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)