This recipe comes straight from Dorie Greenspan's new cookbook, "Around My French Table." A baking pumpkin (vs a carving one) is filled with cubes of bread and cheese, bacon, scallions, herbs, and a little cream. Two hours in the oven and the pumpkin is soft and the stuffing is melty and gooey. I also made a vegetarian version with walnuts instead of bacon, and it could be lightened with chicken stock and/or cider instead of cream. Mushrooms would be tasty, too.
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