Pumpkin stuffed with everything good

This makes for an impressive presentation, although I did place it under the broiler, with the cap off, for the last 2-3 minutes of cooking to improve its appearance.

Just one slight change -- I sauteed the garlic and a 1/4 cup of onion in the fat of the sauteed bacon rather than using raw scallions or chives.

Good flavour and nice comfort food feel for fall. It went really well with a California pinot noir.

This side dish could easily also be a main dish. A pumpkin is stuffed with an amazing array of wonderful things - including bread, bacon, sausage, cheese, herbs, and cream. My friend has prepared this several times - although butternut squash generally tastes better, preparing this in a pumpkin gives you the lid to keep it closed, and it turns our moister.

This dish was prepared with butternut and acorn squash for our cookbook club. It was a lovely side dish.

This looked beautiful. But...the recommended cheese never really melted, and it never browned/crisped on the top despite the thirty minutes it spent without the "lid" at the end of bake time. I couldn't really taste the bacon or herbs...tempted to try this again just to doctor it up. I really wanted to love this, but it was "meh."