Stuffed Pumpkin

So, I know it's spring, and no longer pumpkin season, but there's been one siting in our back closet since the last farmer's market of the fall. It's pretty amazing how long they can last if you don't mess them up.

anyway - some where along the way I came across this recipe from NPR, for stuffed and baked pumpkin. um, it was pretty fantastic - alt

hough, I should have baked the pumpkin for longer, probably because it was way over 3 pounds.

Also - maybe now that the last pumpkin is out of our house, it can be spring now? What do you think Momma Nature? pleeeaaaseeee????

Enjoy!

*********

Pumpkin Stuffed With Everything Good

Makes 2 very generous servings

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 Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks

2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped

4 strips bacon, cooked until crisp, drained, and chopped (for the carnivores)

1 apple chopped into small pieces (bite sized or smaller)

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

Center a rack in the oven and preheat the oven to 350 degrees F. Find a pot that's large enough to fit your pumpkin, or line a baking sheet. Using a sturdy knife cut off the top of the pumpkin, like a jack-o-lantern, and scoop out the seeds and stringy-ness inside. Season the inside of the pumpkin with salt and pepper.

Mix together dry ingredients (bread, cheese, apple/pear, garlic and spices). Stuff this mix into the pumpkin, and adjust until it's reasonably full. Stir together cream and nutmeg, and pour overtop, until it seems about right (not too liquidy).

Put the pumpkin's lid back on, and if there's room in your baking dish - fill it most of the way up with water. this will keep it moist and help with cooking. Bake for about 2 hours, or until the side mix is melty and warm and the pumpkin flesh is tender! If you want to brown the top of the stuffing, remove the lif for the last 20 mins or so.

Then take the pumpkin out (carefully, it's kind of heavy and soft), and arrange on a plate! - you might need two people for this step!). Carve out slices and enjoy!!