Fall to me is all about the comfort food; and nothing radiates comfort more than heavy cream, cheese, or bread. Oh, and bacon. I almost forgot bacon. So, when all of this heavenly goodness unites inside the rich, golden flesh of an heirloom pumpkin you have the ultimate fall indulgence.
RECIPE:
2.5-3lb pumpkin or 4 pie pumpkins
4 slices bacon
1lb sausage
4 cups French bread, cut into 1/2 in cubes
1/2 cup mushrooms
1/2 cup green onions
1/2 cup apples, chopped
1/4 lb cheese (white cheddar, Gruyere, Gouda, or combo)
4 cloves garlic, minced
1/3 cup heavy cream
1 T fresh thyme
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1/2 t ground sage
1 pinch nutmeg
METHOD:
1. Preheat oven to 350 degrees. Brown sausage in a skillet over medium high heat. Prepare bacon by frying until brown and crispy.
2. Remove the contents of the pumpkin by carefully removing the top with a sharp knife inserted at a 45 degree angle. Discard the top section and remove the contents by scooping them out with a sturdy spoon. Much in the manner of carving a jack-o-lantern, Season with salt and pepper.
3. Measure out 1/3 cup heavy cream and add the ground sage and pinch of nutmeg. Gently stir to combine. Set aside.
4. Place the remaining ingredients in a large bowl and toss vigorously.
5. Heavily pack the mixture into your seasoned pumpkin and top with heavy cream.
6. Line a baking sheet with tin foil or parchment paper. Transfer the pumpkin to the baking sheet and carefully place into the heated oven.
7. Cook for 2 hours or until the flesh of the pumpkin is soft and easily pierced with a knife. Check on the progress after the initial 90 minutes. Remove from heat and transfer to a large platter. Slice and serve.
