Don’t you love it when you make a new recipe and know that it will become a real family favorite… one that you will make year after year! That is exactly how I feel about GRUYERE BACON AND GREEN ONION STUFFED ROASTED PUMPKIN. It is beautiful, scrumptious and has a big culinary WOW factor! If you try one new fall recipe this should be it! I tested it on over 50 people this week and they all loved it!!! It would be PERFECT for Thanksgiving or any fall party! And it’s easy enough to be part of a family meal too!
This pumpkin is filled with the great flavors we all love, bacon, green onion and gooey cheese! YUMMY! But don’t just eat the stuffing, make sure to get a scoop of that soft-baked pumpkin flesh… it’s fabulous too!
GRUYERE, BACON & GREEN ONION ROASTED STUFFED PUMPKIN
2014-10-24 20:02:49
Serves 4
A scruptious pumpkin filled with a bacon and cheese filled stuffing!
Cook Time
2 hr
Ingredients
- 1-3 pound pumpkin
- salt and pepper
- 1 baguette, better if it's day old
- 1/4 pound Gruyere cheese, cut into small cubes
- 1/4 pound Fontina cheese, cut into small cubes
- 6 slices bacon, crispy cooked and chopped
- 6 green onions, white and green part, chopped
- 1 TBS butter
- 2 garlic cloves, pressed or finely diced
- 1/4 cup fresh chives, snipped
- 1 TBS fresh thyme, pulled from stems
- 1/2 cup (or a little more) heavy cream.
Instructions
- Preheat oven to 350 degrees.
- Cut the top off of the pumpkin and scoop out the fibrous stands and seeds.Salt and pepper the inside of the pumpkin liberally.
- Mix the bread, cheeses and bacon in a large bowl.
- In a small pan heat butter over medium low heat and when it melts add the green onions. Cook until soft, about 4 minutes. Add garlic and stir for 1 minute. Remove from heat and add to the bread mixture.
- Add snipped chives and thyme. Add cream and mix all the ingredients. The mixture should be wet, but not dripping. Adjust if needed.
- Fill the pumpkin to the top with the stuffing. Put the lid on the pumpkin and put it in an 8x8 baker lined with NO STICK REYNOLDS WRAP.
- Bake for 2 hours in the center of the oven. 30 minutes before the pumpkin is done, take off the lid to let the stuffing brown.
- To serve, lift the pumpkin with the Reynolds Wrap on to a serving plate. Wiggle the Reynolds Wrap from under the pumpkin. Serve immediately.
StoneGable http://www.stonegableblog.com/
OMG, made this for Thanksgiving this year and my family loved it!
Thanks for letting me know, Lisa!
That does look lovely!
Do you think you could make the stuffing a day before and then stuff it Thanksgiving morning? Also, was the pumpkin intend to be just the bowl, or do you cut it and eat it too?
I think you can make the “elements” before, but wait to put it all together in the pumpkin just before you bake it. Hope this helps Sharon!
Can’t wait to try this as it looks so delicious. Shared on pinterest.
This will be a definite tryout….it looks delicious! Wish I had some right now.
Made this 2 nights ago. It was even better than it looks and the leftovers heated wonderfully. Would be a wonderful fall brunch dish.
For goodness sake this is a beautiful dish. I hope I can still find some pumpkins to try it.
This looks divine! My first thought was that it would be difficult to make, but after reading through the directions, it looks easy. I love cooking with fresh pumpkins. I just made a pumpkin soup that was delicious! I would love to make this for guests, it looks so unique. I’m sure it would impress comapny!
I made this for my husband and zinwith a 2 lb pumpkin. It was delicious! Will definitely be making this again!
I love a savory pumpkin recipe….this sounds so delicious!
I can almost taste and smell this, I looks so good, I am gonna try it, Thanks
IF I MAKE IT IN SMALLER PUMPKINS, WILL IT COOK FASTER OR DO I STILL NEED TO BAKE FOR 2 HOURS?
I’m not sure, but I’m guessing that it might cook a little faster. Give it a try. When the stuffing is piping hot and the flesh of the pumpkin is soft, then it is done.
I want to know if any pumpkin will work or is there a certain ‘kind’ of pumpkin just for baking?
I’m not sure about ANY pumpkin. Use those “orange” standard pumpkins. I think they are called SUGAR PUMPKINS.
I have family coming from AR and I will be trying it on them. Beautiful pictures
Yvonne…this recipe sounds like a hit for sure! I’m gonna make this real soon!
I made this last year for Thanksgiving dinner, and it was a huge hit. So visually yummy, a beautiful and effective addition to the table, and did I mention delicious? I admit to carelessly omitting a step (I forgot to salt and pepper the inside of my pumpkin) but people still raved even though I felt it needed more seasoning. My bad. I’m going to make it again this year for sure!
Oh Judie, Music to my ears! I am thrilled that you made it for Thanksgiving and everyone loved it! Thanks for letting me know!
I can’t wait to try this! Every one of your recipes I’ve tried has been exceptional, so I expect this stuffed pumpkin will be amazing too! Thanks, Yvonne, for sharing your home and great food with us 🙂
This is a neet idea to serve it in the pumpkin
If I am too lazy or don’t have a pumpkin,could I mix a can of pumpkin with the ingredients and bake in a casserole dish?
I’m not sure. I think it might be too runny. This type of pumpkin is usually sold at your local grocer’s.
I will be trying this for this Easter Sunday…..I’m really excited. The only change I am going to make is I am using Baguette and corn bread.
I will follow up and let you know how it goes. I am confident in being able to do it because I am a really good cook, and I have been chomping at the bit to make this. 🙂
I’d be interested in knowing how the pumpkin has anything to do with Easter. Did you have a different idea to use for the Easter table? I do interested in doing for Easter also but don’t know what to put this in?
Is this an appetizer or is it to be served as part of the meal? It looks great, amazing way to accent the autumn festivities
Thank you for all the wonderful ideal that you have given us!
I’d use it as part of the meal. It is amazingly delicious!
What a wonderful recipe and so full of fall flavors and colors! I love it. The pictures alone could me a tablescape. I could see serving this beautiful dish any time this fall. Thank you for the inspiration!!
You are my hero… I have two families coming for Thanksgiving along with my own and needed a WOW factor. Thank you so very much. I really use your blog as my ‘goto’ spot. So creative and inspiring.
I wonder what would be the best way to adjust this for feeding a large group? Bake the dressing in 9×13 pans but add canned (or fresh) pumpkin? Or making it as is but in a much larger pumpkin?
I’d make a few pumpkins. I’ve done that before.
This looks sooooooooooooo good! Thanks for sharing. Another thing I love to do that is along this same idea is to use Acorn Squash, stuffing, breakfast sausage, yellow raisin’s or dried cherries. Mix the ingredients & put in Acorn Squash/Bake/Enjoy.
Charlene, this sound fabulous! Thanks for the idea!
Omigosh Yvonne, this is a knockout that I am so excited to try.
Thanks Yvonne for preparing this for our ladies group at CMBC. It was so yummy. I look forward to making this dish a few times this fall!
looks amazing…somehow I will turn this into a breakfast dish for my guests at the B&B.
That looks so good. I pinned.
Looks like a wonderful recipe. I have a question, how do you prepare the bread, break it up, cube it or what. I don’t think it says it in the recipe.
Love your blog, Thank you!!!
Hi Marilyn,
I cut it up into cubes. Hope this helps.
Hi Yvonne, great dish! How about adding it to the Food on Friday: Cheese collection over at Carole’s Chatter? Cheers
Oops! Just now saw cream in the ingredients! My original recipe didn’t have that, but with the wetter ricotta or mascarpone, it’s still plenty moist.
I’ve made an Italian version with mushrooms, leeks,ricotta and fontina for years and love it. I’ve since added spinach and will even use a sturdy unsweetened cornbread as well. One can also pour heavy millk over all the stuffing ingredients for another variation. Even stovetop stuffing works if I’m feeling really lazy. The possibilities are endless for this. As a vegetarian, I’ll often serve it for Thanksgiving to rave reviews.
Wow, that looks yummy; however, I’m not much for pumpkin so I think I’ll adjust this for acorn squash. Bet it will be just as tasty!
Oh Yvonne!!! Beyond delicious!! This will be on my tablel at Thanksgiving – thank you!
xx
This is so cute. I wonder if I can do it with a smaller pumpkin so everyone has a tiny serving.
Yum! How do you do it all Yvonne! This will be a long time winner for parties!
xoxo,
Karena
The Arts by Karena
I love this recipe! It is a great way to use edible squash that you decorate with for fall. I discovered this recipe in Dorie Greenspan’s book, Around My French Table. The recipe is very forgiving, if you substitute different meats, such as diced ham, or cooked sausage. Try it, you will be amazed at how delicious and festive it is.
printing and trying this weekend! Looks and sounds divine! Thanks for sharing…..
This sounds (and looks) absolutely delicious! Yummy!
My mouth is watering just reading through the recipe! What a wonderful presentation as well.
I am pinning this NOW!!!
Fondly,
-Lisa
vegetarian is you exclude the bacon, that is!!
This makes a fabulous entree for those vegetarian guests. Pinning!!
Since I am from the South I used cornbread dressing and it was wonderful!
That’s what I am going to do! 🙂