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Stuffed sugar pumpkins
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1 pumpkin(little ones)
Salt and pepper
1/4 lb stale bread, thinly sliced and cut into 1/2" chunks
1/4 lb Gruyere cheese or Cheddar
2-4 garlic cloves, coarsely chopped
4 strips bacon, cooked until crisp and chopped
1/4 cup snipped chives or sliced scallions
1 Tblsp minced thyme leaves
About 1/3 cup heavy cream
Pinch of nutmeg
Preheat the oven to 35o degrees. Line baking sheet with parchment paper.
Using a sturdy knife, cut a cap out of the top of the pumpkin and clean out the seeds and strings. Season the inside with salt and pepper.
Toss the bread, cheese, garlic, bacon and herbs together in a bowl. Season with pepper and pack the mix into the pumpkin. Stir the cream with nutmeg and pour into the pumpkin.
Put the cap back on and bake for about 2 hours until everything inside the pumpkin is bubbling and the flesh of the pumpkin can be easily pierced with a knife.(You can remove the cap for the final 20 minutes of baking to brown the stuffing a bit)
Serve the pumpkin whole or scoop out stuffing with pumpkin meat to serve as a side dish.
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