This may be my favorite dish. It screams “fall is here” and is so delightfully decadent that I itch to make it throughout the year, but hold-off. When I see the first sugar pumpkin in stores (or strangely in this years case at Home Depot) all bets are off.
This is not a waist thinning recipe. it involves cheese AND cream. Delicious.
This is what you need;
1 sugar pumpkin, 2 pounds
4 garlic cloves
1 bagel (or whatever old bread you have 1/2 cup worth)
1 1/2 cups of cheese (I use a variety of types depending on what I add to the mixture- this time I used half sharp cheddar, habanero)
1 tbsp pepper
1/2 tbsp salt
2 slices ham, diced
a vegetable of your choice, diced-I find seasonal is best- chard, kale, broccoli-green is nice for a pop of color
1/2 cup of cream (I used half and half)
A handful of fresh thyme
A handful of fresh chives
Slice open your pumpkin making a lid (like a jack o lantern), scoop out stringy bits and seeds. Salt and pepper it and rub the inside to fully season.
Preheat the oven to 350F
In a bowl mix together cubed bread, ham, garlic, herbs, veggie of your choice and cubed cheese. Whatever salt and pepper you didn’t use seasoning the pumpkin, dump in. Mix with your hands.
Add this mixture to your pumpkin and press all of this into the pumpkin tightly. Add the cream and put the lid on top.
On a parchment lined lipped baking sheet place pumpkin. Put baking sheet on lowest rung in your oven in the center and bake for 75 minutes. You’ll know it’s done when you can pierce the pumpkin easily with a knife. I take the lid off the pumpkin for the last 5 minutes to brown the top.
Serve with an herb salad.
I always forget to take a picture of this until after I’ve sliced it up (it should serve four) and it never looks as beautiful after cut. But this is a seriously good, definitely not too hard dish- and kids LOVE it!!