Remember that wonderful recipe from Dorie Greenspan earlier this month (It’s Fall and Time for Pumpkins…)?? Well I did make it a few days later, but I forgot to upload the pictures.

This was a wonderful dish. The “bread pudding” part of it was very tasty and adding some of the flesh from the pumpkin just added a nice touch. I scooped out the bread pudding and then scraped the pumpkin from the outer skin. I then mixed them together and it was wonderful with a piece of roast chicken!  Broil some asparagus and it’s perfect!

I only used Gruyere and Emmenthal with my version. I also used thyme.  I really enjoyed this dish. As Dorie recommended, try mixing it up with some chunks of cooked ham or pancetta.

I am making this for thanksgiving, it will go great with the Turkey! Here is the recipe again:

A ROUGH RECIPE FOR A REALLY GOOD STUFFED PUMPKIN

Makes 2 generous or 4 genteel servings

1 pumpkin, about 2 1/2 to 3 pounds

4 ounces stale bread, sliced thin, then cut into 1/2-inch chunks

4 ounces cheese, such as Gruyere, Swiss, Blue, Cheddar or a combination, cut into 1/2-inch chunks

2-4 cloves garlic (to taste), peeled, germ removed and coarsely chopped

About 1/3 cup heavy cream

Freshly grated nutmeg

Salt and freshly ground black pepper

Sorry for the bad quality of the pictures…it was taken in a dim lit kitchen with my iPhone.

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