves garlic, minced
1 teaspoon of salt and pepper each
5 slices cooked bacon, crumbled
1 1/2 tablespoons fresh chives, minced
1 tablespoon fresh Thyme, minced
1/2 cup heavy cream
Cut a lid out of the top of the pumpkin and scoop out the seeds and strings from the inside of your pumpkin. Preheat the oven to 350 degrees. In a bowl, mix the other ingredients together and fill the pumpkin to the top, packing it in well. Put the pumpkin in a deep baking dish, preferably one you wouldn't mind having on the table, because once the pumpkin is cooked you won't want to attempt to transfer it to another dish. Put the cap back on the pumpkin and bake for 2 hours, checking periodically after the first hour. You'll know it's done when the pumpkin's flesh is tender.
Do you include pumpkin in your Thanksgiving dinner?