CBHarper Family Kitchen – Roasted Stuffed Pumpkin

With the summer grilling days behind us, we prepare for cooler weather (as cool as Texas gets around this time) recipes. Here at Coldwell Banker D’Ann Harper, REALTORS® we have a treasure trove of recipes. As you prepare yourself for oven warming foods and evening by the fireplace, we want to share some delicious fall delights. We hope you enjoy!

Roasted Stuffed Pumpkin with Gruyere and Bacon:

1 small baking pumpkin (or larger depending on family size)
Salt and Pepper
1 slice French bread
1-2 cups French bread cubed depending on size of pumpkin
1 cup Gruyere cheese, shredded or cubed
1 cup Fontina cheese, shredded or cubed
1/2 package bacon, cooked crispy and chopped
4 stalks of green onions, chopped finely
3 tbsp. butter
2 fresh garlic cloves, finely chopped or pressed
1 sprig fresh thyme, pulled from stem and loosely chopped
handful fresh chives
3/4 cup heavy cream

1.) Preheat oven to 350º degrees.

2.) Cut top off of the pumpkin and scoop out the strands and seeds. Salt and pepper the inside to taste.

3.) Mix the cubed bread, cheeses and bacon in a large bowl.

4.) In a sauce pan heat butter over medium heat. When butter begins to melt add green onions and garlic. Cook until soft, about 3 minutes. Remove from heat and add to the bread mixture.

5.) Add fresh chives and thyme to bread mixture, then the cream last stirring together until mixed. Texture should be wet but not overly soggy. Adjust ingredients based on pumpkin size/taste.

6.) Fill pumpkin to the top with the stuffing. Put lid on the pumpkin and place on a baking sheet lined with non-stick aluminum foil.

7.) Bake for about 1 1/2 hours in the center rack of oven. Then take lid off add slice of bread and sprinkle with cheese. Cook for another 30 minutes.

8.) Serve alongside roasted turkey or ham and other trimmings.


We want to hear from you, what are your favorite fall recipes?