Being a fan of stuffed and baked vegetables, I've been cooking eggplant, zuchini, bell peppers, tomatoes and potatoes for last 1,5 years and persistently ignored stuffing pumpkins. However, a couple weeks ago I realized I was ready for it. Actually, this recipe couldn't turn out being terrible - at least because it's full of beautiful ingredients. Moreover, it turned out being absolutely scrumptious. Yes, it's so cheesy!:) As a pumpkin fondue:) I used 4 small pumpkins (2 pounds each), you can buy a bigger one and adjust time of cooking. You can reduce the quantity of all ingredients since these pumpkins are enough for a big company...or a small company for 2-3 days;)))
4 small pumpkins (2 pounds each);
1 pound cheddar cheese (cut into 1 inch chunks);
12 ounces ricotta cheese;
5-7 ounces bacon (sliced);
Stale bread f.ex.ciabatta (1/4 pound - cut into 1/2-inch chunks);
1/2 cup heavy cream;
4 garlic cloves (coarsely chopped);
Fresh thyme;
1 tbsp smoked paprica;
A pinch of hot dry pepper;
Salt (optional)
Using a knife cut caps out of the top of the pumpkins. Clear away by a spoon the seeds and strings from the caps and from inside the pumpkins. Put the pumpkins on a baking sheet covered with foil. Bake in a preheated oven (185-195) 30-40 minutes.
Meanwhile, in a pan cook the bacon, without adding oil, 1-2 minutes. Add the garlic and keep on cooking, stirring occasionally, around 5 minutes.
In a bowl, mix the cheddar, ricotta, cooked bacon, thyme, paprika and hot pepper. Add the cream. Actually, you should adjust the quantity of cream - the stuffing is supposed to be viscous but not liquid. Season with the salt if desire.
Stuff the pumpkins with the mixture, close the caps and return in the oven. Bake about 40-60 minutes, then remove the caps and bake for additional 15-20 minutes. Cooking time can be changed according to the size and type of pumpkins. The flesh of the ready pumpkins is tender enough to be pierced easily with the tip of a knife.
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