So, my previous attempt at a cheese/bread stuffed pumpkin was too rich for my tastes. I grew a ton of pie pumpkins this year, so I wanted to find a better recipe for a stuffed pumpkin.
This one was AMAZING.
The original recipe was from Julia Child, and I modified it slightly with my ingredients.
Preheat oven to 400F
You need:
1 medium/large sized pie pumpkin
margarine (I love Earth Balance)
1 small chopped onion
1 tsp each thyme & sage
1 tsp salt + to taste
1/2 tsp (or more) pepper
4-5 oz Sharp Cheddar goat cheese- grated
3 slices oatmeal bread- torn into medium sized crumbs
2 cups no-chicken broth
4-5 peeled cloves of garlic, sliced into quarters
Saute the onion in the margarine, and add the seasonings & salt/pepper. Add the bread, and mix until the seasonings and margarine are absorbed by the bread. Clean out the pumpkin, and spread margarine around the entire inside of the pumpkin.
Put the bread/onion mixture in the pumpkin, add the cheese and mix it up (I added the cheese a little at a time and mixed) and then pour the broth in. Add the garlic cloves. Once the broth was in, it was easier to mix the entire thing up- so everything is mixed evenly within the pumpkin.
I put mine on foil in oven, which was good, since it seeped broth. Bake for about 30 minutes with the top off, until the mixture bubbles. Put the top on, and then bake for 2 hours. Test pumpkin with a fork before you finish cooking to make sure the pumpkin meat is tender and soft.
Let cool before eating, since it's going to be really hot.
Serve with peas!
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