Stuffed Pumpkin with Everything Good!

This was a recipe I found online (can't remember where). I decided to make this for one of our Thanksgiving dinners we attended this year. Tried, tasted and true! A must for every Thanksgiving from now on!

Stuffed Pumpkin with Everything Good!

Ingredients:

1 smaller sized pumpkin (so that it can fit into your baking dish)
1 onion, chopped
4 cloves of garlic, chopped finely
veggie (or real) bacon, crispy and chopped
Gruyere cheese, cubed
Emmenthal cheese, cubed
half a french baguette, stale, cubed
1 litre cream
1 tsp nutmeg
chopped fresh chives and thyme
Sea salt & pepper

Preheat oven to 350 degrees. First, cut the top off your pumpkin (save it) and hollow out the seeds and strings (think pumpkin carving). I always keep the seeds for roasted pumpkin seeds (that will be another recipe entry later). Season the inside of the pumpkin with sea salt and pepper (don't worry about going too lightly, season at will)!

In a large bowl, combine the bread, cheese, chives, bacon and thyme.

 Add everything into the seasoned pumpkin!

Add the cream, nutmeg and some more salt and pepper to taste. Stir well!

Top the pumpkin and in the oven it goes! Set the timer for 90 minutes so you can check on it. The pumpkin when fully cooked (about 2 hours) should be soft yet still retain the shape (otherwise over cooked, it will start to lose it's shape). You can test by pinching the fork into the inside and if the pumpkin meat is tender and easily scraped off, you're good to go!



Take the top off the pumpkin for the last 10 minutes so the top can brown lightly!

To serve, use a large spoon and scoop out the pumpkin from the inside (without puncturing the pumpkin) and mix into the delicious cheesy goodness and serve! Enjoy!