I had a wee bit of trepidation when I saw this recipe on our French Fridays with Dorie queue. I really enjoy pumpkin desserts, but a savory dish was not quite as appealing. I bought the teeniest pumpkin I could find and whipped up a half batch. The pumpkin was hollowed and filled with bread, bacon, cheese, thyme, garlic and chives. A bit of cream was added to moisten the bread...and then the pumpkin and its lid were baked for an hour and a half.
Boy, was I mistaken…even the doubting hubby declared this a success (well, he didn’t exactly eat the pumpkin part). The ooey, gooey cheese covered bread was infused with the flavors of bacon and herbs as it all baked together in the gorgeous, edible orange dish. And the combination of aged the cheddar and Gruyère chunks was the perfect mix of sharp and nutty flavors. Now I wish I had made two.
This delicious recipe can be found on Dorie’s website.