Baked Stuffed Pumpkin
This baked stuffed sugar pumpkin combines melty Gruyère, hearty sourdough cubes, and fragrant autumn herbs for a cozy Yankee favorite perfect for holidays!
Servings: 6 servings
Cost: $3.20 per serving
Ingredients
- 1 head garlic
- 2 tablespoons olive oil divided
- 1 sugar pumpkin about 1 to 1¼ pounds; may substitute kuri or kubocha squash
- 1/2 teaspoon Kosher salt divided
- 1/4 teaspoon black pepper divided
- 2 teaspoons nutmeg divided; freshly grated; additional to taste
- 3 ounces Gruyère cheese shredded from a large block
- 3 ounces cheese curds chopped
- ½ mini sourdough boule cut in ½-inch cubes
- 2 tablespoons Herbs de Provence
- ¾ cup heavy cream divided; may substitute whole milk
Instructions
Roast the Garlic
- Preheat oven to 425°F. Slice a garlic bulb in half crosswise, drizzle the cut sides with 1 tablespoon olive oil, replace the top, and wrap in foil. Roast until the cloves are soft.1 head garlic, 2 tablespoons olive oil
- Cool slightly, then squeeze the cloves and any garlic oil into a large bowl. Reduce oven temperature to 350°F.
Prep the Pumpkin
- Wash and dry the pumpkin. Preheat oven to 350°F. Cut off the top and remove the seeds and pulp. Rub the inside with the remaining tablespoon olive oil, then season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon freshly grated nutmeg. Place the pumpkin in a parchment-lined, snug baking dish.2 tablespoons olive oil, 1 sugar pumpkin, 1/2 teaspoon Kosher salt, 1/4 teaspoon black pepper, 2 teaspoons nutmeg
- To the roasted garlic and its oil, add the shredded Gruyère, cheese curds, cubed sourdough, Herbs de Provence, the remaining teaspoon nutmeg, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Use your fingers to work the garlic through the mixture and combine evenly.1/2 teaspoon Kosher salt, 2 teaspoons nutmeg, 3 ounces Gruyère cheese, 3 ounces cheese curds, ½ mini sourdough boule, 2 tablespoons Herbs de Provence, 1/4 teaspoon black pepper
- Pour 1/4 cup heavy cream into the inside of the pumpkin cavity. Swirl it around so it coats the inside. To the stuffing, mix in enough heavy cream (about 1/2 cup) to make the mixture moist but still slightly crumbly. Add a little more cream if needed to reach that texture.¾ cup heavy cream
- You may need to press down and lightly pack the pumpkin to fit as much of the stuffing as possible. Do not over-stuff. (Any stuffing that will not fit into the cavity may be baked at the base of the pumpkin covered with foil). Replace the top and tent with foil.
Bake the Pumpkin
- Bake at 350°F for two hours. The stuffing will expand within the cavity during the bake, so anticipate the pumpkin top to lift from the pumpkin toward the end of the bake, making for an appetizing bubbled-over edge.
- Allow the pumpkin to rest on the counter for 10 minutes before carefully transferring to a cutting board. I use a spider or other wide spoon to do this as the walls of the pumpkin are vulnerable to collapse if not handled delicately. Remove top and cut first in half, then each half into thirds. Serve the baked stuffed pumpkin wedges alongside your traditional Holiday table favorites.
Notes
Beer, Wine & Cocktail Pairings
- Crisp hard cider or dry white wine pairs beautifully.
- Lightly spiced autumn ale complements the cheese and herbs.
- For non-alcoholic: sparkling apple cider or warm spiced tea.
- Do not use a larger pumpkin, as bake time will be too long. Feel free to use 2 small pumpkins if you want a larger yield.
- Adjust the filling ingredients to suit your taste. Use different cheeses, breads, spices, or other ingredients to give this the flavors you'd like best.
- Be patient; this recipe requires a long baking time to cook through and to bring out incredible flavors. It is easy to assemble and will be a big hit with family and friends!
- Bake the pumpkin in a snug dish, like a small, parchment-lined Dutch oven or round stoneware casserole dish. This is important because the pumpkin will begin to collapse under its own weight in the oven after about the first hour of the bake.
Nutrition
Serving: 1wedge | Calories: 425kcal | Carbohydrates: 36g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 431mg | Potassium: 868mg | Fiber: 3g | Sugar: 9g | Vitamin A: 19919IU | Vitamin C: 21mg | Calcium: 358mg | Iron: 5mg