Tuesday, November 16, 2010
STUFFED CINDERELLA PUMPKIN
It is an excellant side dish for a chilly fall evening meal, with a delicious and savory flavor.
1 1/2 fresh white bread crumbs( I used Safeway french bread with the works on top)
4-6 garlic cloves,minced
1/2 pound bacon
1 Cinderella pumpkin ( a small perfectly round pumpkin)
1 tbs soft butter
salt to taste
8 ounces edam cheese coarsly grated.
1/2 pound creme fraiche
freshly grated nutmeg to taste
freshly ground black pepper to taste
Pre heat oven to 300 degrees
Tear bread into small pieces, place on jellyroll pan and sprinkle with minced garlic. Heat in oven for 15minutes, stirring occasionally, until dried.
Meanwhile, cut bacon into dice and fry until crisp. Remove grease with a slotted spoon and set aside on paper towel-lined tray.
After bread is toasted , remove and turn oven up to 400degrees.
With a sturdy knife, cut a cover off the pumpkin about 4 inches in diameter. Scoop out the seeds and strings and either set aside to roast later or throw away (into compost pile)
Butter inside of pumpkin and the underside of the lid with the softened butter. Season the inside of the pumpkin with salt.
Place the pumpkin on a baking sheet(jelly roll type) and butter bottom of pumpkin.
Inside the pumpkin layer bread, bacon, cheese, creme fraiche or cream and sprinkle with salt,pepper and nutmeg. Repeat until pumpkin is full. Replace top on pumpkin and place in oven.
Cook for 1 1/2 hours or until pumpkin begins to soften on the outside and filling begins to bubble.
When serving scrape some of the pumpkin flesh off the side and bottom with each serving.