halloween

A Bread-and-Cheese-Filled Pumpkin from Dorie Greenspan

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York…read more
published Oct 30, 2008
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(Image credit: Apartment Therapy)

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)

Filed in:
autumn
Bread
Recipe Review
Side Dish
Vegetables