Stuffed pumpkin with cheese bacon and chipotle chiles DSC0461
|

Stuffed pumpkin with cheese, bacon and chipotle chiles

The day before I left for my Texas tour, I made an incredible dish. It was a baked pumpkin stuffed with bread, Gruyere, sharp white cheddar, bacon, chipotle chiles, cream and garlic. After spending some time in the oven, it emerged filled with a rich, savory and spicy filling that was perfect for spooning onto a plate as an autumnal side dish. I was smitten.

After taking photos and writing down my changes to the two recipes I adapted (one from Dorie Greenspan and another from Ian Knauer), I packed my suitcases and focused on signing books instead of blogging. My goal had been to share this with you from the road, but between events I was simply too busy to write. Any mention of it would have to wait.

In my mind, pumpkins are most associated with Halloween and when October ended, I thought I’d missed my opportunity. But when I told my mom about the stuffed pumpkin she said, “We should serve that at Thanksgiving!” And she’s right—it’s not too late and indeed we do!

Stuffed pumpkin with cheese, bacon and chipotle chiles | Homesick Texan

Before we continue talking about this pumpkin, however, please allow me to say a few words about my time in Texas. I can’t tell you how incredible it was meeting so many of you! When you write for a living, you spend much of your time alone in front of a computer, so being able to go out and hear your stories and match faces to familiar names was extremely edifying. What a friendly, smart and generous bunch y’all are!

A big thank you to all who made it out to the events—seeing you definitely made my day! (If you weren’t able to attend and you’d like a signed copy of my book, head on over to my book page for information on how to order one.)

Now back to that pumpkin. They are still in season and if you’re looking for something dramatic to share at the table, then this cheese-stuffed pumpkin with bacon and chipotle chiles will definitely bring both smiles and sighs. Mom had suggested we serve it at Thanksgiving as an appetizer, which will work. But I think it could make for an unusual take on dressing, too.

Stuffed pumpkin with cheese, bacon and chipotle chiles | Homesick Texan

If you’re a fan of nutty melted cheese, crisp bacon and smoky chipotle chiles, then there’s no need to wait until Thanksgiving to enjoy this pumpkin. Sure, it takes some time to bake, but the preparation is a snap. And with just a little planning you can have a festive dish that will bring light and warmth to the table as the days grow shorter and darker.

Print
5 from 1 vote

Stuffed pumpkin with cheese, bacon and chipotle chiles

Servings 4
Author Adapted by Lisa Fain from recipes by Dorie Greenspan and Ian Knauer

Ingredients

  • One 3-to-4 pound pumpkin
  • Salt and black pepper to taste
  • 4 ounces French bread, cut into 1/2-inch cubes
  • 1/4 pound (1 cup) Gruyere, shredded
  • 1/4 pound (1 cup) white cheddar, shredded
  • 4 cloves garlic, minced
  • 1 or 2 chipotle chiles en adobo, diced (depending on how fiery you want it)
  • 1/4 pound cooked bacon, crumbled
  • 1/4 teaspoon ground cumin
  • Small pinch of nutmeg
  • 1/2 cup heavy cream or half-and-half
  • French bread slices, for serving

Instructions

  • Arrange a rack in the center of the oven and preheat the oven to 350° F. Line a 9×13 casserole pan or baking pan with foil or parchment paper.
  • With a sharp knife, cut a circle around the pumpkin stem about 1 inch away from the stem. Remove the top and clean out the seeds and stringy bits from inside the pumpkin. (You can save the seeds for roasting, if you like.) Lightly salt and pepper the inside of the pumpkin.
  • Toss together the bread cubes, shredded Gruyere, shredded cheddar, garlic, diced chipotle chiles and cooked bacon, and stuff into the pumpkin. Stir the cumin and nutmeg into the cream, adding a bit of salt and black pepper to taste. Pour cream mixture into pumpkin over bread and cheese.
  • Place the top back on the pumpkin, and place the pumpkin into the baking pan. Bake for 1 1/2 hour to 2 hours or until filling is brown and bubbling. To serve, remove the top and spoon out portions of the filling along with bits of the cooked pumpkin. You can either leave it in the pan, or by using the foil or parchment paper, you can carefully lift it out of the pan and place it on a platter. Serve warm with sliced French bread for serving.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




41 Comments

  1. Mad North Northwest says:

    I also found you via Smitten Kitchen, and I want to try to make this recipe ASAP! One question–I'm gluten-free, so what might be a good substitute for the French bread?

  2. Lisa Fain says:

    Mad North Northwest–You could use gluten-free bread, gluten-free cornbread or rice, i reckon.

  3. Anonymous says:

    Lisa,

    Not a big fan of Pumpkin as a savoury dish ususally, but the adding of cumin, chili, bacon & cheese raise it to a rather yummmy flavour.
    Our pumpkins here in England though are a tad on the small side (3 lbs if I'm lucky) so had to cut the amount put in, but now I'm a pumpkin savoury convert!
    Thanks muchly for the recipe!

    Regards,
    Jerry Hendy

  4. Anonymous says:

    I just made a vegetarian version of this for a Friendsgiving potluck (I left out the bacon and upped the chipotles) – sooo delicious, and the first dish cleared off the table!

  5. Anonymous says:

    I made this a couple of weeks ago for my husband and I – we had a small baking pumpkin so I cut the recipe in half and it was an awesome side dish for our smoked baby back ribs. I am doing another one for Thanksgiving and plan to add dired cranberries, I think it will pair well with the chipolte! Its also a very pretty dish!!