Cheesy Stuffed Whole Pumpkin: French Roasted Pumpkin with Gruyere, Bacon and Crusty Bread

Preheat the oven to 350F (175C). Line a rimmed baking sheet with parchment.

Serves 6

Ingredients

• 1 sugar pumpkin or kabocha squash, about 4 pounds
• 1/2 pound stale country bread, cut into 1/2-inch cubes
• 6 ounces thick-cut bacon, diced
• 1 1/2 cups grated Gruyere cheese
• 1/2 cup grated Parmesan
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped chives

Instructions

1. Preheat the oven to 350F (175C). Line a rimmed baking sheet with parchment.
2. Cut a lid from the top of the pumpkin as you would for a jack-o'-lantern, keeping the cut angled so the lid sits back on. Scoop out and discard the seeds and stringy pulp, then season the inside with salt and pepper.
3. In a skillet over medium heat, cook the bacon 6 to 8 minutes until crisp. Drain on paper towels.
4. In a large bowl, toss the bread cubes with the bacon, Gruyere, Parmesan, garlic, thyme and nutmeg.
5. Pack the filling into the pumpkin loosely; it should come just below the rim.
6. Whisk the cream, milk, salt and pepper together and pour slowly into the pumpkin until the bread is saturated but not swimming. You may not need all of it.
7. Set the lid on top, place the pumpkin on the baking sheet and bake 90 minutes to 2 hours, removing the lid for the final 20 minutes so the top browns. The pumpkin flesh should be tender when pierced with a knife.
8. Let rest 10 minutes, then carry the whole pumpkin to the table. Serve by scooping stuffing together with some of the soft pumpkin flesh, and finish with chives.
9. This dish is a Halloween-ready version of a French farmhouse classic sometimes called pumpkin stuffed with everything good. In Burgundy and Savoy, a hollowed pumpkin baked with bread, cream and alpine cheese was a thrifty way to turn the autumn harvest into a one-pot feast, and the drama of carving open a roasted pumpkin at the table makes it the perfect centerpiece for a late-October dinner party.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 22g
• Fat: 38g
• Carbohydrates: 36g
• Fiber: 4g
• Sugar: 7g
• Sodium: 980mg