Whole Baked Pumpkin
Looking for something to jazz up your roast meal? Try this tasty whole roast pumpkin. It’s super easy but does take a couple of hours to cook. Remember to adjust the cooking time if you have a smaller or larger pumpkin.
Ingredients
3kg jap pumpkin
30g unsalted butter
1 large onion, chopped
6 bacon rashers, rind removed, finely diced
3 cups fresh white breadcrumbs
2 garlic cloves, crushed
2 tbsp chopped sage leaves
2 cups (240g) grated Swiss cheese
300ml pure (thin) cream
Method
Preheat the oven to 180°C. Use a sharp knife to remove the top of the pumpkin and set aside. Scrape out and discard the seeds and fibre. Melt butter in a large frypan over medium-low heat. Cook onion and bacon, stirring, for 5 minutes or until onion softens.
Add breadcrumbs and garlic, and cook, stirring, until crumbs are well coated. Add the sage and season well. Set aside to cool slightly. Stir in cheese and pack in the stuffing. Lay a large, lightly oiled sheet of foil over the base and sides of a baking tray and brush with a little olive oil. Place pumpkin on the tray and pour enough cream into the cavity to fill to the top, pouring slowly to allow cream to be fully absorbed.
Place pumpkin lid on top and bring sides of the foil up around pumpkin. Cover top with more lightly oiled foil so pumpkin is completely enclosed. Bake in the oven for 2 hours or until tender (test by piercing the flesh with a skewer). Serve pumpkin and filling as a dish on its own with salad, or serve as an accompaniment to roast meats.
Recipe by Taste
