Recipe of the Month

Stuffed Pumpkin


  • 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 or Cheddar cut into 1/2-inch chunks
  • 2-4 garlic cloves, coarsely chopped
  • 4 slices bacon, cooked until crisp, drained, and chopped
  • 1/4 cup snipped fresh chives or sliced scallions
  • 1 tablespoon minced fresh thyme
  • 1/3 cup heavy cream
  • Pinch of freshly grated nutmeg


  • Preheat oven to 350.
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Cut a cap out of the top of the pumpkin and clear out seeds and strings.
  • Season the inside with salt and pepper.
  • Fill inside of pumpkin with remaining ingredients (mix them together first).
  • Put cap back on pumpkin and bake for 2 hours.

Source: Epicurious