Still thinking about what to serve on Halloween tomorrow? How about this? Dorie Greenspan calls it a "recipe in progress." We call it yum...
This dish certainly has a wow factor—a whole pumpkin stuffed with bread, cheese, garlic, and heavy cream, baked until creamy and bubbly. We frequently see small pumpkins that are stuffed and served individually, but with this one, everyone slices or digs in to the same big gourd.
Dorie admits that the measurements are rough. It all depends on how big your pumpkin is. But we're not sure how you could go wrong, as long as you cook it long enough that the pumpkin flesh is soft and scoopable.
Get the recipe: A Rough Recipe for a Really Good Stuffed Pumpkin, from Dorie Greenspan
Has anyone ever tried this?
Related: Five Uses for Pumpkin Seeds
(Image: Dorie Greenspan)
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There was something similar in the latest Gourmet that used individual pumpkins - it made for such a cute presentation! That just looks so delicious...
I made the Gourmet recipe last night and it was pretty good, but throughout the day today I found my thoughts drifting off to how it might be improved -- garlic is definitely in order, as Dorie mentions. We scooped the pumpkin flesh out with the bread and cheese filling. Such a great comfort food with lots of potential.
I made this for dinner tonight. I used a buttercup squash instead of a pumpkin as all the pumpkins in the store were either huge or the little gourd styled. It turned out to be perfect "sickie" food for my partner who is down with a cold today - warm, garlicky (I doubled Dorie's recommendation) and comforting.
I made this several years ago and it was a HUGE hit with vegetarians and non-vegetarians. Who can resist melted cheese, cream and garlic given some substance with bread and squash all in its own lovely "package". Try it, you'll like it.