Stuffed Pumpkin

This recipe is everything deliciously warm and fall-like, it'll make you feel so comforted and it's so versatile. You can change it up and add something you'd prefer or make it new each time. I enjoy trying a different cheese each time but the cheeses below are an excellent first choice! It's a perfect appetizer, for a larger crowd, or a perfectly suitable main course, for 4.

Stuffed Pumpkin

1 3-4 pound pie (or sugar) pumpkin
3-4 slices crusty french bread (or a baguette if you like a less soggy bread)
3 slices thick-cut bacon
1/4 pound sharp cheddar cheese (cubed)
1/4 pound fontina cheese (grated or cubed)
1/4 pound mild white cheddar cheese (cubed)
1 clove garlic (minced)
2 Tablespoons freshly chopped herbs (I used oregano, basil and thyme)
1 Cup cream
salt and pepper

Heat your oven to 375 and line a large baking sheet with foil. Cut a lid in the top of your pumpkin and scoop out the insides (discard). Cube the bread and toss into a large bowl along with the cheeses, garlic, herbs, salt and pepper. Set aside and fry the bacon to a nice crisp (not burned) then chop into small bits and add to the bread mixture. Toss all of those lovely ingredients together and pack it all into the pumpkin tightly. Leave enough room at the top to be able to fit the lid back on. Pour the cream over the mixture, slowly. Keep pouring and packing the mixture down and pouring some more until it's full but not overflowing. Place the lid on top, place the pumpkin on the prepared baking sheet and bake for about one hour.

Remove and transfer to a platter. Cut into slices and serve.

Happy Halloween!!!