Stuffed Pumpkin

You can never have too many side dish recipes, so give Stuffed Pumpkin a try. For $1.07 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 261 calories, 11g of protein, and 14g of fat. This recipe from Vickiben Singer has 10 fans. If you have bread, cheese, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. With a spoonacular score of 61%, this dish is solid. Users who liked this recipe also liked Nutella Stuffed Pumpkin Cruffins with Pumpkin Glaze, Stuffed Pumpkin, and Stuffed Pumpkin.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks

1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks

4 slices bacon, cooked until crisp, drained, and chopped (optional)

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

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

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

Equipment:

baking sheet

dutch oven

knife

bowl

oven

Cooking instruction summary:

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy but doable. My favorite way to cook and serve this is in a ceramic pie plate it bakes well and looks pretty when served.Using a very sturdy knifeand cautioncut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepperyou probably have enough salt from the bacon and cheese, but taste to be sureand pack the mix into the pumpkin. The pumpkin should be well filledyou might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too littleyou dont want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)Put the cap in place and bake the pumpkin for about 2 hourscheck after 90 minutesor until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.When the pumpkin is ready, carefully, very carefullyit's heavy, hot, and wobblybring it to the table or transfer it to a platter that you'll bring to the table.Serving:Slice portions or spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful.Variations on Stuffing:Instead of bread, fill the pumpkin with cooked ricewhen it's baked, it's almost risotto-like. Add cooked spinach, kale, chard, or peas (the peas came straight from the freezer).Cook with or without bacon (a wonderful vegetarian dish), add cooked sausage meat or cubes of ham in place of the bacon.Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut

 

Step by step:


1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy but doable. My favorite way to cook and serve this is in a ceramic pie plate it bakes well and looks pretty when served.Using a very sturdy knifeand cautioncut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepperyou probably have enough salt from the bacon and cheese, but taste to be sureand pack the mix into the pumpkin. The pumpkin should be well filledyou might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too littleyou dont want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)

2. Put the cap in place and bake the pumpkin for about 2 hourscheck after 90 minutesor until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.When the pumpkin is ready, carefully, very carefullyit's heavy, hot, and wobblybring it to the table or transfer it to a platter that you'll bring to the table.Serving:Slice portions or spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful.Variations on Stuffing:Instead of bread, fill the pumpkin with cooked ricewhen it's baked, it's almost risotto-like.

3. Add cooked spinach, kale, chard, or peas (the peas came straight from the freezer).Cook with or without bacon (a wonderful vegetarian dish), add cooked sausage meat or cubes of ham in place of the bacon.Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut


Nutrition Information:

Quickview
260k Calories
11g Protein
14g Total Fat
25g Carbs
13% Health Score
Limit These
Calories
260k
13%

Fat
14g
22%

  Saturated Fat
8g
50%

Carbohydrates
25g
9%

  Sugar
7g
8%

Cholesterol
43mg
14%

Sodium
508mg
22%

Get Enough Of These
Protein
11g
22%

Vitamin A
19810IU
396%

Vitamin C
23mg
29%

Manganese
0.56mg
28%

Phosphorus
257mg
26%

Potassium
877mg
25%

Vitamin B2
0.41mg
24%

Calcium
227mg
23%

Vitamin E
2mg
18%

Copper
0.34mg
17%

Selenium
11µg
17%

Vitamin B1
0.25mg
16%

Iron
2mg
16%

Vitamin B3
3mg
15%

Folate
58µg
15%

Zinc
1mg
12%

Magnesium
46mg
12%

Vitamin B6
0.22mg
11%

Vitamin B5
1mg
10%

Fiber
2g
9%

Vitamin K
7µg
8%

Vitamin B12
0.24µg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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