Sunday, November 20, 2011

Pumpkin stuffed with bread and cheese


This dish would be an amazing choice for a vegetarian main dish for Thanksgiving. I feel a little bad telling you this now - first of all, you probably have your Thanksgiving menu planned, and second, sugar pumpkins are pretty hard to find this close to the holiday. I had to go to three different places yesterday (fighting my way through Thanksgiving grocery shoppers each time) to find them. But, even if you can't make it until next year, I want to tell you about this dish anyway, because it is awesome. The recipe is from Melissa Clark's In the Kitchen with A Good Appetite and Molly's recent post made me want to try it. I hosted a pumpkin & squash themed dinner party last night, and this was the perfect choice for a main course. It is pretty simple to prep, but nice enough to serve to guests. It comes out of the oven with pumpkin skin crackling and gooey cheese bubbling, and can be cut at the table. I'd say the Thanksgiving turkey has got some competition...


Pumpkin stuffed with bread and cheese
Serves 4-6

6 (1-inch) slices of a baguette
1/2 cup heavy cream
1/2 cup dry white wine
1/4 cup milk
1 large garlic clove, peeled and smashed
3 fresh sage leaves
1 spring of fresh thyme
1/2 tsp kosher salt, plus more for rubbing pumpkin skin
1/2 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
1 (3 - 4 pound) sugar pumpkin
5 ounces grated Gruyere cheese (about 1 1/4 cups)
1 tbs extra-virgin olive oil

Preheat oven to 425 deg F. Cut baguette slices in half lengthwise and then bake until the slices begin to get crisp and golden brown, about 7 minutes. Remove bread but leave oven on.

In a medium saucepan, combine cream, wine, milk, garlic, sage, and thyme. Bring mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes. Take the saucepan off the heat and remove the garlic and herbs. Add the 1/2 tsp salt, nutmeg, and pepper and stir to combine well.

Cut the top off of the pumpkin and scoop out the seeds and pulp. Place the pumpkin in a baking dish. Put 1/3 of the bread slices in the hollowed out pumpkin, followed by 1/3 of the grated cheese, and 1/3 of the cream mixture. Repeat layering 2 more times. Replace the pumpkin lid. Rub the olive oil all of the pumpkin skin and sprinkle with kosher salt.

Bake pumpkin in 425 deg F oven until skin blisters and flesh is tender and can be easily pierced with a fork, about 1 hour and 15 minutes. Allow pumpkin to cool slightly, then slice to serve. 


  1. oh that looks so rich and delicious. And it seems like the perfect way to make 'stuffing' work on a vegetarian TG menu! I think you could probably substitute delicata or carnival squash (or any other for that matter) for the sugar pumpkin if you can't find one and want to make this recipe!

  2. Wow. I want to eat this in addition to turkey! I just roasted a sugar pumpkin yesterday to make pumpkin hummus and pumpkin butter -- I should have made this instead!

  3. wow! this is incredible! what a great idea- looks soooooo good!

  4. oh my. and what do you know i have a sugar pumpkin sitting at home for me... :)

  5. I love stuffed and baked pumpkins. I have yet to try the bread and cheese combination, but now I just may have to!

  6. How did I miss this recipe in this cookbook! What am amazing vegetarian entree...I might have to save it for Christmas though!

  7. This looks heavenly. Definitely impressive enough for a dinner party. Happy TG! :)

  8. That sounds amazing... like a pumpkin fondue. Hope you had a great Thanksgiving!

  9. Oh, wow, I just noticed this now. Off the chain, no?

    I have Melissa Clark's new book out from the library right now and I'm furiously taking notes.

  10. I made this this fall and I am in love. I tried to make 1 gluten free by using some walnut meal and cheese and more veggies with limited success. It was kind of a last minute, 'GF friends are also coming over tonight, this is what I'm making, how can I make it GF?' It tasted good but didn't have the same awesomeness as the fully breaded one.

    With the GF one, I used the leftovers in a pumpkin squash soup. The cheese burned a bit on the bottom of my pan since I left it on the burner like I would with just a veg soup. It was tasty, but the walnuts turned the soup brownish which was just weird. Again, tasted good, but didn't as appetizing as when it's not in there. You live and learn :)

    1. hmmm....are there any decent gluten free breads? Otherwise I could imagine a cheesy rice filling - it wouldn't be the same but it would still be good


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