Pumpkin Stuffed with Everything Good

Thanksgiving Day or Jour de l’action de grace is an annual Canadian holiday held on the second Monday in October. It has been officially celebrated since November 6, 1879, when Parliament declared a national day of Thanksgiving. It is a special holiday, a time for families and friends to come together, express gratitude and share joy. 

Celebrate the Canadian Thanksgiving Day with this delicious stuffed pumpkin recipe.

Serves 2 to 4 as a main dish.

Ingredients:

• 1 (2 1/2 to 3-pound) pumpkin
• Salt and freshly ground pepper, to taste
• 4.05 ounces (115 grams) dry bread, thinly sliced and cut into chunks
• 4.05 ounces (115 grams) cheese, such as Gruyère, Emmental, cheddar, or a combination, cut into chunks
• 2-4 garlic cloves, coarsely chopped (adjust to taste)
• 4 slices of bacon, cooked until crisp, drained, and chopped
• About 1/4 cup (60 ml) snipped fresh chives or sliced scallions
• Minced fresh thyme (to taste)
• About 1/3 cup (80 millilitres) heavy cream
• Pinch of freshly grated nutmeg

Preparation

• Preheat your oven to 180°C (350°F). Line a baking sheet with a silicone baking mat or parchment paper.
• Begin by cutting a cap out of the top of the pumpkin. The easiest way to do this is to angle your knife around the top of the pumpkin at a 45-degree angle. Remove the cap and set it aside. Clear away the seeds and any stringy bits from the inside of the pumpkin.
• Season the inside of the pumpkin generously with salt and pepper. Place the pumpkin on the baking sheet.
• In a large bowl, toss together the dry bread, cheese, chopped garlic, cooked bacon, and herbs. Season the mixture with freshly ground pepper. You may not need additional salt because the bacon and cheese can provide enough saltiness, but taste the mixture to be sure.
• Pack the bread and cheese mixture into the prepared pumpkin. Make sure the pumpkin is well-filled.
• In a separate bowl, stir together the heavy cream, a pinch of freshly grated nutmeg, and some more salt and pepper to taste. Pour this cream mixture into the stuffed pumpkin. 
• Put the cap in place and bake the pumpkin for about 2 hours – check after 90 minutes – or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife.
• Because the pumpkin will have exuded liquid, remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
• Once the pumpkin is ready, carefully transfer it to a serving platter.
• To serve, you can either spoon out portions of the filling or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up.

Enjoy your Cheesy Bacon and Herb-Stuffed Pumpkin – a delightful and hearty dish for your autumn gatherings!

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