10.05.2011

Stuffed Pumpkin

Oh how we loved it.  It reminded us a bit of a good cheese fondue, but more healthful.   I based it on Dorie Greenspan's recipe.

Dice and cook:
3-4 strips of bacon

Cut the top off of, and hollow out:
1 large pumpkin, about 4-5 pounds

Combine, and then fill the pumpkin with it:
the bacon
1 loaf of white artisan bread cubed and dried out in the oven.
1/2 C pinenuts
6-8 cloves garlic,
minced 3/4 C cubed cheddar
3/4 C cubed Swiss
1/2 C homemade soft cheese that I had to make when the yogurt I was trying to make curdled
1/2 C cream cheese, diced
1 C half-and-half
1 T nutmeg salt and pepper

Bake on foil lined cookie pan for about 2 hours at 350. Serve with apple and tomato slices.

Dorie's instructions are much more detailed, so if you have questions, go see her post, linked above.

4 comments:

kate said...

Yum! Would not have thought about pumpkin and bacon.

jaridit misr said...

Good work

fakr gidid said...

Good work

Cher said...

Glad you enjoyed it!
Of course, how can one go wrong with bacon, bread & cream?
Have a great weekend.