How to Stuff a Pumpkin

eHow
July 9, 2011

Pumpkin is the epitome of fall flavors, and there is no end to the delicious ways you can bake, roast and puree it. Stuffed pumpkin is an inventive vegetarian alternative to Thanksgiving turkey, which you can fill with virtually anything edible. Make a savory filling with any combination of greens, sausage, bacon, cheese and vegetables, or alter your favorite stuffing recipe for a dish that will become an annual presence on your holiday table.

Things You'll Need

• Pumpkin, about 3 lbs
• salt and freshly ground pepper
• ¼ lb stale bread, cubed in ½ inch pieces
• ¼ lb cheese, cubed in ½ inch pieces
• 2-4 garlic cloves, to taste
• 4 strips bacon, cooked, drained and chopped
• ¼ cup fresh chives or scallions
• 1 tablespoon fresh thyme, minced
• 1/3 cup heavy cream
• pinch of freshly grated nutmeg
• parchment paper 

Step 1
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicon baking mat.

Step 2
Cut a cap out of the top of the pumpkin for use later. Remove the seeds and stringy membrane from inside the pumpkin and the cap, leaving the flesh intact.

Step 3
Season the inside well with salt and pepper and place the pumpkin on the baking sheet.

Step 4
Toss the bread, cheese, garlic, bacon and herbs in a bowl. Season with salt and pepper to taste. Pack the mixture into the pumpkin until filled.

Step 5
Combine the heavy cream and nutmeg and pour over the pumpkin filling until well-moistened, but not soupy.

Step 6
Replace the cap and bake for about 90 minutes. The inside should be bubbly and the pumpkin flesh should be fork-tender. Bake for an additional 30 minutes if necessary. Remove the cap for the last 20 minutes of cooking to evaporate some of the liquid and brown the top of the stuffing.

Step 7
Remove the pumpkin carefully from the oven -- it may be wobbly -- and serve. You can cut it into wedges, spoon the stuffing and pumpkin flesh together, or scoop out the stuffing and flesh and mix together in a serving bowl.

Tips
Omit the cheese, bacon, garlic, chives and spices to make a dessert bread pudding. Instead, toss the bread with sugar and maple syrup to taste, and add cinnamon, cranberries, apples and pecans, or any other sweet filling you would use in bread pudding.

If you have leftovers, scoop out the filling and flesh and mix together. Discard the pumpkin. Store in an airtight container and refrigerate.

References
“NPR”; Sweet or Savory: Stuff, Bake and Devour a Pumpkin ; All Things Considered; November 5, 2010
The Kitchn: Autumn Supper: Savory Stuffed Pumpkin