Pumpkin Stuffed with Everything Good
“Nestled in the tranquil embrace of my best friend Peggy’s lake house, and with an abundant refrigerator as our playground, we embarked on a culinary adventure. Our shared passion for gardening had yielded a bountiful harvest of plump, golden pumpkins, ripe for transformation. We scavenged the fridge for ingredients suitable to accompany such perfection. Gruyere cheese, savory sausage, fresh green onions, crispy bacon, and slices of rustic French bread awaited their turn in our capable hands. As laughter and shared memories filled the kitchen, our creation took shape. Each ingredient found its place, mingling and melding within the tender pumpkin flesh. A drizzle of rich, velvety cream brought it all together, promising a symphony of flavors to enrapture our waiting guests. An aroma of autumnal delights swirled through the air. The scent alone was an ode to the joys of fall, a promise of warmth and togetherness. As the oven worked its magic, we stood side by side, knowing that this culinary masterpiece would be etched into our fall menus for years to come.”
– Trace Barnett
Stuffed Pumpkins (Serves 8 – 12)
2.5-3lb pumpkin (Casper pumpkin, Cinderella pumpkin, Fairytale pumpkin or Musquee de Provence pumpkin)
4 slices bacon
1 pound mild sausage
4 cups French bread, cut into 1/2 in cubes
1/2 cup mushrooms
1/2 cup green onions
1/2 cup apples, chopped
1/4 lb cheese (white cheddar, Gruyere, Gouda, or combo)
4 cloves garlic, minced
1/3-1 cup heavy cream
1 tablespoon fresh thyme
1 teaspoon Rosemary
1/2 teaspoon ground sage
1 pinch nutmeg
- Preheat oven to 350 degrees
- Brown the sausage in a skillet over medium high heat.
- Fry the bacon until brown and crispy.
- Cut out the top of the pumpkin using a sharp knife inserted at a 45 degree angle. Discard the top section and remove the contents by scooping them out with a sturdy spoon. Season with salt and pepper.
- Measure out 1/3- 1 cup heavy cream and add the ground sage and pinch of nutmeg. Gently stir to combine. Set aside.
- Place the remaining ingredients in a large bowl and toss vigorously.
- Heavily pack the mixture into your seasoned pumpkin and top with heavy cream. More cream may be needed while cooking to ensure the filling does not dry out.
- Line a baking sheet or iron skillet with tin foil or parchment paper. Transfer the pumpkin to the baking sheet and carefully place into the heated oven.
- Cook for 45-50 minutes, and then start checking on the progress of the pumpkin every 10-15 minutes. Some pumpkins can take up to 2 hours. Cook until the flesh of the pumpkin is soft and easily pierced with a knife. Cooking times will be determined by the size of the pumpkin or squash. It should be brown on top with heavy cream running down the sides. Remove from heat and transfer to a large platter. Slice and serve.