Run, don’t walk, to the market to get yourself a pumpkin or other squash to make this recipe! I’ve made it a few times for friends and everyone loves it and is surprised at how much they love it. What’s not to love with bacon, cream, and cheese? I’m making this for Thanksgiving and you might want to consider doing that too.
Here is a link to the recipe, and here are my recipe notes: make sure to salt the inside of the pumpkin pretty liberally with kosher salt, before you stuff the pumpkin. Also, make sure you add enough cream so that it is really moist and the bread is floating in the cream a bit. Cheese: please buy Emmentaler (which you can get for a great price at Trader Joes) or Gryuere and cube it– do not buy pre-shredded Swiss cheese, which will taste bad. Also, fresh thyme is a must – do not use the crappy, dry stuff. I prefer to serve it scooped rather than sliced – just dig a spoon in and make sure to get some pumpkin and some of the stuffing – a match made in heaven.
This recipe is from the cookbook, Around My French Table, by Dorie Greenspan. This is not your boring French cookbook, including not only recipes, but also many great anecdotes. This book is an absolutely wonderful and substantial collection of simple, yet delicious recipes and I highly recommend it for anyone that loves to cook. Go ahead and get it from the library and give it a look-see, and then after you decide you have to have it, head to Amazon.com for the best price. Bon appetit!